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I hit 22.5 brix (1.095og) myself last week with 15lbs of Belgian Pislner Two Row, 2lbs of German Munich malt and 2lbs of candy sugar for a 75% efficiency (not bad if you consider the amount of grain and extracting about 6 gallons). and some WLP500 from a previous batch... smelling pretty good...

I couldn't really recommend it, why mess with something thats perfect? PS I'm making an all grain batch right now! :):ban:

Thanks for the comments and i'm glade it worked out for you!

Hello, I'm the originator of this post and converted it to LME. This is not directed at you Grasslands, but is a response to some of your comments and what you have read so far from others. Don't listen to the whole adding sugar after the malt fermented! Adding the sugar, candi sugar, beet...

You want a 1.040 gravity for the starter

You can always use normal sugar, try to look for surgar that was made from beets. - figure out your efficiency before you add the surgar. - I would go with a 2 to 1 ratio, two cups of water and one cup of DME with nutrients. Do a 15min boil on the DME, cool it down, then put in a container...

Good luck, keep us updated!

Good luck, and don't worry. This is a simple beer to make.

Nice, how big was your batch? and what did your OG come out to?

It's good, not for the average beer drinker though! It's bottled and has been aging. The beer most definitely got smoother, I drank one the otherday.

This came out as a winner... It's one of my best beers ever, i'm really reluctant to share it! lol

Everyone is different. I would say do 12 to 14 days on the primary, then another 14 on a secondary. then age and bottle when you feel comfortable.

It's normal for them to ferment out really fast then calm down... get a gravity reading to really know where your sitting right now.

You should be okay with that low of a OG... How come you came out that low? You really need to research what your doing to get the proper OG. This is where a refractometer comes into play. because you can take a reading while boiling and you know if your done or need to keep boiling...

Your exactly right about sugar being fermenting first and yeast losing it's punch later. But to achieve a slightly more malty beer, adding the sugar during the boil achieves this by having the sugar ferment first. I guess where i'm going with this is, the whole reason to adding sugar the way I...

I have a different theory on that, i added the sugar with the boil. So the sugar would ferment first, then the malt. Leaving the beer sightly maltier. Trust me, if you do a yeast starter, then you will have ZERO problems with this fermenting out! The yeast ferments in almost a violent way. I...

Yeah, thats the holy grail right there! I just converted it to extract.

Yes I do... It's 12.8lbs Pilsner 1.6lbs Munich Malt (2row) 1.6lbsCandy sugar 1.8oz hallertauer mittelfruh .4oz styrian goldings .8 chzech saaz same yeast adjust the grain bill to your efficiency and such...

It lagered for 3 and half weeks (@40f) then I did a 4 day d-rest (73f temp), the smell was noticeable around then. It's been on the secondary for about a month now and the smell has started reside from the beer. Also, I only hit a 65% efficiency, I had to boil it down to 4.5 gallons. I...

Anyone updates on this? I made a batch of this and it came out pretty rough, it's still aging. Originally had a Brussels sprout type of smell after coming out of the fridge for a 1 month lager. It's been aging for another month now in a carboy and the smell seems to have died down... Any...