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It didn’t seem right to me but I followed the instructions for the kit from northern brewer. 1/2 cup of DME boiled in 650 ml of water. I guess I have a lot to learn from.

I wasn’t aware of that. I think the next one will be from a recipe we know will work until we learn a little more. Thank you!

Here’s the recipe: Fermentables- 8 lbs rahr 2 row 2 lbs caramel 10 2 lbs caramel 60 1 lbs roasted barley .8 lbs chocolate 350 Adjuncts- .7 lbs flaked Barley .5 lbs flaked oats 9 oz lactose (5 minute boil) 19.5 oz pb2 (5 minute boil) Hops- .75 oz Northern Brewer (60 minute boil) 1 oz Kent...

I was a little concerned about the starter. It said to boil 650 ml of water with the DME. After a slow roll boil for 15 minutes I got 450 ml, so the starter looked small. Initially it took off and looked good over night. I then transported it to where we were brewing and chilled it in the fridge...

That answers some questions, thank you! And you’re right, we were a little excited and jumped in the deep end. Our next beer will be simpler and a recipe we know works. However I will still post our recipe when I get home.

Very informative, thank you! I hadn’t considered the beer sitting on cold tile. I’ll make sure we get it off the ground as soon as possible.

I understand the lactose won’t ferment but based off my preboil gravity I think we had a pretty good efficiency so there should be plenty of fermentables. I don’t have the recipe with me so when I have access to it I’ll post it.

It’s in an unused foyer. Sounds strange but it was the warmest place. The lights are never turned on there and it’s in a bucket so it receives less light than a carboy would. And we have a stand-alone thermometer sitting on the lid of the bucket. Even now with the S-04 there’s no airlock...

We first pitched with White Labs 005 British Ale with a 1000 ml starter. I think a major issue was we were hovering right around 65 degrees and that strain is 65-70 degrees. We’re still at 65-66. And we used a hydrometer. The recipe included 9 ounces of lactose so I realize I won’t have a low FG...

So we took another gravity reading. OG was 1.069 and after 8 days in the primary we were only at 1.043. I repitched with a packet of S-04.

We won’t be able to measure until Tuesday so I’ll let you guys know what it is. Thanks

It’s possible but I believe a lot of that was from shaking the bucket initially to try to aerate.

BIAB and it’s been 6 days. Sorry, should’ve lead with that

My friends and I just brewed a Chocolate Peanut Butter Milkshake Porter and we felt like everything went really well. Our OG was 1.069 and we pitched with a 1 liter yeast starter of WLP005 British Ale. We haven't had a very active fermentation and we just popped the lid today and found this:This...

While it tastes like there is, there actually isn't. It has a really nice and clean hazy look and all the yeast hop debris are at the bottom of the bottle and stays there while I pour. It just tastes like I'm eating a hop pellet. I love the flavor of hops but this is just harsh. And my OG was...

My friends and I brewed our first NEIPA with our own recipe (nothing far off from any other). We ran into quite a few issues and most of which we have an idea on how to correct other than the fact that it tastes like an actual hop, not just hop flavored. We did the BIAB method with flaked oats...