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Thank you all for the very valuable input. Im going to get my tap water tested and relax ;)

Does this recipe benefit from a cold crash at all?

Well, just got results from a local/state competition. No metals, however I got 41 on my score sheet for an oatmeal stout. The reason I bring this up is that beer too was made in the same style as I described above. I guess its time to take more copious notes and continue to refine my methods...

So I tapped off 3 batches last night with friends. A robust porter, blonde ale and a black cherry stout. All grain, I used "brewing water" and inputed a very close to the mark water report from my area, only substituting ca and alkaline ppm from my fish tank test kit. I only have the cheap ph...

Hey Reno my man, got any water specs for your area? Mine is rather hard, and I what to figure out how much R.O. water ill need to cut with. Thanks!

This is an easy one, what is the best ale base for a pumpkin ale? I want to crank one out for thanksgiving. Thanks all!

I have entered a few local contest recently and not gotten even close to a metal. Now this is not my issue at all, im sure ill lose many more. Most of the time however I kind of figure what the problem "may" be, but this time I put a stout in and had no flaw in mind at all. It was an oatmeal...

I have found for nose and balance canned seems to work best for me. The biggest mistake I've seen most brewers make is that they use regular old giant pumpkins. If you want to use real pumpkin use "pie pumpkin" tiny little things that are sweeter and easier to process. The canned is ready to go...

You will want a water with a medium level off hardness, roughly an alkalinity of less than 65 ppm. I personally have to cut my tap water by 80% with R.O.O water to mellow out the chalky consistence of the hops on the back side. My out of the tap alkalinity is 210 ppm. Local spring water should...

I recently used a yeast that was off the normal I use for stouts. I had the same thing go on, those nutty yeast are getting busy. Stick with your target fg and bottle a way. My stout turned out great.

Hey my man, just racked this over into the secondary, tell me what was your FG? Just want to see how close I got it. I hit your O.G. dead on, just not sure the FG im shooting for. Thanks!!

Curse you auto correct! !! :)

Sorry sasion

Well, having been a hurried bottling guy myself, if your happy with your cold crash and at the end of it your drop out isn't too great, keg and bottle without priming. There should be enough fermentation sugars for carb-ing your bottles and keg. Here's the thing, if you didn't have a long...

One note, remember that bud is 80% rice sugars, 20% malts, and they ferment with lager yeast on a huge bed of oak chips at lager temps. Just check around on the forums for a good extract bud clone and that should zero you in a bit more, if that's the taste you are going for.

Yea, the fundamental question is are you all grain or extract or partial mash brewing ?

Good info all, that picture is exactly what was on top of my sweet stout. I won't sweat it then, mine setup in 3 days after pitch.

Same thing happened to me. My local brew shop was out of wyeast 1084 so I dug around and found a London ale yeast that was good enough for my sweet stout. Great activity after pitch, by day 4, my average primary for this recipe this thick, foamy statue of bubbles just sat there, like some one...

Final note, I would (personally ) only do my fruit additions on a secondary racking. Fresh sugars and all that grub gone, yeast get going again real fast.

The FG of 1.10 is really low for 3lbs of blue berries. Without blanching I find the goodies stay locked inside the skin of the fruit, well eventually the skin breaks down, however you don't want to wait that long its not a lager..... hmmmm I have an idea.