Search results

I thought it was a sign that the yeast had stopped fermentation if the gravity stays the same for multiple days in a row. Would waiting longer really have an impact on the gravity at this point? And I didn't do much with the water. I used purified water bought from Publix, which has worked well...

I'm still figuring out mash, so I assumed I messed up my sparge or something. To answer your question, I've been using a hydrometer to measure gravity. I mashed at around 150-155F. I don't know what you mean by thickness.

Here's the recipe I'm using: Currently the beer is reading 71F in temperature.

I started an all-grain RIS a couple of days ago using two packets of Safale-04. My OG was 1.080, and I had calculated an expected FG of 1.030 on the beer. However, I noticed after two days that my airlock wasn't bubbling. So I took a gravity reading, and the gravity I got was 1.050 (only 3% ABV...

Ok, here's what I have now: Fermentables 12# Pale Malt 2-Row 1# Flaked Barley (for head retention) 3# Chocolate Malt (for obvious reasons) 1.5# Roasted Barley (for a coffee-like flavor) 1.5# Crystal 80L (for a caramel flavor) Hops 1oz Challenger (60min) 1.5oz Northern Brewer (45min) 1oz...

I started by looking up a recipe for a Russian imperial stout, and then I just added some ingredients for flavor (strawberries, cocoa, and lactose mostly). I can see why the result is a bit imbalamced: the original recipe was hoppy and complex, but that isn't really necessary with the flavors...

I've been playing with this concept for a long time, but never got the chance to finish the beer. The first time I tried to brew it, I used un-milled grains and they didn't leave enough sugars to ferment. The second time it made it to secondary before getting infected when I added the cocoa...