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So I have a crazy idea to run by anyone who cares to comment (I have way too much time on my hands:)) My process today is to use CO2 to push beer into sanitized kegs that have not been purged, minimizing oxidation from splashing, chance of infection, and saving my back from lifting the full...

Yes. Fermentable points that make it into the fermenter do not boil away and points contribution of DME and LME are well known by weight. Furthermore they are added directly to the kettle so all the points make it into kettle; they are only lost when left behind when making transfers to other...

You made an Ordinary Bitter. It will be a little light on the flavor, but definitely drinkable. You can also enjoy a lot more in one sitting. That being said, if you add additional DME, the yeast will certainly consume it providing more flavor and alcohol. Bottom line it is up to you if the...

This is very important. Oxygen is the enemy of beer. In my opinion (which isn't worth a lot;)), unless you have a way of preventing suck back (such as using a balloon filled with CO2), it is better to cold crash and lager in the keg or bottle. BTW, I have zero data to support this assertion...

OG deficit 14 points 5.5 gals * 14 points = 77 total points needed 44 point per pound of DME Means you need 77/44 pounds of DME = 1.75 Looks good.

Agree. Did some math - assuming you used 2/3 the quantity of DME and you accurately measured 2.75 gallons of wort at room temperature in the kettle post boil... 2.25LBs DME x 44 x 2/3 = 66pts .125 LBs Dextrose x 42 = 5 pts .5LBs Crystal Malt (steeped) x 13ppg = 7 pts .125 LBs Honey Malt x...

~3 cups per pound is very commonly posted as the volume of 1 pound of DME. As mentioned previously, this is very likely the reason why you missed your OG. In addition to measuring your ingredients by weight rather than volume, a way to ensure you hit your target OG is to measure your preboil...

I think of Munich malt as being at the lower end of the kilned malt scale that includes the Amber, Victory, Biscuit, and Melanoidin malts. Many of these are similar except that they are trademarked brand names. As the lovibond increases, so does the intensity of the melanoidin flavors as well...

Many of the great beers of the world are made with very simple recipes - so stay true to what you like. Here is a link to Breiss' descriptions about their crystal malts - Briess Roasted Caramel(Crystal) Malts The 120 will provide, "Pronounced caramel, burnt sugar, raisiny, prunes" flavors. If...

Although I don't do partial mashes, my home grown excel program can easily handle. Just need to set the percentages of the fermentables and it will tell you the pounds of grains to mash and the the extract to add to the kettle based on your expected efficiencies. All the gravities and volumes...

First, like has been previously mentioned - the differential should be set to +1 and -1 not 66 and 68. Also, the 1 degree differentials will only work well if the temp probe is attached to your fermenter and insulated. This will ensure that the fermenting beer stays within the range rather...

What fermentation temp, what was the OG, what yeast? A couple initial comments: It is probably done, a bubble every 5 mins is probably due to C02 off gassing. Take a hydrometer reading and confirm 3 days later. Four weeks is a long time, but if you are fermenting at a very low temp for the...

Conditioning refers to how the beer is carbonated. It can be conditioned in the bottle as you did. Beer can also be conditioned in a keg using sugar similar to bottle conditioning or through forced carbonation. Bottle conditioning is usually done at 65-72 F and typically takes 2-3 weeks. If...

Can't tell from this as the FG could be between 1.010 - 1.019 which is a huge difference for beer. Also, OG impacts FG so without knowing OG, attenuation cannot be determined. Can you provide more exact readings for both? Possibly as some of the yeast may still be in suspension. It is...

Great, thanks for clarifying.

So does this mean you will end up with 5 gal + 10.4 fluid oz of wort that is 6.4 gravity points higher or something less to account for the additional liquid? I tested candi-syrup and found that water and the syrup are 100% additive. In other words, if you have 1 gallon of distilled water and...

This is exactly the math built into my excel program to address whether syrups and sugars are added to kettle or the fermenter. Once you know the percentages of grains and fermentables in your recipe, it accounts for the volume changes and point losses throughout your process and automatically...

Those percentages look good. You may want to lower your mash temp to 148-149 for 90 mins to increase the fermentability of the wort. The Trappist ales tend to finish fairly low despite their high starting gravities. Also, to ensure the candi-syrup is sterile, you may want to just add it to...

I am no expert at making Belgian beers (although I have read a lot) and do not have the experience on how high gravity beers will attenuate if the sugars are added to the boil rather than to the fermenter after fermentation starts to slow. There are others on this forum that are experts on high...

My homegrown excel program will provide all the gravity calcs for preboil, post boil, and fermenter and will account for changes in gravity due to the volume added by the syrups if you add them to the boil or fermenter. I ran into these calculation challenges when doing my first Belgian and...