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correct its basically the same as sugar. It would just be for the authenticity. i just used 2 pounds in a 5 gallon recipe in hopes to get some rice flavors but it gave none.

Well i believe the grain was fine. I did fall short on my estimated gravity of 1.084. I ended up with 1.072 but with that said i believe it was the mashing process. We can really only fit 34#s in the tun and i had 38#s plus a lil layer of rice hulls. So i would say stale or "chewy" grains are...

rainbow cookie stout in the morn ^^^recipe above^^^

sorry i dont have much to add but for the sake of the name of the post these are some things that will influence final beer ph . grain recipe(specifically acid malt), adjuncts. yeast/other bacteria/ fermentation temp.

:mug:

I'm no cider guy but i think either would be acceptable. A lil extra campden wont ruin your cider and a lil headspace in a primary fermentor is also not a problem. you cant split them in half with a credit card? do yo have a gram scale?

i work with someone who worked for GSB he told me they would use that stuff all the time to adjust there srm if it was wrong.

i'm not to worried about the taste im worried that the mill wont work the way i want it to and im worried that for some reason the sugar will have degraded to some degree. thanks guys for the input a test batch would be the smarter thing to do for sure.. if anyone out there has used there...

darker honey tends to lend more of a honey flavor. but if your pasteurizing(150F or so) then anything will lend sweetness. agave, brown sugar, more apple juice... to answer your question if you put 1 pound of honey in 2 gallons it should give you a gravity of 1.021(according to berewersfriend)...

lol. its looks fine then. that would have been helpful in the original post.( i clicked on un answered threads and did not see the sub forum) with that said i dont brew konbucha so it looks like your waiting for someone else to chime in. how does it taste /smell? can kombucha even be bad?

gag. are you brewing kombucha?

good luck getting any sort of response from these people, they only like to talk about hops in IPAs. i love midnight wheat, i like your recipe.Personally i would replace half that flaked barley with flaked oats but what you have is plenty acceptable. It would be for no good reason other then...

Yes the general consensus is "if it taste stale i wouldn't use it" but i cant seem to find any reports from the people that did use it. the taste is not off. it still taste better then 2 row. but its softish not nearly as crip as when its fresh. i only have 20 pounds left.

yes i have done it with great results just use the amount of sugar in the serving size to determine how much to add for bottling. it will probably be a bit more then you think. Also it took a bit longer for the crab to build up. i had waited 2 months for some bottles to even get a fizz. that was...

So i'm brewing tomorrow and i just weighed out my grains it seems my extra pale maris otter was not stored properly and its a bit chewy/stale.It's 20 pounds of a 38 pound recipe. Should i use it anyway? I'm fine with a lower efficiency as long as its not drastic.I would really rather just...

neither did I, but now abdays you can get anything barrel aged.maple syrup, vinegar, cold brew coffee...

makers mark is Bourbon not barrel aged vodka.

100% 2 row or maris otter. if you want to add stuff you can use a small amount of acid malt and or carafoam. I work at a brewery in the north east and that is what 90% of our recipes are.

Add blueberry juice forget the fruit.

lol could you imagine breweries using distilled water for there sani buckets... i dont think so. clean everything when your done using it. clean it again when you are ready to use it. pbw/ rinse/ sani. its as simple as that no guess work. buy a wort chiller at add it at 10 mins brewing...