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With 002 it is definitely not stuck - it's done at 1.021. With that recipe and that yeast, it is exactly what you would expect. And what the heck kind of calculator gives 1.051 for this recipe? I can't even come up with that if I try.

It's not really imperializing, but if you look at the range of Scottish styles as an example and Jamil's podcast recommendation, he says to only increase the base malt and hops in proportion to balance. It sounded odd to me as I would have thought that you would want to increase the Scottish...

Just back of the napkin here, but if that SG should have a 1 gallon starter, couldn't you consider your fermenter's yeast cake as the byproduct of a 5 gallon starter and use roughly 1/5th of it?

No doubt robust. Mine is AG, but very similar - double on the Black Patent and about 10 less IBUs. I also tend to use less aroma hops for this style, but to each their own.

The Dilly Deli is on the East side in Mariemont (a neat little villiage that is on the National Register of Historic Places). They do mostly wine, but have received awesome beer reviews from Ratebeer and BeerAdvocate. Our homebrew club gets news all the time about brewmasters from regional...

I think it would be fine to add about 1.25 pounds of DME but it will also affect your hop balance. You should really add a proportional amount of hops as well to keep it in balance. What is the AA% on the hops they sent you? If it is an ounce of pellets at anything between 5% and 6% (leaf at...

I have some concerns about the stiring. Once beer starts fermenting, you want to keep the beer as still as possible so as not to add oxygen. Transfers of liquid (such as adding more wort to the mixture) should always be done with extreme care (no pouring - transfer with a hose). If you...

Yes, it is time once again for the world's largest homebrew competition (by volume). The event takes place this Saturday at the Drawbridge Inn in NKY. There are about 250 kegs entered. Any one that is remotely close to the Cincinnati area this weekend (8/16) needs to stop in - it is a must...

About 8 years ago, I made a cranberry wit that turned out nice (and I am not typically a fan of beers with wheat in them). I don't have the recipe any more, but I think I remember it being 6 pounds of DME wheat malt and WLP400 for the yeast. I don't recall the hops but back then I used a lot...

Plus, if you have a recipe which is designed for 75% efficiency (if the recipe doesn't state the efficiency it is designed for, this is a good estimate - most recipes published in BYO and Zymurgy assume this if I remember correctly) and get only 60%, you will get less extract, and therefore...

Also make sure at that hogh of pressure that you have enough beer line. Either too short or too large of a diameter and you will have gushing beer.

Ice water or crushed ice with a bit of water? Ice water can be in the mid 30s away from the ice cubes.

To come up with total water needed, you have to work backwards from the end of the boil. An example: If you want 5.5 gallons (to cover losses in transfer) and you boil for 90 minutes at 1 gal/hr boil off rate, you need about 7 gal at the beginning of the boil. To get 7 gallons of run off...

Yep, if your pilsner starts to look like a schwartzbier, then you probably boiled it too long;)

Not quite the same. Special B is a crystal malt, so its starches are already converted to sugar. Therefore, it does not need to be mashed to extract the sugar - it can just be steeped to get the sugar out in addition to its nice flavor. Victory malt's starch is not converted yet - it...

You will get fermentation, but not necessarily good fermentation. I think the key for me is not just getting it to ferment, but to make better beer and that means a controlled fermentation. A smack pack that is 9 weeks old will swell after smacking, but it will have half the yeast count of a...

I do a single step starter at 10:1. Usually around 120g of DME then fill the flask to 1200ml with water and lightly boil. I think that is only about 4 ounces of DME. Then again, I use a stir plate (great series of posts on how to make one cheap), so I can get away with a much smaller starter...

1.031 from a 1.079 SG? I would repitch - it is definitely not done unless you have a few pounds of lactose in there. That is only 61% attenuation. If you are talking about those smaller Munton's packs that are 5 or 6 grams, that would explain it. 1.079 is a pretty high SG for that yeast and...

I'm not saying you have to use a starter and you can still make decent beer without one. But, having made beer for 8 years with no starters and 2 years with, I will tell you that most of the beers I have made both before and after starter use (identical recipes) have benefited from a starter...

I use 6 to 8 ounces of Special B in mine. If you can find a bottle of Alesmith Wee Heavy, grab it. Expensive, but worth it.