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I used US05. I don't recall the dermentation temp, but I remember this was fermenting during some of the colder months of winter. It would have never been below 55 degrees F though. Since it has been a few months, this beer seems to have mellowed out a lot. Because of the high FG, It is now...

Well, now that it has been sitting around for a couple months, it has actually mellowed out nicely. I wish it had finished out a little drier, but thats an anrelated issue. Since I am doing partial boils, would low hop utilization cause the bitter to subside faster after bottling?

Plastic (even food grade plastic) is permiable by oxygen over long periods of time, which could lead to oxidized beer. Probably not a big deal for Pale ales and wheat beers who only spend a few weeks in a seconday, but for an imperial stout, barley wine, or other varrieties that spend 6+ weeks...

I can't comment on the effects of cane vs corn sugar and off flavors, but I can tell you tht I have used cane sugar for priming, and it has left the tell-tale cider taste behind. I recently added 16 oz of straight honey to a DIPA recipe, and it tuned out great. Why not cut the honey malt...

I'll give it a shot. It will be a miracle if it works, because most of my beers have had this flavor (to varrying degrees) since I started using specialty grains. My guess is that the thermometer I am using (old hand-me-down meat thermometer) isn't entirely accurate.

Thats funny, I have a marharaja that I've been aging for abut the last 6 months, along with a few other stouts and a Mirror Mirror. Thanks for the comments! I had a few more last night, and I noticed two things that I didn't necessarily like; 1. There was almost a hint of sourness, which...

My standard brewing practice of late has been to set aside 2 bottles after bottling. Try 1 at 2 weeks, try another at 3 weeks to see how the batch is coming along. At that point I usually let it age for about 1.5-2 months before touching it again So I just tasted the first bottle of a batch...

+ Stone Ruination Clone 5 gal. = 28,585

I can attest to the salty-metallic taste that can be produced by using hot tap water. It seems some have experienced it, and some haven’t. It also seems logical that the style and age of your particular water heater and the minerals in your tap water are the true variables. I just started...

Started brewing this year (2009) ...brewed 8 2 gallon batches + 4 5 gallon = 36 gallons. Mostly APA, IPA, Barley Wines and a batch of Witbier 28,173.5 + 36 28,209.5

Took a hydro today just to see what was going on, and the gravity came down from 1.030 to 1.022. That was my target with this brew, and I am now a happy brewer again. Q. So what did we learn? A. RDWHAHB, don't rush the primary fermentation, and don't trust the bubbles. - judgming by...

Nice read. I have two questions though; 1. when you do this, how long does the yeast keep its viability in the fridge? 2. How many times can you do this (or would it be recomended to do this) with a single strain of yeast? Use the jar of "washed" yeast in a batch and then don't bother...

I thought I remember reading somewhere that you have to mash flaked corn, and it can't really utilized by steeping it?

That's funny, I was running that through my head shortly after posting this last night; that is the prospect of replacing LME/ DME with dextrose to improve my attenuation. What would be the tolerance there? no more than 25% dextrose? Certainly you wouln't want 5 lbs sugar and 5 lbs extract...

So lately, I have been brewing some higher gravity beers, and regardless of how muh yeast I pitch (liquid or dry) I seem to always stop short of where I want to be in FG. I tried a starter once, and I ended up with the same results. For example, I recently brewed a 1.090 and pitched 1 pkg...

This beer needs to move into the secondary either today or tomorrow. Would it be better to use the yeast cake in here instead of brandnew yeast with a starter??

That seems like a lot of roasted barley. I used about 1/2 lb in a 2.5 gallon batch in a blackberry stout (meant to be very expeimental), and the coffee flavor from the roasted barley overpowered EVERYTHING else in the beer.

it could have stalled from low fermentimg temps. temp got down to a nadir of about 58*F, but that would have only been for a sort time period before the heat kicked on. We had a wierd super-cold spell last week in the NW. I pitched 2 pkgs of US-05 in another 1.077 on thursday, and it took off...

So, what, like 1.5 cups DME in 2L of water? Add yeast and yeast nutrient and let it sit for 3 days?

Well, how about that. IBUs up to 86. Then, when I increase the 30 minute centennials to 1.5 oz, it shoots up to 95. Thats funny, one of the big complaints i have had about beer smith is that you can't adjust IBU for adding extract late. Turns out I just didn't know how. Thanks.