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Yes exactly, but with more alcohol. This is what I want. I don't want a more attenuated beer necessarily (though like i said, going down to 1.02 would be fine). DME doesn't ferment completely you say? So I'd have to do like a combination of more yeast AND more fermentables? Hmm. This...

But I don't want a dry stout. If it went down to 1.02 i wouldn't be upset but not much lower. I'm pretty sure that just adding more sugar will awaken the yeast cause they have more food, they'll eat, make more alcohol and co2, then just go back to sleep and the FG will stay at 1.026. It was...

I brewed a KBS clone a month back or so and it's been sitting around at an FG of 1.026 with an OG of 1.073. I would LIKE to boost the alcohol content to make it more true to what I tried to make. KBS was like 11% this year but I doubt it's wise to get it up that high. I'd be thrilled if I could...

I did an all grain batch of a big oatmeal stout and while I was collecting wort I took a hydrometer reading after I had about a gallon or 2 of wort in my kettle. The reading was 1.072 and the temp of the wort was 140 deg. F (which corrects to 1.092 i think). I took ANOTHER reading of the same...

I live in South Norwalk, but im not around this weekend. are you new to brewing?

I brewed a Belgian Wit with something like 6 lbs of wheat and 5 lbs of pilsner and used a teaspoon of irish moss in the boil and the thing is still really hazy/cloudy 3 weeks in the bottle. I had your same worry but really all it seemed to do was get rid of stuff i didn't want in the beer (trub)...

Great, thanks!

Just pour some coffee into the glass, don't bother with putting it in the bottle. Last night I opened some of the Founder's Breakfast Stout clones I made and put 2 capfulls of whiskey into the glass. It kind of tasted like KBS! I think doing this with coffee would give you similar results.

Hi, I want to brew a very hoppy (10 oz or so of hops) 6% IPA tomorrow and I need some advice on yeast. I have a slurry of some 1056 that I bought in December of 2012, used for an IPA of about 6%, washed the yeast and then brewed a 7% coffee stout with it, then washed it AGAIN and now this is...

I pitched some 3711 into a 1.064 OG (or around there) Saison Sunday night and it was fermenting after 12 hours. Last night, i dipped a thermometer into it and it was 78 degrees, seemed pretty perfect. I had a heating pad on it all day set to low in my otherwise kinda cold room (60 deg). Welllll...

I'm in Norwalk, started brewing 3 months ago. Norwalk needs a brewery. I will work for free there.

This site is so helpful it's insane. Thank you VERY MUCH everyone!! I studied political science, I'm very bad at math. I once bought a $150 couch with 2 of my friends, splitting the cost 3 ways. We're carrying the couch out and I go, "so what is this gonna be, like $47 each or something like...

That sounds pretty legit, how'd you come up with it though? I'm FAIRLY positive of the volume of post-boil wort, it had to have been been very close to 4 gallons cause with exactly 1 gallon of water added it's about 5 gallons total I really need to draw out measurements on my carboy and...

it's too late for measurements, i already have a very strong fermentation going, even if i got a hydrometer tomorrow - which im not going to do cause it's too far a drive to the lhbs - i still wouldn't get an OG but a SG i need an estimate! I can't be the first person to do this and I know...

I brewed a saison and due to miscalculation with sparging and boiling, I ended up with a little more than 4 gallons of wort instead of the anticipated 5 gallons. The weird thing was when I took a gravity reading with the last bit of wort left in my kettle that I didn't transfer to the carboy, it...

honestly, as one new brewer to another, i would advise against trying to brew a beer with such high gravity, here's why. are you doing all-grain or not? 1) equipment. it's difficult to mash such a large amount of grain, even if you have a 10 gallon cooler mash tun. it's just a lot of water and...

Hi, I have a Founder's Breakfast stout clone that's been sitting in primary for 22 days. I wanna bottle it next weekend or so (not later), so I want to add a final addition of chocolate and coffee. After reading a bunch I've decided I'm gonna coldbrew the coffee and add it to the bottling...

I'm gonna post here rather than start a new thread since I have the same question as the OP but have a SLIGHTLY more specific question. I brewed a Founder's breakfast clone on the 19th of this month (11 days in primary today). OG was 1.073 and the current gravity has been 1.02 for the past 5...

Cool thanks. So unless someone jumps in screaming "no!" by noon tomorrow i'm gonna go ahead and just use 2 starters

Hi, I don't want to make a big starter with the step process so can i just use 2 starters? I'm making a 5.5 gallon founders breakfast stout clone(ish) at about 1.086 OG (targeted) and I was just gonna do one 1 liter starter and one 2 liter started (both from the same washed 1056 strain i...