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I went to the local British pub a few weeks ago; had a positively undrinkable Hefewizen, Band-Aids was exactly the flavor! So anyway FWIW I feel your pain. Your sanitation sounds top notch. Try the campden tabs; also try a different location for fermenting. You have been pitching different...

Also is this a full mash, partial, or all extract?

Which kind of crystal did you use (want lovibond?)? Also some dextrin type grains might give you some more body (cara-pils/carafoam). Flaked oats will also give body, along with some other characteristics that are often, but not always desirable. Dark and Amber extract will help a little, but...

The motivation for boiling sugar for bottling is to convert disaccharides to mono saccharides. From a standpoint of chemistry, dextrose being a monosaccharide, doesn't need to be boiled for yeast to easily and cleanly digest it. However in the interest of having everything sterile and getting...

Yup, you've got a wort full of nice fresh delicious (expensive!) yeast food now. You could give it a day or two and see if they made it though all the same. If Canuk's calculations are right you would be right on the edge of killing them outright, but even if they lived they are suck as heck...

What Revvy said (he seems to say good things). Next time just sterilize your poking utensil ans you won't have to worry about dropping it in there. But definitely don't fish it out even so.

This ^^^ But if it hasn't cleared up any, and the SG is still dropping, let it go even longer.

Wowzers those kits are expensive! I've only brewed from recipes, never realized how much they hit you for on a kit. I've got a (as yet untested) Wit that should run >$20

Would a post-aeration reading be more accurate?

Also, 6-row has superior conversion power correct?

I understand to get a good extraction you need a certain proportion of pale grain to specialty as dark grains don't contain enough enzyme to convert all the starch. So, for good efficiency how much pale grain is needed per pound of dark specialty grains for a good conversion? I've done a...

I was afraid of exactly that, I feel like this thing might come out tasting like road tar. I think I'll take you advice and put in a pound of crystal. As to the yeast, no it isn't a stout yeast. I'm aiming to put some fruity notes into this with a Belgian, as well as hit my ABV mark...

100L one way or the other shouldn't hinder your final color, you'll end up with a real pretty brown no matter what.

A Steam/Common beer is a fine choice. Thats what I have going in my 60*F basement right now. Its on the bare concrete floor on an exterior wall so it is likely a little colder than that even. I recommend something with Saaz in it if you go that direction, MHO of course :)

Brew something fast your first go around. Your going to make some mistakes, you'll be gnawing the necks off of your bottles in anticipation of trying your creation, and chances are you'll have half a dozen more brews on deck to get brewing. So for all of the above reasons, having a quick turn...

It is within the imagination to presume a black roasted barley could hit 600L and an english roasted barley could be down around 500L. These things aren't exact and swapping one out for the other shouldn't hurt anything, particularly if you are using them in a small quantity, which I imagine...

I think I'll meet you in the middle and bring it up to mid 60's IBU by giving the hops a 90min boil and adding 1oz of Bullion for 10 min. Sounds like a really interesting hop, currant flavor/aroma, makes my mouth water. I'm trying to keep this on the sweeter/fruitier side to make it a little...

Thanks guys, I intend to brew an Imperial Stout in a couple of months and if all goes well it'll be big and fast. Just needed to know if I should save a few pennies for a carboy or to just go ahead with a bucket. Sounds like I'll do the ladder.

IMHO, consider splitting one of the late additions or the dry hop half and half with the Columbus and a different hop for complexity. Columbus will definitely get you the bitterness and there is nothing wrong with highlighting one hop either. But I've had some very one note IPAs in the past too.

Black Tsar Russian Imperial Stout Type: Partial Mash Batch Size (fermenter): 5.00 gal Ingredients MASH: 8.0 oz Black (Patent) Malt (500.0 SRM) 8.0 oz Cara-Pils/Dextrine (2.0 SRM) 8.0 oz Chocolate Malt (350.0 SRM) 8.0 oz Oats, Malted (1.0 SRM) 8.0 oz Roasted Barley...