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I have just brewed a strong Belgian Ale and really need some help in determining what the actual OG is from somebody smart! The main wort was 23l in volume and had an OG of 1.077. 24 hours after fermentation of the wort had commenced, I dissolved 500g of pure glucose in 450mm of Boiled water and...

Thanks both for useful information. I would prefer to add 2lb of Glucose right towards the end of the Boil but have read (Palmer) that having excessive Glucose (more than 15%) may result in stuck fermentation due to the order in which the yeasts consume the sugars. If I use the calculation given...

tomorrow I will be brewing a Belgian strong ale (aiming for an OG of 1.10). I want to add glucose to prevent it from getting too heavy but have read that the glucose should only be added after the krausen starts to subside. I am fine with all this but have no idea how to work out my actual OG...

Last night I brewed a very basic Hefeweizen. I mashed 6kg of Wheat Malt and 4 Kg of pale malt. My first runnings came out at 1.075 and whilst I waited for the sparge and second runnings I started to boil the first runnings. By the time I was ready to add the second runnings the boil had become...

Getting back to my attempt at Barley wine starting at 1.165 that stalled at 1.060 despite pitching WLP099. It was way too sweet to do anything with (apart from pouring down the drain)so I brewed a Small beer (OG 1.040) with high IBU's and after it finished its primary fermentation I mixed wit...

My last lager batch was Lagered for 2 months at 4 degrees C. I used Beersmith 2 to calculate the amount of priming sugar to give me 2.6 Vols of CO2 and primed. 6 weeks later and the beer is great, but to me is well under carbonated - more like 1.8 or 1.9 volumes of CO2 if I were to take a guess...

Once the gravity had dropped from 1.080 to 1.035 I moved the fermenters from 11C to 18C for 3 days, and racked to my secondary yesterday - gravity down to 1.016. I have moved into a cold room at 4C where I will leave it to lager. It still smells pretty nasty but hopefully will improve as it...

Thanks for the feedback. I am fermenting at 11 C and pitched 1 packet (11g) of 34/70 in 17l of Wort. The wort was well aerated and I did add yeast nutrient during the boil. I did use a copper coil wort chiller and had excellent hot and cold breaks.Maybe because I pitched the dry yeast directly...

I brewed a Simple Lager about 3 months ago using Saflager W34/70. Everything went to plan (fermentation temp was about 15C) but the smells through the airlock had a distinct Sulphur smell. After fermentation I racked to a secondary and chiled at 5 degrees for 35 days before bottling. Although...

So I checked the gravity this weekend (3 weeks after pitching the WLP 099) and there has been no change since the 1.065 I recorder 3 weeks ago. Anybody have a suggestion on what I could / should do now?

I pitched my WLP 099 on the 20th of March and have not taken a gravity reading since then - I was advised to "check gravity in a couple of weeks" so plan to do so this weekend, when I hope to be able to rack to a secondary fermenter if the gravity has dropped as hoped. What I can say is that...

Thanks - good advice.

I have read that it is not a good idea to wash and reuse yeast from high OG beers. I brewed and Englishbarley wine using a combination of Safbrew Abbaye, WLP002 and WLP 099. I expect that the Safbrew and WLP002 were killed off by the high alcohol levels (16%) but as the WLP099 can handle up to...

If 1.02 is unrealistic what FG should I be aiming/happy with? I managed to get a Russian Imperial Stout with an OG of 1.122 down to 1.016 last year so just assumed I could get the Barleywine down to 1.020.

Thanks, have done exactly this and will see how it goes. Should I expect to see krausen forming again or just stray activity through the airlock?

I have used it quite a bit (most recently on a Chimay Blue Clone) and will definitely use it again in the future. It produces very authentic Belgian Abbey type profiles in the beer. I always rehydrate before pitching and fermentation typically starts within 4-6 hours. I find flocculation...

I brewed an English Barleywine (5.2 Gallon) 30 days ago and need some advice regarding my fermentation. I mashed about 18lb of Grain and added about 8lb of DME to the boil to end up with an OG of 1.164. Wort was cooled to 78F and well aerated prior to pitching my yeast. I pitched 2 types of...

I recently (about 4 months ago) brewed a belgian strong dark ale. My OG was 1.1 and after 4 weeks the gravity wasn't dropping at all. I bottled at 1.032 and primed the 5gallon batch with 60g of corn sugar. I am now drinking it and although the flavor and mouth feel are fantastic I loose about...