Recent content by Superkabuto

Thanks. I'll make a starter and hope for the best! But I wouldn't really call 11-12% "medium". I guess compared to WL099.

The WL website says 400 has a "medium" alcohol tolerance. I'd like to try for 8%. Anyone have any luck with a higher ABV for WL400. Thanks in advance, Rich :tank:

Yes!!

No, sir. You are wrong. 2lbs is the appropriate amount. Without that much you don't get the full effect. @Revvy: I've never heard of palm molasses. I've only used black strap and so I'd be willing to experiment with different kinds.

I think it's good. Ive done this with a barley wine and now with an imperial stout. It makes the beer taste like black licorice. It's great with some coffee and some chocolate.

Do yourself a favor and add two pounds of black strap molasses and a pound of dark brown sugar to your next imperial stout or barley wine. You will thank me later. --Superness --

Most likely your beer is still fermenting in the secondary anyway and so adding malt just to fill the head space is not necessary. I would suggest always boiling your malt before adding it.

Thank you everyone for your help. When I first started brewing a spent a ton of money shipping 6# of honey from CA to PA because I wasn't sure if the honey at the grocery store would work for brewing. By the way, the recipe for my barley wine is here...

Ok, so buying special honey and brown sugar from a brew supply online for a high price is not worth it when I can buy them from a grocery store.

Homebrew Heaven sells "brewer's" brown sugar and "brewer's" honey. I needed both for a barleywine so I bought them (at a premium price). The consistency of both were unlike what you would expect of honey and brown sugar you would find at the grocery store. I want to make the barley wine again...

I had an imperial stout that was hopelessly tart for a long time. It was because I added 3# of corn sugar to the recipe. After three months in the bottle it's just starting to become drinkable.

Any time you use more corn sugar than malt you're not going to like the result. It's going to end up being really tangy.

Yes, heffes peak on the earlier side, but if you have off flavors they could dissipate over longer periods of time. Don't dump them until they have aged for a year or two.

I bought some super high gravity yeast supposedly reaching 20% with granulated sugar. So, the alcohol produced by granulated sugar is nasty? I already have the yeast so I'm going to try it. And I don't have a recipe. When I first started brewing I accidently bought this yeast thinking I...

I need to add enough granulated sugar to a five gallon batch of lemonade to arrive at 20% ABV. Any guesses as to how much sugar I would need? Thanks, Rich