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1) Don't add more yeast. 2) If you want to "fix" your OG, add 0.5lbs sugar. You can add straight to the fermenter. Otherwise just enjoy your lower sessionable beer. You likely will not be able to even taste the slight difference in ABV anyways. 3) Color is really hard to discern when...

I would also like to learn more about dry hop times vs. taste and longevity. From what I have read, dry hop duration doesn't matter much after about 48hrs... the only issue MIGHT be the dry hop aroma supposedly fades faster for shorter dry hop times.

29 points off is huge... so to ask the obvious question, this is post-boil OG we are talking about right?? If you measured pre-boil then you will be way off. Now assuming the measurement is correct, and done at the correct time, then I'm sure you know that many Belgians benefit from a "drier"...

You don't really need a thermometer.. of course it's better to use one but if it's comfortable to touch then it's probably not going to kill your yeast. And if the yeast don't die when you pitch then they will probably do a fine job so long as you keep the fermenter in acceptable temperature...

I dry hop constantly. In the primary and sometimes in the keg. To ridiculous amounts, a half pound or more sometimes. Never had oxidation and I keep my beers for many months. My latest dry hopped IPA I intend to keep for years, but no data yet on how well it ages. So in my opinion yes it is yet...

Some extract kits you need to add top off water after the boil. So maybe it wasn't fully mixed... if you followed the instructions I'd say it's actually impossible to get 1.12 off a recipe designed for 1.057.

Ok group 2, the stout is kegged and carbed after 4 months in my 5gal barrel and nearly 6 months since brew day. It's tasting great, lots of sweet chocolate and vanilla tones with a balanced bitterness and a thick mouthfeel. At 11%abv it's a definite winter warmer. I'm a bit nervous to add the...

Yes I did see that, thanks

With a starter I've done double ipas in days, my last ipa was grain to glass in 6 days, this particular beer was already at 18% after 10 days, I do appreciate the input but I wasn't asking whether or not my beer is done, I was asking about autolysis in such a high abv beer.

OK by "done" I meant I'm done adding sugar additions. With this beer you keep it close to target FG throughout sugar additions, to ensure you aren't adding more sugar than the yeast can handle. I'm close to my target FG but would like to give it as much time as I can - just not sure how long to...

Just finished fermenting. Sugar was added every day until yesterday. I think I brewed it May 28...

Just brewed a 18-20% abv beer. WLP 099. Anyone have experience with autolysis? Normally I let my beers sit on the yeast for a while, do I need to move this asap? Or can I let it sit for at least a few days...

Oh, I don't brew many lagers.. figured most people pitch low, in the 50s.

Is that your homebrew? Nice clarity. Hazy's awesome and standard IPAs are rad too! Equal opportunity lover of all IPAs here.

Awesome thread! Congrats on the successful beer!!

I think Stone's Delicious IPA uses a lot of El Dorado. Pretty good flavor if you ask me.

Pitched my just-brewed Oktoberfest lager into yeast cake at 75-80F. Crashed cooled asap to 50F. Fermented mostly low 50s and diacetyl rest in mid 60s on day 6. Haven't tried it yet, will report back if it's good or not. Oh yeah, I hop bursted noble Perle and Saaz hops at 4 min. I think it will...

Worst beer was I think my 3rd batch, I had stared brewing by diving full in to all grain and it worked great for the first two batches. By the 3rd batch I was getting cocky and figured I like Lucky Charms, and I like beer, so why not make a Lucky Charms saison!!! It tasted about as terrible as...

I love the variety here. Mine is also a little different, I think. I watched every youtube video and read every thread I could find about building one of these because I had 0 woodworking experience. But it seems that most of the videos I watched showed people throwing a solid block of wood on...

Cool thanks for the info everyone.. I just did a hazy IPA with nothing but mash hops (not sure if they really do much but they sure smelled great), flameout hops, and dry hops. Overall I think I used about 19oz of hops including the dry hops... 8.5oz dry hop is where I stopped although I was...