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Awesome that helps big-time!!! Is it the same with malto-dextrine as far as how much is raises OG and FG per lb.? Thank u very much for the info!!!

I have 2 questions to do with BeerSmith 1) why does the addition of lactose add to the expected original gravity numbers while malto-dextrine does not? 2) why does the addition of lactose make the expected final gravity lower than if there wasn't any lactose at all? Just doesn't seem to make...

No they are about equal all the way across the board on those styles.

If I am getting 72%-80% efficiency is it safe to assume that my mash PH is in a good range for the beers I make? I was considering trying the 5.2 ph stabilizer but wasn't sure if it's necessary. I usually make IPA'S, porters, Stouts, browns

I did a 72 hour sour mash (maintained between 100-110 degrees)and after sparge and boil pitched a 1.65 liter starter of WLP530 abbey ale yeast at 71 degrees on 4 gallons of wort in a 5 gallon fermenter. I had an enormous initial fermentation with an incredible blow-off and then it slowed for a...

Thanks man I appreciate the info. I actually just checked the beersmith website and it said the same as you did about just pitching the slurry without a starter. However they just talked about pitching slurry 2-3 days after being harvested and didn't really go into yeast that was collected weeks...

That's kinda crazy cause what if u had washed the yeast and have had it in the fridge for two weeks or so? Wouldn't it be beneficial to make a starter (with the washed yeast slurry) to "wake up" the yeast that was taking a nap in the cold fridge in order to get a quick fermentation?

I have the newest version of beersmith and I have a question about the yeast starter tool. I totally understand how it works for using liquid yeast or dry yeast to make a starter but I do not understand as far as using slurry. It does not give you the size starter that is necessary it only gives...

Typically 75% efficiency

3 bbl system. He is at 120%

I have a friend that brews on a large scale and he always has issues with hop utilization. He uses insane amounts of hops on his IPA'S and they never finish with nearly as many IBU's in the taste as expected. Is there some reason that on a large scale IBU'S don't perform the same as they would...

Yeah that's great advice I really appreciate that. Just out of curiosity is your pumpkin recipe similar to my grain bill?

Hmmmmm that actually is a very good possibility. Never thought of that before. Good thinking!!! I love pumking. Wish I could replicate that buttery graham cracker crust flavor

I cooked the pumpkin and then scooped the flesh out and threw away the skin. Before adding to the mash I browned the pumpkin under the broiler

I just edited my recent post with the recipe. Not necessarily a total bandaid flavor but possibly could be perceived as that in a very light way

Every time I make a pumpkin ale (3 batches) I get this weird aroma. It sorta has a weird chemically alcohol smell (not a normal beer alcohol smell) and a bit like strong chlorine. I use bottled spring water to make all my beers because my tap water has a pretty noticeable chlorine smell/flavor...

I used fermentis safale-04 English ale yeast without a starter. It is a pretty fast fermenting yeast and at 5 Days in the fermentation has slowed big-time. By no means am I saying that it is done fermenting but the temperature has leveled off and is pretty much the same as the room air...

Ok that's great info thanks!!!

Once the main part of fermentation is complete (first 5-7 days) how important is it to maintain a good fermentation temperature (66-70 degrees for ale) after that point? Is it gonna affect the final product if after fermentation slows that temps get a bit over/under the recommended side hotter...

Which jolly pumpkin ale do u use the dregs off of?