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My gravity has been consistent the past few days so I think I finished. 1.014. Not bad since I overshot my OG:1.094. I tried the sample and It is a little sweet. I think if I were to brew this again I would go with 1.5# dextrose instead of 1# and drop a few pounds of 2-row. The sample tasted...

Subbed for reference.

I brew with RO water from Walmart as well. I started doing this about 8-9 batches ago since my tap water smelled like a community pool. It's cheaper and I also noticed a 7-10 point jump in efficiency. I used Burton's water salts at the start of my boil. I can honestly say my beer has come out...

I've never used Nottingham before so I couldn't answer this question for you. I just used 05 for the first time and really liked the neutral character it gave my smash pale ale. I would like to comment on my previous post. I brewed yesterday a Pliny the Younger clone. I used just under 20# of...

I did a version of this yesterday. After doing much research on a parti gyle, my buddy and I decided to try it. Now I will say I've never had PTY before and everyone talks about it in high regard so why not. 18# 2-Row 12oz CaraPils 6.5oz Crystal 40 1# Dextrose Mashed with 5 gal of RO water...

I have a 10 gallon Rubbermaid cooler with a stainless steel braid. I can fit 20# of grain and 5.25 gallons of water in and it's almost at full capacity. I probably have an inch or two at the most of headspace. Cheers.

I think you could as long as you had patience. I was really surprised my brew carbed that quick. So with my experience I would say yes. Although I haven bottled any beer that high but I'm fairly confident it would given some time at 70*F. Like all high gravity beers they need a lot of time to...

I did a version of this brew from scottland thread. I finished at 14.87% ABV and with talking to my LHBS I bottled with champagne yeast and was fully carbed within 3 weeks. I know he has a higher alcohol but champagne yeast will survive up to 25% if I'm not mistaken. So it is possible to bottle...

I like all the input you guys have discussed on here. I did do the 2oz FWH and moved my .25 additions to start at the 20 min mark. I finished it with .25 when I reached 170*F and held it for 20 mins. Whirlpool the wort and chilled completely. I was basing this recipe on a pale ale and I wasn't...

So did a 10 gallon batch. It was great. I did 2oz FWH with bumping the hops to 20,10,5 and the last addition added at 170*F and rested for 20mins. Whirlpooled and the beer came out great. Fermenting nicely. Thanks for the advice on the hop schedule. Cheers

When I first started all grain I had the same issues. My thermometer would read all over the place. I do what the previous posts suggested by pouring in my water first a few degrees higher, mix really well while pouring in my grain and mix until the desired temp is achieved. As for sparging...

I like both ideas here. I think I will go with the 2oz FWH and then start the hop schedule at 20. And add the flame out addition at 170 and follow the rest. Thanks for the advice. I will post back tomorrow. Cheers

I'm brewing my first SMaSH tomorrow and would like some advice on my hop schedule. It's a 10 gallon batch and using S-05 for my yeast. Mash @ 152*F for 60mins to get some body on the brew 20# Marris Otter 2oz Amarillo 10.4% @ 60min .25oz Amarillo 10.4% @ 30min .25oz Amarillo 10.4% @ 20min...

When you drive over a bridge in the middle of winter and see the ice forming on top of the river and think. "Man, that's a lot of beer infected" only to realize its the Niagara River in February.

I used Wyeast 1028 London Ale. I'm going to brew up another batch next

I know this thread hasn't been touched in awhile but I want to try my hand at a mead. I've been brewing beer for a few years and I'm really interested. Couple questions. I'm making a 1 gallon batch since I've never had any variation of mead before. I have no comparison but if its similar to a...

Sorry for not posting back for so long. I think it's pretty close to the actual CIA. After 4 weeks in the bottle it had that malty caramel flavor I was looking for. Just like the real CIA. Only thing I would suggest is my SRM was darker than the original. Conways just came on the shelves again...

I have a jar I harvested and stepped up from a bottle of the abbey ale. I don't think I'm going to use it. What would you like to trade? I'm in the buffalo area. Cheers.

Thanks scottland for the advice. I figured it was way out of style that's why I didn't give them any info prior to there judging. I wanted it to be a fair critique. Does anybody know where the soapy flavor she was talking about would come from? I've been looking but nothing seems to be coming up...

Sorry Scott for your loss of awesomeness. I really thought that was going to happen to my brew. I didnt use a blow off tube, kinda just watched it like a sick child for a few hours. Replaced the airlock a few dozen times to keep it from exploding. Today in the mail I received my scoresheet...