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LME to DME conversion puts 1lb LME to .84 lb DME. So if DME is 100% then LME is 84% by my shotty math...after a few Homebrews which I am not sure I know the real ABV of, considering my average tolerance and my current state of inebriation.

Potassium sorbate is added to stop yeast from multiplying. This will allow you to "stop fermentation" and even add the ability to back sweeten or add more fermentables with the yeast converting it to ethenol. C6H7KO2 won't kill yeast, so I don't think it will give any off flavors of used...

I have a little cane sugar and sucrose. I think I'll cook up 1.25 lb to get about 2%. Thanks! Also, I am using LME. All my recipe apps are asking for efficiency... Wouldn't that basically be 100% with an extract? I get it may vary, but as long as I'm not screwing up? I am trying to get my...

Awesome. Thank you. What style of beer? Molasses will leave a residual flavor moreso than just sucrose or dextrose, yeah?

I just watched this right before coming on HBT. I tried telling my wife about your experiments, and she just ignored me. Great videos, sir. I have had a lot of fun watching. Just wish Brew Goat was in the US. I'd but some hop transplants.

I'm just looking to go from the ~5% I've been doing to 6.5-7. I'm not trying to push things too far. Just wanna get a higher ABV with my adjunct half of this brew. Give this peppermint done bite!🌺🌲🌿🌾🍋🍊🍺🍒

I usually have added it at the beginning of fermentation right after taking a lower than expected gravity reading. About 2 cups water per 1.5 lb sugar and as soon as I see boiling, turn it off, cover, let it cool for 5 minutes, pour slowly. So I could keep adding sugar until my yeast craps out...

I don't have to sanitize or boil? It's been in my cabinet for 6 months. And it's a wisp of peppermint. A light breeze of a hint of mint...

So generally I like to do split batches when I brew 5.5 gallons. It allows me to experiment and change the flavor up a little. I have a brew in primary right now and was going to add some hibiscus, wild cherry bark, lemongrass, rosehips, orange peel and peppermint. Sounds weird, but i have tried...

I just had that same problem. https://www.homebrewtalk.com/threads/first-attempt-at-rinsing-yeast.679880/

I brewed 5.5 gallons of pilsner LME last night using Centennial, Newport and Northern Brewer. It smells good. Once I can afford a bigger setup or have more space, I'll probably switch to BIAB.

Anytime on here close to the shoreline of Fairfield/NH County?

So this was a bit confusing to look at and I am curious to find out. I've heard it said that you can probably only extract 100 bittering units/gallon of plain water. So if I boil hops in 2 gallons of plain water, adding LME at 15 minutes to flameout. Expecting a 77 IBU, what's my maths for...

SMASH Pilsner and Newport.

https://hookerbeer.com/locations/the-beer-baron-3/

I was just hoping I could get my cousins to mail me some. One of my favorite beers in CT had to change due to controversy. Gandhi-Bot had to change to G-Bot, but it went away for a long time.

There is a board for SW US Brewers. https://www.homebrewtalk.com/forums/south-west-homebrew-forum.178/ https://www.calhomebrewers.org/about-2/clubs-and-reps/

My cousin's lived there for a long time. They were probably my first relatives who would try local craft beer. We would all go to their cabin in Mio and they picked up Bad Frog Beer.

@Snark_Wolf_Brewing Do you know anyone from 'round Parma?