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I brewed this recipe about 3 months ago. I ended up soaking some oak cubes in bourbon for a month for the secondary. The beer started at 1.102 and finished at 1.024. I sat the beer on the cubes for 2 weeks. Before I bottled. During bottling, I added another 4 oz of Woodford reserve to the...

The verdict is in. It's a very good beer. The fermentation schedule has altered very little with the flavor profile. But given that the beer has a good amount of specialty grains, I didn't think I would have any yeast off flavors. It's still a bit "hot" from the bourbon, but that seems to...

"The laws protecting the brewing of Kolsch are as strict as Germany's Purity Law of 1516. Kolsch Beer can only be brewed within the city of Cologne. As the best-known Kolsch Brewery, Gaffel's flavor is derived from an ale yeast that is "lagered" or aged in cold cellars."

I had a similar issue come up with a stout I brewed. This caused my beer to not completely ferment out, at least the yeast would not attenuate as well as they normally do. Taste wise, I don't think anything will be damaged. The only thing that could potentially occur, as far as I know, is...

It's deceptively smooth with a hint of oak and bourbon. It has lost the vast majority of the cloyingly sweetness it had before. I really don't think I'll have to age it, all that long, or nearly as long as I originally thought. I'm going to bottle it up in the next few days (I have a few...

Stable gravity at 1.024.

The yeast is slowly chewing through the sugars. Current gravity is 1.026.

Update: I pitched the 4 day starter, today. I made a DME syrup, 2 cups DME/1 liter water, and poured that in along with the starter. Gravity is at 1.038 with the syrup and starter. I'll check back on it Thursday or Friday.

Now that the yeast are at high krausen, I added 60 grams of honey to the starter as well as 200 ml of the beer. I taste tested the beer, too, and found that it is incredibly sweet. I'm glad I decided to do the extra work and attempt to decrease the gravity. More to report on Monday.

I'm currently building my starter with 1762 Abbey Ale II at 1.044. Over the next few days, I'll feed some of the beer/wort into the starter in order to allow it to acclimate to the high alcohol environment. Maybe either Sunday or Monday when I pitch the yeast, I'll toss some corn sugar syrup...

Don't just stick them in the fridge...keep an eye on them as well. I few years back, I had a rhizome go from normal to moldy in about 2 weeks. I stuck it in the fridge and never looked twice at it. The other 3 are still very happy and healthy hop crowns. I'm not saying that yours will go...

The yeast are finished. They don't want any more of these residual sugars. The tolerance on the yeast is 8%, meaning that no amount of rousing or warmth will alter the attenuation of the strain. Northern Brewer gave some solid advice, which I intend on following. It's not going to hurt...

So I mashed at 150 for 90 minutes. At the end of 90 minutes, my mash temp was 144. I added a gallon of boiling sparge water to elevate the temp to 155. I then ran my full volume through the grain bed. It took 3 hours to do. I ended up grinding my grain far too finely. I finally ended up...

You know, I had some quick second thoughts on using this yeast. My beer shop guy was out of 1272 and I was looking for a different yeast. He said that it would be a good yeast to try on this beer. My fault for putting it in his hands, but he has been right more than wrong on other beer...

So the plan is to keep it at 70+ for the next week or so. After that, I'll transfer to my secondary and I may pitch champagne yeast, depending on where the gravity is. I typically build my starters 2-3 days out from brew day...this one was a bit rushed. Also, I've never used M15 before and I...

Hello. I have 6 gallons of a 1.102 OG Imperial Stout. I built a 1.060 yeast starter (Mangrove Jack M15, 670 mL over 2 days at room temp (20-21C). The yeast was pitched when fermentation temp. was reached (19C-66F). The issue is after two weeks at 66-70F, my beer is stuck at 1.040. It...

6 gallons of an Imperial Oatmeal Stout 3.5 gallons of a brown coffee porter 9.5 + 1966 = 1975.5

After chatting with my roast master neighbor, we've come up with a plan. He's going to fresh roast 4 oz coffee for me over the weekend and then I'll pass it through the burr grinder for a coarse crush. I'll dry hop it for 24 hours and see where it is.

I lived in Midland and worked in Saginaw for 5 years. I would pass Opperman's Cork and Ale and stop by there to pick up my supplies. After moving away to NJ, and subsequently NH, I realized how good the prices were at that location. They always had a ridiculous amount of yeast to choose from...

I brewed up a large grain bill for a stout that I intend to age for the next 6-12 months. I ran my grain through my barley crusher and absolutely pulverized it, accidentally. I'll adjust the mill when I have a few minutes. I ended up with a horrible stuck sparge. 23# of grain in my 10...