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See this post for all of your infection needs and questions! https://www.homebrewtalk.com/f39/post-your-infection-71400/ I really think it should be stickied! :D

If you're going to do a brewery crawl be sure to stop by St. Arnold brewery!

Heh, thanks for the correction! :drunk:

I'm pretty sure in Palmer's book he states that lactose is 40 ppg. So adding 2 lbs would give you somewhere around 16 extra gravity points at 5 gallons. This would give you an adjusted gravity of 1.006 after you account for the added lactose. Seems like a good amount of attenuation to me! :mug:

I've never made it past this guy when it comes to using juniper in my brews. Although I'm a big fan of gin. Maybe I'll try this for my next brew.

Seeing that Danstar recommends re-hydrating the yeast at 86-95F I think they'll be fine. http://www.danstaryeast.com/library/rehydration-and-usage-tips-ale-yeast :mug:

I do a lot of the AHS partial mash kits and have always used 1 gallon for the sparge. I've calculated the efficiency of the mashes and I always get somewhere around 75% using the BIAB sparge method.

Here's what infections look like. :fro: https://www.homebrewtalk.com/f39/post-your-infection-71400/

I brewed the same thing about 3 weeks ago (but I added a packet of Belgian Cocoa, a 1% boost, and 8 oz. of lactose) and intend to split half of it to add some mint extract. What I plan on doing is racking the mint half to a 3 gallon carboy and rack the rest to a bottling bucket. You're going to...

It tends to crap out towards the end. I just added some Notty to my OG 1.091 Steamroller Stout that stalled at 1.034. It's bubbling away nicely again. :rockin:

Here's my beauty. An old sandwich box cut in half, a hard drive magnet, a computer fan, and a molex connector spliced to an old 12v charger. I used a cut out piece of cardboard and an old malt extract bucket top from AHS to put some space between the magnet and flask. :p

I was about to say... the film could be from the oils. My Belgian Chocolate Stout has a nice oil film on it in the primary from the Belgian cocoa powder. :mug:

What is Frementation? Some wild spice brewing technique used on Arrakis? :p I just brewed an AHS Steamroller Stout mini mash myself and missed the FG by about 14 points as well. Granted I added some lactose and a 1% boost, but I was still aiming for 1.020 with the added unfermentables. I got...

I put Pandora on my Korpiklaani station. This gives me a good mix of Flogging Molly, Dropkick Murphy's, The Blaggard's, Alestorm, and various good drinking music! :fro:

To make sure I get my temps down quick I always put a gallon of water in the fridge when my brewday starts. Then I use this as the last gallon of top up water and it gets temps down well. It may cool it lower than I'd like but its better to be too cool than too hot IMO. :mug:

I know that AHS has a recipe for a wheat stout. You may want to look at their website to get a perspective on grains and gravities. You can never go wrong with a big stout though. :mug:

I have a stuck fermentation myself. I have an AHS Steamroller stout with an OG of 1.091 stall at 1.034 (62% attenuation for WLP 004, 69% is the minimum I'm looking for). I'd like it to be somewhere around 1.018-1.020 since I added 8oz of lactose and a 1% boost. The recipe states the FG should be...

Your magnets probably aren't close enough to each other. This was my issue with my DIY stirplate. As soon as I got them as close together as I could without interference it worked like a charm. :mug:

Did you hit your intended OG or did you go over? I added some unfermentables to my AHS Steamroller Stout and missed a number somewhere. I thought I was stuck at the dreaded 1.034 but it turns out I just can't add decimals.

I'm hoping to see some progress soon. I'm looking forward to the day I can pick up a growler of their Black Metal Imperial Stout!