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I know rouge uses pacman in hazelnut brown. I had it before but can't remember what it tastes like from memory. I'm wondering if this is a good yeast choice for a moose drool clone. Or would it attenuate to much? I'm thinking if I mash higher it might be alright. Should I try a diffrent brown...

I'd have to agree with Calder. It will probably be to sweet. I would pitch more yeast to at least see if it starts fermenting. You don't want to have bottle bombs on your hands.

I brewed this kit up last year. Mine was stuck at 1.036. I transferred it to a yeast cake of us05. That didn't work (still don't know why). So I rehydrated a fresh pack of us05 and added 1teaspoon of yeast energizer. Started fermenting again and FG finished at 1.026. Maybe it will work for...

Is this recipe bottled with candi sugar ? About to bottle mine was just going to use regular sugar. Then notice a few threads talk about bottling w candi sugar

So it baking soda an acceptable way to add alkalinity or does it not dissolve well. pickling lime is probably better but Baking soda is readily available. I'm assuming if I keep sodium under 50ppm I should be ok. It seems the easiest way to add alkalinity.

Unfortunately I don't have a ph meter. Just going by bru n waters prediction. Which from what I've read is pretty accurate. I think I'll add the rest of the grains at the end of the mash so they don't lower the ph too low. When would be a good time to add them. I'm thinking 15-20 min from the...

M brewing a porter with a lot of crystal and roasted malt. I've been using brewing water to get a ball park estimate of my mash ph. I can usually get my light beers in range with a little acidulated malt. But have trouble with dark beers. My grist is as follows. 11lbs 2 row 1 lb crystal 120...

Decided to go with black malty profile. Entered in all my numbers. Mash ph came in at 5.0 according to bru n water. Did anyone else get a real low mash ph with this much crystal and roast malts? I don't have any pickling lime to raise the ph. Was thinking of adding the roasted grains at the end...

What water profile is everyone going with in bru n water.

That's the drill I use. Works awesome.

That makes sense. Sounds like a good recipe.

I don't think cara pils is necessary in a tripel. I made one with just pils malt and some munich. Ended at 1.005. Added 1 lb of sugar.

Seems like a lot of cara pils/ dextrine. Also FG seems high. I like my triples to dry under 1.010.

Are counter flow chillers a pain to keep clean. I have a 50 ft immersion chiller and can chill my 6 gal batches to 62 deg in 20 min. Easy cleaning also. I think I've read counter flows can chill in 2-3 min. But if your spending the extra time to clean it is that much more efficient. I'm asking...

What yeast would anyone recommend who have bottled to use when bottling. I don't have any of the original yeast nor want to buy a pack just to rehydrate for bottling. Hoping to just use a dry yeast.

I'd say its from uncrushed wheat. I use a corona mill also. I've crushed barley at one setting then ran wheat through the same setting and the wheat didn't even crush. I noticed it before I started my brew day so I cranked the mill down and recrushed.

Brewed this up last week. OG 1.068. FG got a little to low 1.012. Used pacman yeast and have been getting 82-83 attenuation with it. Prob not a clone anymore but should be a good ipa.

Bottled this today. Taste was bitter chocolate was hoping for a smoother dark chocolate. Used a full lb of lactose to so I'm surprised. Hopefully it smooths out in the bottle.

Well I checked this one week later and it's down to 1.020. Was kind of hoping it stayed at 1.026. Was surprised it dropped 6 gravity pts from week 3 to week 4. After 3 weeks in primary I thought it was done. Good thing I waited before bottling. Not on purpose though. Just lazy!! Lol.

According to yeast calc I need 277 billion. My starter grew to 296. So I should be good. I'm wondering if I'm losing cells from letting my starter sit for a week on top of the starter wort.