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If I'm brewing a beer over 1.100, I will brew the beer to 1.100, let it ferment pretty far down, then slowly add additional sugar over a few days time. Otherwise the yeast might not be able to handle it.

If you look at your two recipes, do you see anything similar between the two? Whether it be in the grain bill, or water treatment? I added a bunch of chalk to my coconut porter to increase the bicarbonate. At the time, I understood very little about water for this type of beer, so I followed the...

Oh snap. Where have check valves been all my life? Looks like that'll be part of my next brewing purchase. Thanks!

There was no backup from the keg into the regulator. What I was thinking is that perhaps once the pressure is equalized between the regulator and the keg, the microbes could become airborne and eventually make their way to the regulator. But since the liquid in the keg is slowly absorbing the...

I recently kegged and force-carbed a couple of sours beers. I am sterilizing (boiling) the hose and ball lock connectors that I used for these sours. I don't fully understand how pressure might allow, or not, microbes from the beer to reach the C02 regulator. Should I be sterilizing the...

I know this is a super old post, but have you ever figured it out? I get this flavor a lot with stouts and barley wines, with food or not. My thought is that it has nothing to do with food I might be eating. Could it be from a crystal malt? Roasted barley? Some other specialty grain that isn't...

Thank you for the video. The BCJP guideline for English barley wine is: Vital Statistics: OG: 1.080 – 1.120 IBUs: 35 – 70 FG: 1.018 – 1.030 SRM: 8 – 22 ABV: 8.0 – 12.0% So I think I will add WLP001...probably another 2L starter decanted.

My intention from the beginning was to use a second yeast to finish out fermentation. I like the esters from the WLP005...i.e. I didn't want something as clean as WLP001. I was recently at White Labs in San Diego and they had a split batch of barley wine, one with WLP001 and one with WLP005. I...

I am making an English-style barley wine. Some details: OG 1.119 Mostly UK 2-row Mash at 153 Primary yeast: WLP005 (British Ale Yeast) Secondary: ?? something neutral with slightly higher attenuation I made a 2L starter and oxygenated (pure) twice. Once before pitching and once at about 18...

Wow...95% attenuation. Is it possible that the paper inside the hydrometer came loose and dropped a few mm? I've heard of this happening. That aside...if it tastes great, awesome!

If you haven't, try using something like 20L Munich Malt. I believe that this, as opposed to 10L, does not have quite enough diastatic power for full conversion. And use less 2-row. Because even if you don't get much diastatic power from the Munich, if there is enough 2-row, it will still fully...

I recently brewed an imperial stout, starting at 1.100. I used too much munich and not enough 2-row. It stopped at 1.050! Well, I kept going with it and did what I originally intended to do. I add dextrose and DME (about half and half). The effective OG was about 1.130. The entire additional...

Look at all of the sub categories available if you feel like it's not a good fit. Besides, sometimes you have better luck placing in those categories. I know, I know. It's not all about the medals. edit: I guess it doesn't get much more sub-category than Northern English Brown.

Sometimes you can find inexpensive carboys on craiglist. I check often in case something comes up at a great price. oh, and you sometimes people trying to sell them at an exorbitant price. :no:

Ha, Redbones. I guess you really aren't that far from me!

I got a 240 gal/hr pump with a max lift height of 4.9'. My fermentor has extension legs, so it sits at about 5 ft. So, the pump isn't strong enough to push the water though the top of the fermentor. This means I have to lift the cooler that contains the cold water until the water moves through...

I added 48 oz of fruit puree to each of 3 kegs holding sour beers. The fruit is Vintner's Harvest. I was going use a paint strainer, but ultimately decided not to since there are no pieces of fruit, just puree. Hopefully that doesn't cause an issue. I'm hoping that the fermentation of the fruit...

As far as dealing with bottling from keg containing fruit, maybe I can use a shortened metal dip tube and then attach flexible tubing of variable size to it.

I've starting making sour beers about a year ago and I have quickly realized that my method is going to be evolving over time as I learn more and more about this type of beer. I have a bunch of carboys (6 or 7) and a lot of kegs (15 or so). I was given the kegs by someone who used them for sour...

Motosapiens is correct. If you have a NE-style IPA and the yeast drop out, the beer will appear darker. There is less yeast in suspension for light to reflect off of. I recently kegged a hazy IPA that stayed that way for a couple of weeks. After about 3 weeks, it was no longer hazy and it was...