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A thick decoction might help with some flavor, too, if you don't mind the extra step. But with an oatmeal stout, you're bound to get some flavor anyway.

Hey Everybody, Well, today I made a roggenbier. I had it all planned out: 6 lbs maris otter 2 lbs brown malt 2 lbs flaked rye 1 lb raw rye 1/2 lb rice hulls 1 oz hallertau @ 45 Mash at 150 for 90 minutes, 1.5 gallon thick decoction at the end to get more color and flavor, and to get it all...

I always get the best efficiency (for my setup) when I keep the grain bed temperature at around 170F during a nice and slow sparge. And adding some 5.2 to mash water and sparge water really helps me, as well. Sorry for the slight hijack!

Yes it will import them.

Ok, I guess it wouldn't hurt. But we mashed for attenuation, so it will surprise me if we got that many unfermentables in our wort. Thanks for the input, and we'll let you know what happens.

Just for the record - The new vial of yeast wasn't simply chucked into the fermenter. Jaime also added yeast energizer along with it. For the people that suggested Beano, could you explain what this actually does for a stuck fermentation?

About 4 weeks ago, a friend and I attempted to brew a Duvel clone. Some of you may remember when I posted about it. We circulated while mashing, and our schedule was like this: 1.25 qt/lb 60 minutes @ 140 30 minutes @ 150 Mashout @ 170 The starting gravity was a little high at 1.090. We used...

I agree that you don't want that much dextrine malt, if any. 18 lbs pale, 3 lbs crystal would be better, and you could use another couple of pounds of amber malt, which would work out nicely. I like using White Labs' Dry English Ale yeast, since it's quick and it has good attenuation. The...

I can appreciate what you're saying, but bottling a beer that hasn't finished fermenting could be pretty bad, since nobody likes beer grenades! :)

About a week and 3 days ago, we brewed an english barleywine that started at 1.090. We used White Labs London Dry ale yeast, and now it's down to 1.030. We have 7 more points until 75% attenuation is reached, but the bubbling is down to about 1 per 15-20 seconds through the airlock. I was...

Just as an update, the fermentation has calmed down quite a bit, and I checked the gravity. It's down to 1.014, so it's either finished or it's very close.

That's a really good question. I'm looking forward to hearing what people have to say.

What is S-04? Either I haven't heard of it, or I have heard of it by another name. After posting this, I'll see what google has to say. Well, it has been over 24 hours and I still have about 4 bubbles per second. I am trying to be patient but I want to keg soon! :)

I was afraid that the yeast was consuming the wort sugars too quickly, so when it was really going, i put it into the fridge to minimize that problem. We finished by 3-4pm, and i checked it before bed and it was blowing off foam and showing crazy activity. It was going even stronger this...

I'm getting ready for my third all-grain in three weeks, since I've kicked both of my kegs and the fermenting batches are all big beers and won't be ready for another month. I will be using Danstar Nottingham yeast, and I decided to create a big starter to help my beer ferment as quickly as...

The grain shouldn't really crush your braid. If that were the case, you wouldn't get much flow through it. Perhaps you could disconnect the braid while you store stuff in your mash tun, provided that the braid is attached to something threaded that you could just unscrew.

Thanks for the replies. This beer was really fun to make. My friend was putting a recipe together, and we decided on the maris otter malt, but I didn't know how much he wanted to use, so I got 15 lbs to be on the safe side. We then decided that it'd be pretty cool to use a huge grain bill...

This past saturday, a friend and I brewed the following beer: Size: 5.41 gal Original Gravity: 1.090 Color: 18.0 Bitterness: 72.2 Ingredients: 15 lbs Maris Otter Pale 3.0 lbs Belgian Biscuit 2.0 lbs Crystal Malt 40°L 1.0 oz Northern Brewer (8.0%) - added during boil, boiled 60.0 min 1.0...

Tonight I will be making a starter for this weekend's batch, and I was wondering how I should determine the amount of malt to achieve 1.050 for the starter. Or to put it another way, how much water should I add to 1 pound of dry malt extract to achieve a starter with a gravity of 1.050...

I don't see a problem with narrower tubing, as long as grain husks don't cause a clog. A smaller diameter will mean that more surface area of the beer comes into contact with the heat exchanger. You should just try the thinner tubing and see what happens. If it gives you trouble, you could...