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I have a 135 year old house and the basement is damp in the summer, and there is definitely some visible mold when it gets wet after big rain storms when it is warm out. I have a dehumidifier which I run in the summer but it doesn't make that big of a difference. I ferment in the basement and...

Hmm. The simple answer is that you have more fermentables in there than anticipated, but I think you need to post the recipe if you want more insight into how that happened.

It probably has nothing to do with the amount of yeast you are pitching. If you had stuck fermentations or other problems it might mean you need more, but not really the other way around. Is this AG or extract?

Those are the typical ways of doing it for corny kegs, but this guy's issue is that he wants to do this in a Sanke. I don't really have any suggestions for getting hops in and out but you could make a "hop tea" and do it as liquid. Not quite the same but it could get the job done.

It happens with AG too. Wort will usually be a bit darker after 90 min than 60. Factor it in to your grain selection and/or planning for boil time if it is a concern.

You could add them at any point from the start of boiling to the secondary fermenter. But probably the most common thing to do (I think) is add them with about 10 min to go in the boil.

Another suggestion is to adjust the default efficiency on Beersmith. I think it sets it at 72% total efficiency, and most people don't get that high on their first AG batch (although it is always possible of course). If you leave it at 72% and get, say, 60%, which is not uncommon, you will end...

For spices, try the typical Belgian wit spices like coriander, bitter orange, grains of paradise if you want that kind of thing. It generally can work well. For additives, throw in some belgian candi or just table sugar to kick the ABV up. Try a liquid yeast like WLP500/510/530/550/570/575...

It sounds like you have already done it...so does your beer have oxidized flavors?

Yes you certainly can. That is one of the wonderful things about kegging. I ended up with a batch with the same problem (way to hoppy for the amount of malt). Like Malticulous, I just blend it with other beers of various styles in the glass, it is kind of fun to mix it with other different...

I think there is some confusion about terminology here. You are not really over attenuating, yeast does what it does. When people talk about apparent attenuation of a strain of yeast, it is really an estimate of how much of the fermentables it will usually ferment under good condition. Your...

I am going to leave the pandora's box issue aside because it has been discussed endlessly, but you have to share more about your recipe- I am doing a 120 minute-type beer now too. Did you pitch your WLP099 in the primary? At all? I started with WLP001 and then added WLP099 from a big starter...

Yes, that is steeping. By the way, if you haven't already, you may want to invest a few bucks in some brewing software like Beersmith or use another recipe calculator, it will help you figure out what all of these ingredients will end up making. You can also use a free online one like Hopville...

A couple thoughts: 1) With that amount malt extract (LME?) that is exactly where you should expect the OG to be I think. 2) I assume you steeped the specialty grains, which adds some flavor and color but does very little for the gravity and adds almost nothing to fermentables, which is fine...

You could pitch more yeast and have a big beer, it sounds like it will end up pretty weird, but you ever know, maybe you just invented a fantastic new kind of beer. The other option, which sounds a lot better to me, is that you could get another 5 g fermentor and split the batch in 2, add 2.5 g...

My very limited experience (from that one batch) is that they have add a general hop aroma/flavor without any of the strong specific character you might get from using a single hop. Kind of like using several different strains of hops. But they are good for what they are. I think that one tab...

I assume you are talking about Keystone's kit- if some other kit, this really still applies though. I have brewed that one, and it comes out really good. Maybe not spot on, but really good. The aroma tabs work surprisingly well. Keep in mind it is called "Pliny the Affordable" for a reason-...

Sorry- NOT Devil's Den, it is at Memphis Taproom. Tapped last night, they should have plenty left. My bad, they had it at Devil's Den a couple weeks ago. EDIT- my previous post did not show up, but it said they tapped it last night at Devil's Den.

They just tapped it at Devil's Den in south philly last night. SHould still be available. Devil's Den - Home

Sure why not? But maybe leave out the wheat (or don't). Beersmith puts that at OG 1.120, 12.8% ABV, 11.8 SRM (with 10 lbs light DME and 3 lbs amber). Get crazy with the yeast. WLP099 or champagne?