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Okay gang, I am not accustomed to big beers likethis so I could use a little advice as to how to finish this bad boy out. My OG was 1.105, I tested after 7 days in the primary and the SG was 1.036. Today after 17 days I am only down to 1.035. That is a drop of only .001 in 10 days. MVKTR2...

1. Sanitize and insert solid stopper 2. Sit in chair and lay carboy across lap horizontally 3. Shake/rock liberally for 2-3minutes. 4. Pitch yeast.

Bobby- Am I understanding correctly? Is this to say that you run the risk of lower efficiency when sparging with more water than needed for the boil and that you should figure that the tun is completely drained after the sparge? I am relatively new to AG and I've been struggling with the...

Temp was pretty constant at 66F. I wasn't so much hoping for a low FG as to ask for opinions on what was observed thus far. I also think that being at 1.010 it is mostly done but thought another opinion wouldn't hurt. I will checl tomorow and most likely will transfer. ...of course maybe...

Is it correct that incomplete fermentation could lead to a hot alcohol taste? I have a dry irish stout that I tested last night after 10 days in the primary that tasted hot and alcoholy. Though it wasn't overly harsh it was noticeable I and I'm concewrned with how letting it go would affect...

I know this is late but I used the unsweetened shredded stuff. Unsweetened being the key.

I'm not a fan of Mailbu so I would add the coconut to the secondary. I did this with an AHS toased coconut porter kit and it turned out awesome.

1) Indeed have not heard of this before. My question is how would one go about doing that with the mash temps using a cooler setup and still have enough space/volume left over to do a batch sparge, and at what point during the mash would one raise the temp? I was planning on mashing for 60 at...

I'm planning my first all grain imperial can I get your thoughts. Batch Size: 5.25 gal Boil Size: 6.43 gal Boil Time: 60 min Ingredients 15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 71.43 % 2.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 9.52 % 2.00 lb Munich 20L...

I'm just getting into starting to play with water chemistry and this will be my first attempt. I'm hoping someone with more experience than I would be willing to check my numbers for me. I'm going to be brewing an all grain dry stout 5.25 gallon batch. Mash is to be 13.5qt and sparge to be...

I've been searching a bit for this and can't find anything on it I'm hoping someone here can clarify. When adjusting your water I've read that it is recommended that you split your additions by volume and I can't figure out why. I would think that it would be best to put all additions in the...

Sorry for diggin up an old thread but is there any risk of having too small of a sparge? What is the ideal water to grist ratio for batch sparging? Is there an ideal? Does it/would it change wiht each additional sparge? My worry is that if you sparge too stiff you would not be able to stir...

Great post, thanks! It also looks as though you have proven what Palmer states about the pH being dependent on minerals concentrations. This is still a bit over my head but I'm beginning to grasp it and I'm starting to get excited about putting some of this new knowledge into application.

Okay okay okay...I have GOT to be missing something here becasue I am CON-FUSED. I am trying to understand water and I'm just getting into it but I ran across something the perplexes me. I think I understand the chloride/sulfate ratio thing but what is with this residual alkalinity thing? Is...

I invoke the right of parlay!

This might be slightly off topic but what are you folks using for a boil off rate? Could adjusting that number help here? I typically just use the standard out of Beersmith which I believe is 9%.

Stadiums also do not always take good care of their beer as I witnessed the other day outside of Miller Pard. Could have gotten too hot? The other day I was parked next to a shipping container at the ballpark and I watched and occasionally assisted a young lady as she pulled out beer stocked...

Keep this stuff coming! My sig other and I are in the process of planning a trip for next year sometime.

Thems fightin owrd there. But seriously, Titletown makes good beer. One of my best friends has family there and often brings back 1/2 barrels for "tasting". Next time in the area I would also suggest Hinterland Brewery, which is across the street. If possible, go at night becdause they have...

Awesome thread, good topic and perfect timing. My brewing partner and I were just debating this last week but I had yet to dig into it and begin to research it. On that note, can anyone help me with a good reference guide as to grains and thier properties. I'm just starting to get into all...