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Do you see any issues with my above process? Obviously not hitting our final volume number and deciding to top off with RO water was not in the plan. Will have to hone in on our water volumes next time.

Yeah 1 week today. Just have had US05 finish so fast that it had me worried. Hoping for it to drop a few more points. I see both of you are from Illinois. Me as well.....Springfield area.

Would beersmith adjust for lactose? I added it in and I am pretty sure put in that it was going in with 15 min left in the boil.

I have been swirling it and have it covered with a blanket. We have had unseasonably warm weather for this time of year so we have the AC on in the house still. I cant get it to warm up higher than 72. It is too hot in the garage or I would let it sit out there for a little while. It has dropped...

It started to drop a few points. Maybe I jumped the gun. Still do not think it will get down to 1.019 but any more points it drops is better than nothing. Maybe I have newbie questions or my questions sound ignorant, I'm not sure what is going on. I joined this forum to be able to have lots of...

In a different thread I had been looking for responses on a all grain BIAB stout I was going to brew. Was my first stout. Recipe and process as follows: 8 lb Maris Otter 1 lb Flaked Barley 1 lb Chocolate malt 14 oz Roasted Barley .75 lbs Lactose at 15 min left in boil 1 oz Fuggles @ 60 min...

So everything went as planned. Pitched 4 days ago. Fermentation looked all but done today. Checked FG and it’s still high. OG was 1.054 and the Reading I just took was 1.029. Estimated was 1.019. Should I just let it go more or start to worry? Pitched US05. When I took the OG reading it as at...

When using RO water should I worry about the PH? Like 4-6 oz of acidulated malt maybe? And our hop schedules are very close so I think I am good there.

did you see my last post? And can you give input on my hop additions compared to yours?

I assume by liking that post you think that's the way to go? Not really up to speed on my water chem just yet. So for a 5 gallon batch do those numbers look ok? And we add them in the strike water as it heats up? then just mash like normal?

I read a recipe once for one that said if starting with RO water that Calcium chloride and gypsum is all that was needed. I think it said 1 tsp CaCl and 0.50 tsp of gypsum.

11 lbs pale 2 row 1.5 lb wheat 1.5 flaked oats 0.4 lb honey malt Citra, galaxy and mosaic for hops. will dry hop at peak krausen and after fermentation is done. contemplating a whirlpool but don't know if its necessary. Starting with RO water....so will add calcium chloride and gypsum...

You say you do NEIPA's? That is the next beer we plan on attempting after this stout. What is your recipe for that of you don't mind me asking? Or I can post mine and see what you think?

I use the swamp cooler method with ice bottles. I got the last one to stay around 68 but never could get it any colder. We have a packet of 05 and s-04 as well. Maybe go with one of those. As we have started stepping up we have wanted to get away from dry yeast. I will look into 1332 for sure...

I cant decide between wyeast 1084 or wyeast 1318. 1084 says if fermented above 64 it produces fruity and complex esters but 1318 also says fruity. But both can be used to make a stout. With no way to really cool the fermentation down much more than 68 or so idk which to use.

Awesome, thanks for all the input. Do you think that yeast and fermenting in the high 60's will work?

With 1 lb of lactose should we still mash at 154? or maybe lower like 152 ? Dont want it to be too sweet.

Yeah I have BeerSmith. But haven't had it very long and need to get more in tune with it.

How much lactose would I need to add? And you add that with like 15 min left in the boil?

I am going to be brewing my first stout soon. I have come up with a recipe and was wanting any feedback on the recipe or procedure. Thanks! 8 lb Maris Otter 1 lb Flaked Barley 1 lb Chocolate malt 14 oz Roasted Barley 1 oz Fuggles @ 60 min. Single infusion BIAB....mash for 90 min @ 154 F...