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Just an update: It's been 5 days since I added a packet of yeast to try and ferment out the rest of the sugars. The gravity I took this morning read 1.022, so it didn't budge much, if at all (I could be off by a point or so). I still don't want to bottle yet so I decided to (1) taste the sample...

I believe I did a 45 minute boil (whatever it took to get to the right IBUs). If I have say a 3.3 lb container of LME, I'll put maybe 1 pound in the kettle after steeping specialty grains. The rest goes in when I kill the heat. This has an extra benefit of helping cool the wort. In this case I...

To add to the list of extract experiences that are absolutely positive, last night I drank the first bottle of the Slam Dunkelweiss (recipe from the Homebrewer's Recipe Guide) that I bottled on December 12th. Fantastic beer! Dark in appearance, light-medium bodied, roasted, smoky clove flavor...

You know, I didn't even think about the fact that the priming sugar would boost the reading. However, it was only 2.7 ounces, not even a quarter pound in a 5.5 gall batch, so I doubt it accounted for an 11 point difference. I took a sample this morning and it was down to 1.023. The mint flavor...

Have you tried only adding most of the extract to your kettle at the end of the boil?

At the end of November I brewed this Mint Chocolate Chip Stout: Mint Chocolate Chip Stout Recipe Kit It includes a drab of mint chocolate chip flavoring which the brewer adds to the bottling bucket. Long story short, I finally set aside time to bottle it today after about 4 weeks, and didn't...

Sure, what's your question? Batch size is the total you plan to ferment. Boil size is the amount in your kettle prior to boiling. As for the calculated lines in red, I think the program is telling you what to top up to it you want to bottle your total batch size (accounting for trub and...

I've used the Voss Kveik from Lallemand (dry yeast). Made a Mirror Pond Pale Ale with it that turned out pretty good. Harvested it and made a cream ale, own recipe, and also liked it. It seemed appropriate for both styles, though I think I'd personally dial back the hops in my cream ale. Then I...

Brewtarget! I love it. Open source, easy to use and pretty accurate. Let me know if you choose to download it and have any questions. http://www.brewtarget.org

Came up with a dry stout recipe and would like some feedback on the grain bill and IBUs. Dry Stout - Basic with Wheat - Dry Stout (13A) ================================================================================ Batch Size 2.906 gal Boil Size 2.500 gal Boil Time...

I believe I used Nottingham in the past and liked it. I bet K-97 would work also.

I've seen this other thread also. I was actually hoping it was more of the Southern English style, though the OG is clearly out of the BJCP guidelines for it. As you said, it'll be great...hopefully. I went with 4th generation harvested Voss Kveik yeast because it's still a little warm in my...

Agreed. I can attest from brewing it a few days ago, it's a nice dark brown, but not American brown, which are often almost black.

Thanks. Yeah, I ended up going with around 24 IBUs, so we'll see how it goes. I got a beautiful mash out of this one, and it's a very nice brown colored brew.

So I'm planning to brew Charlie Papazian's Monkey's Paw Brown Ale today, but I've been a little unsure of the amount of hops. The OG is expected to be about 1.048, with a final gravity of around 1.012, and the IBUs listed is 41. When I plug that into BrewTarget, that looks way overhopped...

I guess I misunderstand how it all works, but doesn't that constantly send gas in and waste it? Or does the pressure create a barrier that prevents say, a 16g CO2 bulb from draining so quickly?

When you say you put on serving pressure CO2, are you turning off your regulator until it's time to pour, or keeping it on indefinitely?

If you end up using it, please keep us posted and let us know the recipe.

Lallemand Voss Kveik is worth a shot. Made a good cream ale with it. Without lagering, you're using an ale yeast for a traditionally lagered beer anyway, so it's not going to be the same, but with good ingredients and the usual expectations of proper sanitation, I think you'll make a tasty amber...

That's kind of what I was thinking. I appreciate the response!