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Wouldn't you get the same problem with lemon zest also?

So currently trying to prepare to brew a lime blonde ale for the girls. I see that most people put lime peel in the secondary for the flavor and all. 1. How much do you put in the secondary for a 6GAL batch to get a nice flavor? 2. If I want to get an aroma and flavor, do I only need to...

It is, but doesn't contains the THC. Could the ABV be higher at the one you drink at the brewery?

haha.... never checked the date! Hope he did something with it yet as it could be smelling bad on the floor :)

If it touched the floor for less than 5 seconda its not infected.

Different opinions here. My experience is pretty low (1 batch) but I did hit the OG and FG pretty close. I should try to find on their website maybe it's said somewhere.

Yeah I know it's not all unfermentable. I also remember from John Palmer that the higher the Crystal Lovibond the higher portions of unfermentables. I'm asking because I saw the "Dry yield" or just "Yield" in the ingredient profile. Honey and crystal have lower Yield than Sucrose, dextrose or...

I was wondering if you guys know if Beersmith Estimated OG and Estimated FG calculation consider the unfermentable sugar from crystal? Is it the dry yield? I'm playing with a recipe that might have too much crystal but I'd like to know if the estimated FG is really what it should be.

But in the end if I brew with LME or DME I should have same OG and FG (in perfect scenario of course). One doesn't have more unfermentable than the other. Right?

Other question regarding LME/DME In beersmith why is the dry yield (I guess its the proportion of what is fermentable?) is a lot higher for DME than LME. LME is Dry Yield: 78.0 % DME is Dry Yield: 95.0 % http://www.beersmith.com/Grains/Grains/grain_56.htm...

Oh thanks. I'm not much worried about my beer, I just found it dry when I tasted it flat. This raised these question on how I can control the body/sweeetness in extract brew with steeping.

How do I know in Beersmith grain list what is the portion of fermentable/unfermentable sugar? And I can increase the temp of my steep to extract more unfermentable sugar? Or does it only work in a mash? I'm talking about steep grains like crystal.

Yeah I'm waiting until I can drink it. I feel it will be on the dry side. But let's see :) My other questions on how to increase mouthfeel and sweetness remains. For further recipe I'd like to know how I can control these.

Its an english brown ale

I finished my first beer, bottled it 3 days ago (Still resisting to taste one at the moment). I tasted my (flat, warm/hot) beer before bottling and I must admit that it was a lot more attenuated than I expected. I brew with extract and steep grains. Yet since I'm just learning I'm not quite...

Yeah following people advices I add 1/3 of LME at the begining and the rest in the last 15 minutes of the boil to avoid this kind of problem. So if I would use LME and DME in my recipe it would be best to use DME in the begining and LME later on.

1. I often see people use LME and DME in their beer recipe (both light). Why? They should be the same in theory, is it because LME come in limited size and once the pot is open it's harder to keep? So this make using DME easy because their is little conservation problem and you take the exact...

The time in your primary sounds fine, but what is more important is to take a gravity reading and see if you're on the estimated gravity OR take a gravity reading and take another 2-3 days later and if the gravity didn't change then your beer is ready. What is important is not the time it...

Thank guys. Now I gotta find pH strips tests. Didn't find 'em on my LHBS price list.

Where do you get pH strips? LHBS? Can I grab it somewhere esle too? I use tap water so it probably won't last as long as you guys.