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Mike, see my post a few befiore yours. Mine finished at 1.005 and it is not dry at all. I'm enjoying one right now, excellent beer.

Well, after 15 days of bottle carb'ing this sucker is done, this is one damn good beer. Although I finished at 1.005, it really isn't all that dry, it still has a very nice malt finish and the slightest hint of the caramel flavor from the carmel candi syrup. The color is just amazing. I'm...

If I bottle it cold then, which temp do I use for the priming calc based on my scenario above?

Thanks for the replies everyone.

Old thread I know, but gonna ask anyway. What is defined as "during fermentation?" Here is what I mean, I have a batch that has primaried for 3 weeks, some would say that it's been fermenting for 3 weeks. Reality is that it was done fermenting by day 7 according to my gravity readings...

Just took a gravity reading at 8 days and it was at 1.006 which as about 88% attentuation, so i'll expect this to be a little bit on the dry side. First time I've used US-05 so wasn't real sure what to expect. It was a little slow to start with a 36 hour lag but when it got going, it really...

Here is my 290F syrup.

Brew day is done, this was my first BIAB and everything went near perfectly after weeks of planning. I used BIABacus to plan this recipe and I'm in awe at how accurate the predictions are from it. I hit all the volumes pretty much on the nose. My target OG was 1.055 and I hit 1.052 so not...

Brewing tomorrow as a BIAB, can't wait to see what this beer has waiting for me. Pretty much nailed the candi syrup, it's gorgeous and was really interesting watching it change colors at each 10 degree increment as the recipie calls for. The knowledge gained just by watching that temp/color...

Pretty happy with this Kolsch

My first homebrew; Belgian Wit; could not be any happier!