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Sorry to hear man. I had a WL lager yeast once that the label said I ferment between 70 and 75. Great move WL!

Go easy on that lactose! .5 of a lb should be great! You can always add more, but you cant take any out! The best thing about lactose is that you can add it whenever you want. Go ahead and add 0.5lb in the last 5 min of the boil, and then just before you bottle, you can taste the beer and...

Just head as far as I know.

It will darken the colour but if you want sweetness you'd need to add an unfermentable sugar (eg. Lactose). The extra sugar from the candi sugar will just be fermented out and you'll end up with a higher alcohol content and a bit drier.

Subbed. Very interested to see how this comes out, please be sure to post progress and results!

Soutie here too I'm afraid! Sounds like you really kicked the brewing off in high gear! I'm in a town called Athens in the US, at university

Hey hey! Welcome! I'm a little further afield in Athens, but close enough! Peterj: was in Smyrna yesterday, ate lunch at a pizza place called blue moon, though it was absolutely fantastic. Best pizza I've had this side of the pond

Hoe gaan dit man? Lekker om 'n ander safa te find! Welcome to the forums! I've had alcoholic ginger beer (you can buy it over here) and its delicious, so I'm sure yours will be great!

Second this. Nothing higher than family is relevant at school, and even that changes frequently.

Mine had a thick creamy krauzen for at least two weeks, dont worry about it. As for the bottles, I doubt it would be a problem, but you might want to google interactions between alcohol and plastic. I doubt there is anything, but might be worth checking out.

Very excited to see how this comes out, I'm South African and love rooibos! Hell, I might even try a rooibos cider or mead!

My girlfriends mom (might as well be MIL) has bought me a number of brewing books as gifts. I couldn't ask for more! Took a milk stout to a friends place, he told me it was "too strong" for him. It wasn't very roasty at all (its a milk stout!) so I dont think he meant that, and at only 5% it...

Whoops, I added 2lbs DME to my 2.5 gallon batch. OG 1.074, FG 1.012, 8.14% ABV :ban:

RESULTS: It worked beautifully! I boiled the matodextrine in some water (4oz malto and about 4 cups of water) for 30 minutes, cooled it a tad and added straight to the keg. The beer is immeasurably better. Incredible mouth feel (whereas before it was super thin). Much much better hop flavour...

Thanks to the OP, I had been trying to figure out a way to do this when I stumbled on the thread!

I've put my 6.5 gallon carboy on the floor to cold crash and it fits fine. I have taken the interior door panel off so that probably helps.

+1 on designing great beers It is very detailed and definitely doesn't build recipes for you. What it does do it goes over the common ingredients used in past BJCP competitions that have done well, which is very helpful

No one? Guess I'll try it and report back!

Dont worry about my hop additions, I know what the beer needs, I'm just asking if anyone knows: 1. whether I will get oil extraction with only maltodextrine in the boil 2. Will adding hop oils (using this method) after fermentation has stopped will yield similar results to what hop additions...

This might sound crazy. I mashed an English mild too low (like a *******) and its ended up too thin. I'm definitely adding some maltodextrine to bring back some body. Now here's what might be crazy. When I boil the maltodextrine, can I add some hop pellets and get some extra flavour and...