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Right. I understand that taking a reading at excessive temperatures produces inaccurate measures. The temps I took readings at were within 60-75 degrees and then adjusted by 1-2 gravity points at most.

Thanks for the insight. I'll be checking my hydrometer later for accuracy and reply to the post. I suppose the greater the hardness of the water will cause greater values in the level of gravity?

Brewed an ESB yesterday. I checked the gravity just before the boil at 7.7 gallons wort and it was 1.041 (adjusted for temperature). I was aiming for a 90-minute boil to get to 5.5 gallons. Overshot and boiled down to 5.25 gallons. I was figuring for 316 total points with my initial reading but...

+3 = 421 If it can fall, it will fall.

Oops - 34,228

10 gal ESB 5 gal amber 5 gal hefeweizen 5 gal breakfast stout 5 gal barley wine = 34,041

10% abv. Probably gonna go ahead and pitch a wyeast smack pack of same yeast strain at 5 million cells per ml as suggested (or about 100 million cells in 5 gallons) by jamil z in yeast. Thanks for the advice.

I'm bottling a barley wine with 1.096 OG. Should I make a small starter or pitch the smack pack when inflated. Don't want too much unused yeast sitting in the bottle. Also, should I use the same yeast strain (american ale yeast) or the high gravity strain offered by wyeast?

Hello - I'm looking to make an ESB that has a good hop character that isn't overpowering but also has a great malt characture. Better Bitter Beer Brew Type: All Grain Date: 9/12/2011 Style: Extra Special/Strong Bitter (English Pale Ale) Brewer: Craig K Batch Size: 5.50 gal Assistant...

ThAnks for the info. Haven't added bourbon to brew. Will take your advice Maine. How much of the cubes?

I haven't decided, but leaning towards bottling. I plan to soak in bourbon for a couple days before pitching.

I'm aging a bourbon stout with oak for 6 months in the secondary - what should I use for this, chips or cubes. How much should I use to get a good background oakiness that isn't overwhelming? If it helps, the OG was 1.092 before adding a cup of bourbon.

Anybody have a recipe?

Please, is there a consensus?? Should i be aging on .25 oz cubes or chips for 2-6 months?

Stupid questions achieve stupid answers, I know...but here it goes: I would like to cellar a prized batch of barley wine but my basement doesn't get that cold. How do I cellar age my beer without a temperature controlled fridge?

I've got both a cooler system and a boilermaker with mash screen. Yea, I've got that program - so I take out specified volumes, boil it, mix with rest of mash after, rest for specified amount of time, decoct again specified amount, boil, mix again to reach new step, etc? What do I do if rest...

There must be a million threads on different variations of how to successfully do a decoction mash...I suppose one more won't hurt. I want to brew a German hefeweizen and have heard that an acid rest helps to impart clove character to the aroma. Can anyone tell me as if speaking to a really...

Brewed a barley wine on 5/23. Should i rack into secondary off this massive amount of trub or let sit for the planned month that i figured before cold conditioning for a week an then racking?

Awesome. Are you fairly satisfied that the bag can be sanitized well enough between uses?

So yea, I did the whirlpool thing and it really didn't work very well. Plenty of everything got in the primary. Maybe I'll have to try the paint filter thing - though can't picture what your talking about.