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Exactly, and since I would prefer to err on the side of "more body," I think I'm going enzyme free. I added enough dextrose that the ABV should be around 4%, which is good enough for me. I'm bottling this bad boy today!

The thing is, I added some dextrose this morning, and it's already bubbling away again. I think all the extra gravity points are coming from un-digestible sugars!

It's been going for a week now, and the last 2 days I had the gallon at room temp (73-78F) to make sure it was finished/finalize any yeast activity (airlock is now essentially stopped). I use a hydrometer only, I don't even have a refractometer. I think I'll boil some sugar in water, throw in...

Lol, we think too similarly. This recipe was primarily to try out mesquite pods as an ingredient, and the OTHER way I was planning on using it was exactly this. I'm glad someone else jumped to the same conclusion! Honestly.... yeah this could work! Thank you so much! I think I'll try adding...

Hello! I'm brewing up a 1 gallon porter using mesquite bean pods that I harvested and rye berries that a friend donated. Unlike my previous porter/stout attempts, I wanted this bad boi to have a high final gravity: I desire sweetness and a thick 'n creamy mouthfeel. Whelp, my monkey's-paw-type...

Any report on how this ended up turning out? Sorry it's so much later!

Dumb question, but since there are thirteen pages of comments, I didn't read through every one. Are people still primarily using the original first-post recipe or has there been a shift to a newer version of the recipe? I'm wondering if the original (8+ years later) is still the agreed-upon...

Let me know if there's any yeast you'd be interested in too! I have that Bananza yeast, OYL-200, the Conan yeast, and done random kveiks. Nothing too crazy outside of the genetically modified Bananza stuff.

That's my back-up plan. Ideally I'd like to experiment with more exciting yeasts, but a clean yeast is fine too.

Darn! That's literally as far away in Michigan as possible from where I'll be! I have a friend in Ann Arbor, but otherwise no way to get over there.

By south-east I assume you mean NOT the U.P., right? Maybe in the Ann Arbor area?

I'll be living in Michigan this summer, and I want to make a Michigan brew that's VERY Michigan-focused. Through my searches, I learned that Michigan used to have its own yeast company, but it seems that it must have closed during the pandemic or something. I know this is a longshot, but I'm...

I've been wondering about this recently, but how did past brewers carbonate/pressurize their beer? I hope this is the right sub forum, but I'm curious how brewers from medieval times to around the 1700s managed to carbonate beer. Like, did they bottle condition it? Crown caps are a relatively...

I've only done a few BIAB so far, and when/if I don't hit my starting gravity, I just throw in some DME I have on hand. Instead of sparging back into the main pot, I do a mini "parti-gyle" batch. I "sparge" the spent bag with 170F water or do a little soak in a separate, smaller pot. With some...

Hmmmm, I don't get a burning sensation or a tannic taste at all in mine. It's more like tasting weed on the back of your tongue. Dank and long lasting. I'm going to redo one of my batches, but just dial down the hops and see what happens...

Interesting! Yes, the bitterness that I was describing DOES seem to stick to my tongue for a long time. Is this what hop burn is supposed to be like? Also, what brewing techniques do you use? I'm wondering if this happens because I ferment and serve in a single keg or because I don't have a...

Wait 1.2oz is VERY small for carbonating. Do you mean 1 pound 2 ounces?

I've been doing a few sparkling hop-water batches and the Pale Ale II kit from Northern Brewer and maybe another recipe, and I feel like things have a tendency to taste super hop-bitter with a lingering aftertaste that sticks to the tongue. I FEEL like this taste usually fades after a week, and...

Oh damn. You saying you put your KEG on the scale or your canister on the scale, then added CO2 until you got to 1.2oz?? Your scale is sensitive enough to measure that but also strong enough to put a keg or canister on? You could be a genius....

Nice! I have a ceramic heater that I got for my chickens that's not being used. I didn't think of using that! The air-circulating fan I was using broke, but that's easy to fix. I've also used the tape-and-insulation approach to attaching temp probes in the past, and if I only have one keg I'm...