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Our beer went from 1.084 to 1.040 when we transferred it to secondary. This was after ten days of fermentation. It is slowing down but still going. Do you think there's hope for getting it down to at least 1.020 or better? It's in a room that's cooler than the rest of the house, so that...

By the way, Alvin, we obtained 1.084 only after adding the candy sugar, so our efficiency is bad. I might try using a larger amount of sparge water next time, and use our old (smaller) mash cooler to hold the water so it stays hotter...

No harm done. :) I wasn't offended and I hope you weren't offended, and at least this was all in the good spirit of beer making. And if you want to talk about horrible use of words, our fearless leader's use of "strategery" is a perfect example!

Well, you probably know more about german than I do, since I was only six years old when you left germany in 1979. So, I'll defer to you.

Man, I'll have to agree with that one. Even with ProMash, where it tells you the quantity and temperature to get to your target mash-out, it still seems to be off! Next time, we might forego the mashout.

If I understand correctly, the only problem that could come from leaving active enzymes for too long is a beer that is thinner (and has less head retention) than desired. If you don't mash out, and your beer has sufficient head retention and mouth feel to meet your expectations, then it should...

Well, "bock" means "support", and "goat" is "ziege". But your idea might not be so bad, since it would result in "Support stream". And sometimes, a beer lives up to that name beautifully! :)

I've mentioned this before in another thread, but I've noticed a problem in bigger beers with mashing out and then trying for a proper sparge (especially when mashing with 1.5 quarts/gallon). In your mash, you already have a lot of water, then you add more for mashout. You might end up needing...

Thanks for the replies, everyone. We were brewing a 5 gallon batch in one of the 10 gallon yellow rubbermaid coolers with a bazooka tube in the bottom. I assume that we recirculated for about ten minutes before starting to drain the wort. I don't consider that part "sparging" because we're...

That sounds good. We'll definitely try 1 quart/gallon next time. I wonder how this will affect attenuation ability. Does everyone think it'll be thin enough for a more attenuable mash?

Fructose and glucose/dextrose, the components of table sugar (sucrose) are 100% fermentable. Sucrose itself is highly fermentable, but I'm not sure if the number is 100% or not.

Lately, my brewing buddy and I have been making high gravity (Belgian) beer. On Sunday, we mashed 14 pounds of pilsener malt in 21 quarts of water, which comes out to 1.5 quarts/pound. We seem to have efficiency isses when doing this. I think the problem arises from too much water in the...

I derived my invert sugar from turbinado sugar. The specific brand I used was "Sugar In The Raw". If you compare this sugar to the crystals you get at the homebrew store (even the "dark" stuff), you'll notice much much more flavor in the turbinado-derived candy sugar. It has a distinctly...

My top Belgians, right now, are (in no particular order): St Bernardus 12 Unibroue Terrible Rochefort 10 Duvel Ommegang Hennepin The most recent one out of those that I've had is the Terrible. I can't believe just how good that one is! What a great surprise! Steve

Hey everybody... I know that this thread has been dormant for a while, but I thought I'd give an update on the belgian strong ale that my friend and I brewed. It has been bottle conditioning for seven weeks, and it has fantastic flavor. However, (and this is the part that I wanted to talk...

Hey everybody... I know that this thread has been dormant for a while, but I thought I'd give an update on the belgian strong ale that my friend and I brewed. It has been bottle conditioning for seven weeks, and it has fantastic flavor. However, (and this is the part that I wanted to talk...

My only complaint about it is that it doesn't seem to calculate color values very well when you specify dark candy sugar. the sugar darkens it but promash makes it seem like it can make a beer black!

The book doesn't concentrate on recipes. Rather, it concentrates on theories and methodology, ingredients, yeast, and other things. At the end of the book, they do give one recipe for each style. For the dubbel, the recipe is more complex than they have been describing in the book, so I don't...

The book doesn't concentrate on recipes. Rather, it concentrates on theories and methodology, ingredients, yeast, and other things. At the end of the book, they do give one recipe for each style. For the dubbel, the recipe is more complex than they have been describing in the book, so I don't...

Yep, we made some sugar the other day and it was a trick to keep the temperature in the right range during the inversion and caramelization process, but we got some fairly dark sugar that smells and tastes far better than the candy sugar that you buy at the homebrew store. I have a hard time...