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I'm not familiar with Fat Tire recipes, but my guess is that everything is ok, especially if you had an OG in the area of 1.055-1.058. Besides, even if there were any unfermented sugars left after you racked it, the remaining yeast should take care of them during secondary. If your OG is...

Yeah, my extract-based sweet stout had 3/4 lbs. of lactose sugar in it. Key ingredient right there. captaineriv

You bring up a good point about all the specialty grains. Like I said, the extract brew I made turned out great with the cheaper, domestic LME. I was already leaning toward Optic moreso than the MO, but I'll probably give the domestic 2-row a shot based on what you said. Thanks for the...

As many of you who read the new posts might have noticed, I'm preparing for my first AG batch in just a couple of weeks, and I wanted some input on a recipe I had in mind. One of my favorite past brews was an extract-based sweet stout that turned out better than Mackeson IMHO. The extract I...

Thanks a lot! I've done a partial-mash before with only about 3 lbs. of base malt, and I just used a strainer and strainer-bag over a bucket for the recirculating/sparging process since it was such a small amount. But this will be my first attempt at AG probably coming up around the new year...

I'm still not sure. Let me describe the process I was planning to use and you can let me know if I'm overly complicating it. I was going to do a single-step infusion mash by heating water in a 20 qt pot on the stove to around 168ish. Then I was going to add the grain and hold at around 155...

I read the information at http://www.allaboutbeer.com/homebrew/water.html and it answered pretty much all of my questions, but I am still confused with one thing. Near the bottom of the page, it says: "Multiply your grain weight by the ratio of water with which you will mash. In this case...

I never thought about the fact that the grains would absorb the water. Makes a lot of sense though. Thanks guys. captaineriv

I'm still trying to understand how to effectively sparge and what's required to get the most out of it. Say if I follow some general guidelines and use a total of 10 lbs. of grain (about 2 lbs. of which will probably be specialty grains) and about 1.3 quarts of water for every lb. of grain in...

Well, here's the answer for everyone. I called Rogue (this is the kind of thing I do on my days off) and the guy said that although some of the Dead Guy that they have on draft locally can be higher, the beer that they bottle and sell throughout the country is 5.9% ABV. It seems that all the...

I considered El Pistolero's posibility because I think I saw something else about Texas laws on this forum a while back. Might have even been you talking about it. But the reason I'm doubting that this is the case in SC is because when I was asking the guy at the beer store about barley wines...

Here's just a question to satisfy my curiosity. I live in South Carolina and our beer law says: "The word "beer" shall mean all beers, ales, porter and other similar malt or fermented beverages containing not more than five per cent of alcohol by weight" I'd like to relate this to Rogue Dead...

Nevermind, you must be referring to the "5.2 Mash Stabilizer" here: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=4836 If it works as well as you say, sounds like the thing for me. captaineriv

david_42, tell me more about this "pH buffer" you speak of. Is that some sort of chemical? If so, how would you go about obtaining it? captaineriv

Yeah, with my water situation, I'm sure I could brew anything gold, amber or brown just fine w/no adjustments, but with the softness of my water, I'm just afraid that all the really dark malts that go into a stout will lower my mash pH out of the effective range altogether. As far as a specific...

Actually, that information wasn't published in my online water quality report either. I had to call them to find it out. They said they only published the "regulated compounds," like toxins, I guess. I think I have relatively soft water. So it might not be the best for brewing stout with no...

I've never done an AG batch and I was looking at some info on water treatment in Palmer's book. I got a water report from my water treatment plant with the different levels of Calcium, Magnesium, Alkalinity, etc. to estimate my mash pH using the "nomograph" shown here...

That's good to know. This is my first time using One Step. Before, I always used C-Brite and never had any problems. I just never noticed any residue inside my carboy either. But if anything, whatever's in One Step (I believe a Hydrogen Peroxide-like compound) would probably be preferable to...

Found this online. Guess it makes me feel a little better. It just looks disconcerting with powered crud on the inside of the carboy with beer in it: "How can a no-rinse cleanser like One Step not affect beer flavor? There is a very low level of solid material in a One Step solution (1...

Well, I just noticed something slightly disturbing in the inside of my carboy. Before I racked my stout into the carboy that I use as my secondary, I sanitized it with One Step. It says that it is no rinse, but there was still quite a bit of that powered crud inside so I rinsed it out anyway...