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search the forums for Late Extract Addition. there is debate as to whether the dissolved sugars or dissolved solids in the wort detract from the hop utilization, but it seems like everyone agrees that waiting until later in the boil (say the last 15 minutes) to add your extract will allow for...

it wasn't the beet or coloring additions that made it bad, because even the control group turned out weird. I cant quite describe what it is, but there's something about the beer that almost invokes a gag reflex. The flavor isn't horrible, the texture is pretty decent, but I almost want to say...

never mind, this stuff is hardly drinkable, rework the recipe and start something new. I can't describe what it is, but I could only drink a few sips at a time without being absolutely repelled. good luck fellas

Alright final verdict: pretty damn good, but overall, could've used a little more pronounced cocoa and body... -RV1: Best of the batch (because the rest were essentially this group w/ additives). Could stand to have a bit more body and a more pronounced chocolate flavor, and I could've bumped up...

in response more to jigidyjim than original poster: new theory suggests hop utilization is more about just general "dissolved solids," which doesn't necessarily relate to sugars (ie. dissolved proteins and lipids have some effect as well), but if you see sources like 'Radical Brewing' for items...

how's it taste? and what kind of flavor profile were you going for? the high sg could also be from stirred up dissolved solids in the fluid (hop solids, hot/cold break proteins that ended up getting transferred to the carboy, cocoa powder, etc), not necessarily extra sugar. when in doubt, let it sit

and what was the recipe? maybe a low-end "protein rest" was a good thing

Packaging notes: RV1: Combination of groups D & E w/ 1/2tsp vanilla extract RV1.5: Same as above, but added appx 1/2tsp red food coloring RV2: Bottle A w/ 1/4tsp vanilla RV3: Bottle B w/ 1/4tsp vanilla RV4: Bottle C w/ 1/4tsp vanilla so first tasting notes: tried the first bottle of the...

just now opening the bottles, first, the non-beet version, a delicious chocolate porter, still needs a week or two of conditioning, but had most of the flavor notes I was looking for. will report back on the beet versions.

Just finished a 6-er of Palo Santo, son of a vintner, don't recognize any vine-y flavors, lots of malt, lots of alcohol, lots of fuzzy memories, but I honestly didn't drink more than 1 at a time, and think it could benefit from a bit of a white wine like a Pinot Grigio, which would lighten the...

this is what you're looking for

normal paint probably wont stick, but there's a spray paint out there that's specifically made to stick to plastic (for painting patio furniture, etc).

So... I happen to be a merchant mariner, ie. sailor, and though we're not allowed to have alcoholic beverages aboard a vessel in an official capacity, I'm just curious if anyone living on a boat has tried to ferment beer in a shipboard environment, ie. a constantly agitated fermentation. If...

Gypsy Head Ginger Recipe Overview Wort Volume Before Boil: 4.00 US gals Wort Volume After Boil: 3.50 US gals Volume Transferred: 3.50 US gals Water Added To Fermenter: 1.50 US gals Volume At Pitching: 5.00 US gals Volume Of Finished Beer: 5.00 US gals Expected Pre-Boil Gravity: 1.000...

oh no! definitely a layer of mold on top of the "fermenting" beet juice/dye mix. it's definitely mold, greenish-gray and crusty, like you'd find on top of something you... left sitting for 2 weeks. The container was too small/oddly shaped to really try to get the liquid out from under the mold...

so you just made Anti-Bud, nice

made a small beer with some leftover grains and added roughly 1.5 tbsp to the 1gl boil, and that was way too much. it tasted spot on delicious, but you'd have to take your sips about 5 minutes apart to let your tongue and throat cool down. it's aged about a month and a half now and is getting...

vodka soak?

did you add cocoa powder? most brew programs dont take into account that even though it's not fermentable, it's another dissolved solid, and it'll up your SG

did the same thing with a Pliny the Elder clone a few weeks ago, and realized my mistake as I was about to pass out in bed. This week tasted as I was racking to secondary, definitely the best beer I've made so far, much better than the APA I racked at the same time which was brewed as it was...