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Who among us really NEVER did this with one of our first brews :)

I'm definitely going to try this one for some GF family members. I'm going to try it with Belgian Abbey II, with all that sugar is screams Tripel to me. Fish joke.

Assuming some loss to trub and so on, your looking at about 2.5 volumes of CO2, pretty average for a light ale not of Belgian origins. Given your low FG and assuming it wasn't still falling, don't see any reason for them to go blowing up on you. Even so you have a healthy buffer before they...

Nice snowy white, just slightly fuzzy mold on food products is often penicillium. I'm no expert though, I don't even know if it can make floating colonies.

I had a batch of beer with a lot of Saaz in it that had an unbearably bitter finish that bit at the back of your throat while it was in the primary post fermentation. It mellowed to almost nothing (it actually ended up not being bitter enough!) after a few weeks of conditioning.

Belgian Tripel? Anything that finishes out really dry.

How's the hop character, any oak from the Pacific Gem? It strikes me as something that would have low IBUs from from the boils OG provided the extract didn't go in late or anything.

It'll be interesting to see what it does! Probably have to make a starter and massively overpitch to get the starter cooking. If nothing else you've just picked up the cheapest yeast nutrient your likely to ever get your hands on!

Just empty and sanitize a milk jug or 2 liter of soda and you are in business to make a starter. Boil a liter of wort at 1.030 gravity cool it and put it in your sanitized bottle, pitch your yeast and leave it out on the counter for a day or two with the cap loosely screwed on. Put it in the...

I also throw my hat in for S-23 for steam beer

Shouldn't effect it much. You'll have a higher OG and stronger flavor with a little higher ABV in the end, but wouldn't call any of those a bad thing. It'll make beer. And buy yourself a new tap at the LHBS for next time, no reason that should be leaking. Didn't miss a washer in there...

As theonetrueruss said. It is all about the osmotic pressure. It can get high enough that all the water in your poor yeast cells with get sucked out and they will shrivel up and die just like if you put them in salt water (literally, it is exactly the same process). It looks like your brew...

*looks at all the deleted posts* Wow someone had fun in here! Galvanic reactions can happen quickly, and indeed would if the aluminum were not heavily oxidized. Luckily, we live in an oxygen rich environment so you have a nice coating of AlO all over your aluminum pot which won't react with...

And high test, he's got 13lbs of LME AND a partial mash. Some kind of Wit/IPA hybrid that get you off you rocker in a hurry. I like the way you think either way.

I don't normally make GF brew. Just a special request and I can't say I'm happy with the result. If someone handed me a bottle of it i would say it is a fairly blah cider. Drinkable, but not interesting. I think I'm going to scrape a vanilla bean in with the bottling sugar too. I made my...

I think you'll hit right about the ABV numbers you want. If you aren't happy with that though, I would still leave it alone personally. Taste the wort at bottling and if it doesn't have the body and sweetness you want adjust with a little maltodextrin in with your priming sugar...

Since malto dextrine is only about 5% frementable, as long as it is sterile it should be abe to go in just about anytime.

I've got a Gluten Free brew that has fermented out pretty blah. I'm wondering if anyone has ever primed with Candi Sugar, and what kind of results you had. Just looking to add a little splash of richness or complexity here, suggestions gladly accepted.

Probably remnants of hop pellets that you see floating. Looks pretty gnarly, nothing is wrong.

Most Irish Reds have a small addition of black grains, usually roasted barley, sometimes chocolate or black patent. You might get close to the color you want with the 60L crystal, but it might not scream Irish Red. It is all in what YOU want to brew of course. Your recipe ought to make damn...