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Should I cold crash my ipa, I used the 1318 and there is still a thick krausen on top, I read on here that is all wont settel out but will this help some of it clear before i rack it off the cake, thanks

I've used dme to boost my gravity before with great results, my concern is cost, having to add dme to my high gravity beers up the cost so much. Know any where i can buy it in bulk for super cheap!!

I use a refrac. and yes sir my thermometer is accurate. I over shot my volume by about half a gallon so i had proably 8 gallons or so, but I boiled an extra 20 min or so to get down to my disred volume. So i dont know. I have a weizen bock i plan on brewing at the end of june. The og on that...

So i brewed this receipe last nite, i over shot the volume abit to account for all the hops going into the beer, I hit my target volume after the boil , and followed all the things i posted above this, thinner mash 4 more pounds of base malt and still came up shy 12 points on my gravity. I do 90...

Well I'm looking for a pretty easy frementation here, I don't have a lot of time to babysit this beer. I'm going to be using a swamp cooler for the first time, I live is mississippi and its hot as hell right now so my ambient temps are through the roof on these two strains, what temp do you...

I'm going to make a Town hall 1800 ipa clone that i found at northern brewer. The recipe calls for british ale 1968, well i bought that and for another beer i bought london ale 3 1318. I never made the other beer so I have both yeasts. Wyeast website says 1318 is the better yeast for the style...

Thats the route i would of taken, maybe not vodka but bourbon, once you get the beer off of the yeast cake it will always taste different. I try my beer at every stage as I'm sure everyone here does and it always taste different from primary ro secondary to bottle.

Mine is Stalewater brewery, It started as a joke and kinda took off

Ok so after some long threads here on HBT I've come to some what of a conclusion. This weekend I will be brewing a historic ipa that calls for 13 lbs of marris otter and one pound on belgian candy sugar. The recepie calls states it should have a og or 1.078. I will try 2qts of water per pound of...

I live in north mississippi, we used to think that our water came from the ghost river aquafor , I think that is how you spell it, but it doesnt what ph balance am i looking for, I never really looked into adjusting my water it tates good by itself but i know that doesnt mean much when it comes...

That makes alot of sense thank you guys. I'm doing a Historic ipa this weekend so I;m gonna up the basemalt a bit and see if it helps. I'll update this post and tell you how it works. I also just found a thread on here about upping your eff. through a thinner mash possibly adjusting your ph and...

So what you gonna brew

NOw that you say that everytime i have my lhbs mill my grains its mostly on my big beers ( i have a corona grain mill so it sucks having to crush 18 lbs of grain by hand) but when i crush my own grains i hit great numbers.

I have a hydrometer, It just seemed complicated to have to adjust for temp, I never heard that dark or high gravity beers could affect the readings

What do you mean by pro set up I seem to think i have a pretty good set up?

Great advice guys thankyou, I guess my concern is what is the point in making a barleywine or RIS or anything with a ton of grain if I'm not getting all of the potential sugar out of it, should i just compensate with dme or sugar to get those big beers, By the way I batch sparge I dont know if...

Well no info but the beer calmed down and now it tastes great

So i have been brewing for 5 years now, started making extract beer and moved to all grain about 3 years ago. As sad as it is i never really took any readings didnt care just liked making beer. So about 8 months ago bought a refract. and started taking readings and notes. Here is my problem when...

If you like stouts i would try an oatmeal stout my house oatmeal stout is all grain and is always a hit with the ladys and all my friends. Here is the receipe 9.00 lbs 2row us 0.75 lbs of chocolate malt 0.75 lbs of roasted barley 1.00 lbs flaked oats 1.00 oz fuggle or williamette...

I've been keging now for 5 years and i do it one of two ways, Either let it sit at 30 psi for two days or cold crash the beer for a few days then put it on gas shake the crap out of it for 10 to 15 min. and i get great results both ways. Are you all grain or extract brewing, also what yeast did...