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Thank you all for such well thought out responses. Hopefully I can address most of them in this post: I'll drop the Carafa from both and (probably) move the balance of the C60 to the American stout. I have a couple oz of cascade in the freezer that I'll dump into this. Great recommendation...

Greetings, I'm working with a new homebrewing challenge that is really engaging for me. I order my grain/yeast/hops online because of free shipping/not wanting to kill a day driving to and from the homebrew store. Because of this, I order milled grains by the pound from the supplier. This has...

Thanks for the info. I don’t typically brew hoppy styles but this has worked for me so far! Good luck

I recently started doing this to a dry hopped pils I make. Post fermentation, I add dry hops and set the fermentation chamber to 33F. Held for 4 days. I haven’t had to chance to sample the latest iteration yet, but previous batch seemed to hold up nicely. I will know more about my most recent...

Just over a week after pitching and visible fermentation seems to have slowed/stopped. Added the pound of D-180 two days ago. Fermentation kicked up a little, free rise from 66F to 68F. Sitting at 71F in the chamber. Visible fermentation indicators all but stopped this morning. Haven’t done a...

Looks promising so far. I added 60sec of O2 before pitching the three packs of Nottingham, and an additional 60sec 12hrs later. Fermentation so far has been explosive, I have two blow offs going into a jug of sanitizer. Had to clear the lines a couple times since krausen had accumulated in them...

If anyone is interested, this is how brew day went. I'll try to remember to post bottling and (hopefully) some tasting notes when this gets completed. 10# Maris Otter 2# Brown malt 1# Black malt 1# No. 3 Invert at 15 minutes 1# D-180 sugar added around day 4 Mashed at 150 for 1 hour. 70 IBU of...

You rule, and good drinkable starter advice

Do you remember how many packets of Nottingham you pitched? This calculator estimates I'll need about 5 sachets for 3.5gal of 1.100.

Thanks a bunch MaxStout! I’ll try to remember to post a picture of the final beer in 6-12months!

Thanks all. I have two questions that I think I know the answer to, but want to confirm. 1) I don’t see any data on how fermentable invert sugar is, but if it’s taking a disaccharide and cutting into monosaccharides can I assume it’s as least as fermentable as the original sugar? 2) MoreBeer...

Sounds good, thanks. Down the invert sugar rabbit hole.

I'm new to brewing this style, though do have experience brewing higher gravity beers (wee heavy, barley wine, quad). I think RIS is an appropriate next challenge for me since it takes some coordinating the malt//roast/residual sweetness/hops/alcohol in a way I'm new to. While the recipe in...

Hi all, I’m brewing 3 gallons of RIS that I would like to oak age 3-6months. 3 gallons is about all I can manage with my mash tun with all that grain. I have a 3gallon plastic carboy and a 5gallon glass carboy and I’m curious about the best solution. No kegging equipment available...

Sounds good. I was planning on bill aging it possibly for any sort of extra cleanup the yeast want to do prior to bottling, but might be at diminishing returns with respect to that. Thanks!

Greetings, I have a weizenbock (wyeast 3068) that’s progressing through fermentation as planned. Fermentation was kept at 62F for a couple days, 63F for a couple days, then ramped to 68F over 5 days for attenuation’s sake. I need (want really) to use my fermentation chamber next week for...

zinn: do you remember how this turned out? I see you have a couple other pumpkin beers on gear, and I’m curious what you thought of the different spice levels/methods.

This has been my go too as well (though I would need to check my notes on the [Na Meta] and [ascorbic]. While I haven’t tried it in hop forward beers yet, my Kolsch had what I would describe as a noticeable, springy/fresh malt character for about 4 months before it started fading.

I made a Belgian tripel with wyeast 3787 and co-pitched some 18mo the old Orval dregs. Mashed 152F, with 15% sugar. After a month it went from 1.084-1.006. Three months later it dropped to 1.003. Two months later, 1.002 so I bottled. Got some classic brett flavors off the Orval, not spicy but...

Doing my due diligence on this. A Kolsch I bottled four months ago is starting to fade a little. Color is still there, but the fresh hops/malt flavors are less prominent. A cream ale I bottled three months ago is still fresh, though has taken on a spicy note that it didn’t have wary on. This...