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Are you sure about that math? I think its more like 100g DME in 1l of water.

You could try but chances are that it would not change anything. You could be better of pitching a yeast with higher attenuation than s04.

The only problem I see is that the solution that the steeping grain will absorb has a high content of sugar. So you will lose a little more sugar than if you would steep in a lower concentration solution.

I'm sure it will be fine depending on what you want. I would lower or remove the crystal 40. For such a strong beer with so much extract, escpecially LME, the c40 would not be needed. I would move the 60 min to 30 min and just do a 30 min boil.

Contamination could cause high attenuation and hazy beer. Just sayin...

Thank you very much for your informative response. It is greatly appriciated.

Hi, I just ordered a new French oak barrel (small one, 4 gallon). I think I have read or heard that there will be too much oak flavour in a new and small barrel for longer time storage. My plan is to use it for a Flanders Red, probably blending it before it goes to bottle. I wonder if I should...

Thank you very much for your reply. One more thing if I may. Since my plan is to use it only after a primary fermentation with a normal ale yeast, should I add a bit more sugar or will the Brett do it's thing anyway? I plan to rack it to another vessle for the Brett and then force carb it in a...

I have brewed quite a few kettle sours that I really enjoy and like. However, I would like to dip my toe a little bit more into the funky world. I'm looking for a low funk Brett strain that is more to the fruity side than barnyard. I plan to use it as a secondary strain after fermentation with...

Yes, yeastman.com is for commercial use only. As a non-pro, its yeast vault or any of thousands of resellers.

I would go with Nottingham.

I don't think the yeast pitch is the the variable. What yeast did you pitch and how old was it?

I did more less the same before. But, since I saw this article: https://www.homebrewtalk.com/really-ruin-gelatin-boil-experiment-time.html I have moved to just boiling it for a few sec. Great result and I have never looked back.

Entered and thank you!

Nvm, my misstake, sorry.

Nvm, my misstake, sorry.

Yeah, there should be a kickstarter or similar where one could chip in to help.

Fermentis recommends 20g (16-24) for 5 gallon for their lager yeast. So if you pitch just one packet your way lower than they recommened.

I agree. If you can do a full boil, do that. Also, it is quite commone these days to add just a portion of the extract (1/3-/1/2) at the beginning of the boil and the rest at (or close to) flameout. Reasons quoted is less darkening of the extract and less "extract twang". John Palmer has a...

Yes, you can use metric