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So I usually check my gravity after pitching my yeast, but I thought I'd check this time before I pitch my yeast just for funsies. The difference was almost 10 points! Which do I use, the number before or after yeast pitch? I used a 2 liter starter by the way.

I'm brewing a Russian Imperial Stout pretty soon and I really want to get the most out of it. I was curious if adding another vial of White Labs to my starter will drive my FG up. I do realize this will dry out my beer quite a bit but I'm okay with that. Thanks for the advice.

I've got probably a month before my keg is empty and I hate bottling so its just gonna have to wait. :)

In fermentor for about a week. I had to wait for my other carboy to be empty. I'd say fermentation was about 67 - 70. Maybe a degree or so lower.

I transfered my red ale into secondary today and after taking a reading I tasted it a little. It's amazing, exactly what I wanted out of it. The only thing is it has a strong grape-like scent to it. Im not worried about it, I'm just curious as to why. Recipe: 7.5 lb Maris Otter 2 lb...

Cascade tends to sit around 5% so that should be right. I've found that Hopville is completely off on the IBU's most of the time. I feel like that beer is gonna taste like nothing with a hint of citrus. That's about it.

I mashed at 152°F I didn't realize mash temp would affect dryness

I just cracked my first chocolate porter and it is amazing! I'm really happy with it. The only problem is that its not quite dry enough. It has a great finish I just think that in competition I'd have points removed. So here's my recipe: 6gal batch 8lb 8oz American 2row pale 5lb Munich...

Does this mean I'll be getting better attenuation out of my yeast?

I brewed an Irish Red yesterday and everything went extremely well with it. Although when I looked at it today, the air lock is bubbling well but the wort is churning like I just shook it up. Is that normal? Also I have a 6.5gal carboy and the batch came out to 5.75gal in there, the krausen has...

I wanted to mash at 150 but mashing is pretty new to me (this is my 3rd mash) and I ended up at 158... :/ My IBU's are at 122 right now so I'm gonna add a pound of corn sugar which should bring me to 110 I believe.

What if I added a pound of honey into my primary to drive down my final gravity, try to get somemore alcohol content out of it.

Thanks. That makes sense, didn't think of that... This might be an excuse for me to brew something along side it :)

4.75gal batch 8lb American 2-Row Pale 2lb 4oz Vienna 2lb 4oz Rye 2lb Rice 1lb Crystal 90L 1oz Warrior 60min .5oz Warrior 30min .5oz Citra 30min 1oz Cascade 25min .5oz Citra 5min WLP023 Burton Ale Yeast Due to a stuck sparge, we only got 45% efficiency :( so our OG is 1.053...

boiling honey is no bueno. Cooks all the flavor out. When adding honey I mix it with a little water and add it straight to my primary fermenter.

Emmm.... I dunno?

Thanks for the input. :) Yeah, I meant it to be an American Wheat, not sure why I said hefe. I'm racking to secondary today, hopefully it'll help, I wanted it to be done a little quick, but oh well.

Hefewiezens are ready really quick.

So, I cracked my first bottle yesterday and it turned out amazing. I under pitched my yeast, fermented warm at about 72°F, then when my gravity hit 1.022 (starting at 1.056) I crashed the yeast by putting it into my fridge at around 45°F. Bottled 2 days later. I've already re-written my...

BTW, here's my recipe in case it helps: 5 Gallon Batch 46% 2lb 12oz American Wheat 29% 1lb 12oz American Two-row Pale 8% 8oz Honey Malt 8% 8oz American Crystal 60L 8% 8oz Dextrin (CaraPils) Malt Boil 1oz Cascade hops (5.5%) for 60 mins Boil 1oz Cascade hops (5.5%) for 10...