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My old BeerSmith 2 doesn't increase the ABV with the priming sugar addition.

Thanks a lot chaps. I'll add 0.5% to my ABV and that'll do the job. Great stuff!

I've often wondered how much the ABV increases due to the addition of priming sugar. I'm sure there's a relative simple way of calculating this. I'll usually add 150 grams of table sugar for 19 litres of bottled beer. Can someone intelligent walk through the math for this.

Dead fox in the secondary. The gamey flavor came through a bit strong and if I did it again I'd probably cut down on the corpse, maybe just the head or a hind leg.

You need pumps

Personally, I'd move all the boil hops (except the bittering) to whirlpool and dry hop. You might want to try some hops with more flavor too. I'd recommend Citra, Idaho 7 and Bravo as a mix. I typically use them as 25g, 25g and 10g in the whirlpool at 65ºC, and the rest in a dry hop, which goes...

For a normal beer, secondary just increases your chances of oxidation.

Having read through the thread I recon you're measuring your SG wrong. Your SG is measured from what's in the fermenter, not before.

I'm not a fan of putting hops in the boil myself, apart from bittering at 60mins. I brewed the same beer, an APA, with 15min, 10, 5 and flameout hop additions, then again with all those hops moved to whirlpool and dry hop, then again with all of them moved to the dry hop only. In my humble...

When you wake up at 5.00am with the hangover just kicking in, a couple of asprin washed down with a pint of water, then back to bed for a few more hours. Job done!

Thanks for the reply mate. I'm a bit worried about using a flavouring as I doubt I'll be able to get hold of anything decent. I'm also unsure about racking to a secondary too, which I know is the recommended method for fruit additions, but oxygenation worries me. I've had a lot of success...

Your recipe sounds good, just what I was looking for. How and when do you add the apricot?

My avatar is how I see myself.

My suggestions would be - Use Magnum rather than Azacca for the 60 minute addition, that's just to bitter, so why use a relatively expensive hop for that? Skip the 30 minute addition completely, that just adds more bitterness, so you might as well toss in a bit more magnum at 60 mins. You can...

Probably the coordinates for the space time continuum it's from. No idea about the hieroglyphs underneath them though.

What I found interesting is the way it has formed into the shapes of letters and numbers. It seems it's trying to communicate with you.

It also depends on the temperature. If it gets hotter than 72f then it'll carbonate quicker.

I certainly haven't had problems with dough balls, I'm very careful where that's concerned as I often use 25% oats. No changes made to water chemistry either. I've never been bothered by the low efficiency, I'm just surprised by the difference in the SG of this last brew when the only variable...

I use a refractometer to measure gravity, though I have a hydrometer which I used to check the refractometer's accuracy and never again. I mash in a bag in a cooler. I often do overnight mashes, which was the case with this brew. None of this has much relevance though. Mash temps are spot...

Could be milled differently, I'll ask next time I'm in the shop. Yeah, the cheap malts are Agraria, a Brazilian brand and Viking from Northern Europe. No, they're not 6 row feed grain. ETA - No I don't sparge, full volume mash in a bag.