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Rye, or rye malt? If you don't need it for conversion (either because it's unmalted or used in small quantity), just boil it well and add it to your mash. No milling required.

Sounds about right for a session beer.

Yes, please!

It's been a while since I've thought of this thread. Good to be reminded. I didn't oak mine any, and it came out great. I can imagine it could stand up to some light-medium oak character.

Don't put too much stock in those numbers. They're what you might expect out of a very average wort, but mainly they're just helpful to compare strains against one another, too see which might attenuate a little more or less. Wort composition makes a far bigger difference on attenuation than...

Just make a small amount of 1.040 wort, unhopped. And if the yeast is vile, you can always get another vial. ;)

The batch is for 15L total, if I read it correctly, so that's pushing 4 gallons. If we assume 3.5lbs sugar (1.5kg x 2.2 = 3.3lbs + raisins), that's 3.5lbs x 45ppg = 157.5 gravity points / 4 gallons = 1.039 predicted OG. Revvy, I'm glad you got us checking the math on this one. So, if that's...

You can use more extract instead of sugar, but that will make for a maltier beer with a high FG. That's either good or bad, depending what you want out of this recipe. You need to replace the sugar with something of the same level of extract to get the same OG (again, if that's what you...

Never heard of that yeast. Did you use any nutrient? There could be pH issues (though doubtful), nutrient issues, other issues going on. Raisins should take care of most nutrient needs, but all yeast are different. I'd let it ride, as revvy said. See where it is in a couple more days...

Is this a beer beer, as in malt makes the main source of fermentables, or is it a sugar & ginger kind of product? You'd need to go from 1.050 to 1.000 to get 6.5% ABV. Was that the OG of your last beer, too? If this is a sugar and ginger concoction, and you only get that kind of gravity drop...

No. No you're not. Can't someone lock this thread? It was kinda sad/funny at first, but now it's just sad.

Yes, of course you're correct. I wasn't thinking it through fully. Was just thinking if the pH was close to the finished beer, or lower, we could easily rule this out as a culprit. But, even that might not be true in all cases.

Dutched Cocoa, being washed with potassium carbonate (usually to around neutral pH, I think), is definitely a likely source of pH change in your case. I'd kinda be surprised if 8oz of cocoa raised your pH that much, but I'm no expert on these matters. Cocoa itself is fairly acidic (in the low...

Best answer on this thread. I was thinking about formulating a reply, but this one sums it all up already. The only extra detail I'd add is that it's sometimes helpful to be able to get a reasonably accurate ABV measurement. Yes, you can do that using a conversion from the refractometer...

In!

Especially since you know most of us are seeing this thread twice. Simultaneously. :D

I've broken exactly 1 light bulb and 0 hydrometers in my life. They can't be that fragile.

Good luck guys. You're going to need it. :fro:

Readin' ain't easy, folks.

Most of which are wine or ex-bourbon. :D Just bustin' yer balls, buddy. It's all good. :mug: