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I used white labs California ale yeast. The brew shop didnt have what the recipe called for and he recommended that one would be good for me. I read the instructions for the package and it said for me to do a 2 liter starter based off of my potential OG. I measured 2 cups light DME boiled with...

Ok I'll start adding that to my list of standard practices. Thanks.

Informative. Thank you

I used the pellet hops so they broke down and that's what's in my bucket now. I havent pitched the yeast yet. My starter didnt show signs of any activity until a little close to 24 hrs of sitting and doing some shaking as I passed by it. This is my first time doing a yeast starter. I'm wondering...

I also hear conflicting things for top off water. Boil or not to boil? My last couple of batches I have just poured water in and no infected beer. But maybe I'm just getting lucky.

1.060 was after I added water. Before adding a gallon of non boiled but filtered water I was at about 4 gallons and my original gravity from thatbwlquantity was about 1.070. I did not know they are calibrated to 60 degrees. Should I start putting my samplea in the fridge to get them down...

I made my batch. I multiplied times 3 for the recipe cause I wanted 2 dozen eggs. I found I had a lot more old the mix and made some more boiled eggs. I got close to 40. I was unable to find the peppers the recipe calls for so I settled for pepperoncini peppers instead. Added everything else...

Well everyone after a 7.5 hr brew day. And following the recipe as close to as I can get it. (I forgot to get Willamette hops and ender up using my remaining 1/2 oz of Target hops to do the deed) my target OG was 1.066. I'm only at about 1.059 or 1.060. The sample I pulled was about 66 degrees...

I made indications for this pot on a spoon. I added a gallon at a time to the pot and stuck my spoon in on the side and notched it at the water level. So I slowly count as I stick my spoon inside. I believe it's a 44.5 qt pot. Well I'm probably gonna just take the advice of everyone here. Turn...

That's about what I recorded in my previous two boils. I use a big aluminum pot for crawfish boils. Maybe my readings are off. I'll try to collect closer to 7. I can always just top off as appropriately to meet my desired volume once in my fermenter correct? And my OG being accurate to the...

It's a pastry beer. I think the idea is for it to be sweet and if it gives more body to the beer with the use of lactose then I may omit the use of oats and perhaps try them again later. Not sure if too much body is a bad thing

One other thing that's got my curious is that it the recipe is asking me to collect enough wort for 6 gallons. It's got a 90 minute boil time. And it says it's a 5 gallon batch. At that rate I'd be sitting at approx 3.75 gallons. I'm a bit confused. Help?

Longer boil time is what is needed? Or would cocoa powder be a better alternative?

One other thing I forgot to ask in the recipe it mentions using coffee infused dark chocolate. I've given up on that and decided to use regular dark chocolate. Is it a bad idea to use anything that has milk product in it? Such as Hershey's dark chocolate or Nestle baking dark chocholate chips?

I'm wanting to do this recipe however I was wanting some more body to my stout than what I had in my previous stout it was a bit thin for my taste. I thought taking this recipe and getting chocolate, coffee and lactose plus adding about 1-1.5 lbs of instant oats to this would help gain a better...

Very well. And thank you. What does RO water taste like.? I dont think in this stage of my brewing adventures I want to be fiddling with water calculations and things. But I may give distilled water a try. I'm weary on it cause I actually dont like the taste compared to spring or filtered...

Ok thanks everyone for the input so far. I honestly dont want to get into water calculations and things like that yet. Just put of curiosity could there be bad results by not using reverse osmosis water in this recipe and used filtered water from my Pur water filter instead? That's what I...

I'll check out that side of the forum that tictoc mentioned. And I'll just go ahead and use the distilled water. Since I'm still wanting to talk about this recipie. It calls for a step mash. Is this necessary? I mash now in a 48 qt. Coleman cooler and this sounds like a pain in the a$$ also...

EDIT: using all grain recipie in picture Guys if anyone thinks this this is over my head and shouldn't dabble with it than feel free to tell me. I've got about 10 batches combined with beer, mead and cider under my belt and have been seeing some really good results lately. I found this recipe...

SG and FG