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I've got a sweet stout that I brewed on Monday, OG of 1.055. I checked the gravity Thursday and it was 1.030. I just checked it today and it's the same :( HALP! Do I have 5 gallons of syrup? My target gravity was 1.022, should I just bottle and be happy? Why is my attenuation so low? Here's the...

I know this is pages and pages back, but having worked at a paintball field and playing for a lot of years (some professionaly) I can tell you that the CO2 most likely had a fair amount of oil in it. Like, watery, gold, lube-your-orings oil. It can pick up a very metallic smell and feel when...

My friends Allie Haynes and Brett Stoudt are getting married mid-November. I drew up this recipe as something I could gift them on their wedding day, and would age for their first anniversary. I present, "The American Brett Stoudt" From beeralchemist: 1.071 OG 1.013 FG 34 SRM 64 IBU 7.9%...

I present, "The American Brett Stoudt" From beeralchemist: 1.067 OG 1.014 FG 34 SRM 71 IBU 7% abv - 7# LME - 1# Light Chocolate malt - 12oz Crystal 40 malt - 8oz Black Patent malt - 8oz Corn Sugar - 6oz Acid malt - 1.5oz Centennial 10aa - 1oz Amarillo 8a (15mins) - White Labs...

Hey, I'm trying to get into kegging, I've got a kegerator in the works but I still need some items =p - 2 corny kegs ball or pin - 1 5 or 10# co2 tank - double regulator/other various equipment on the low Pm or post if you got a deal =]

My lhbs stocks white labs, I was going to go with them. I was thinking about pitching Brett by itself and then feeding it after initial fermentation? That's where I get a bit lost, I've never used Brett before =p

I was going to try it in a sweet stout, but I think I'm gonna try and use Brett in an American Stout. It's for my friend's wedding gift, his name is Brett Stoudt :P

I planned to stress the Brett to capture more of the esters, which I've read to be pineapple =p I'm just theorycrafting currently, Monday I'll be bottling and grabbing my old cake for propagation and Brett experementation. I think I have another 9ish days before I brew again :)

As a new homebrewer there are a ton of thing's I want to try. Two of which have consumed me for the past couple weeks are incremental feeding after primary fermentation for a higher ABV and brewing with wild yeasts, particularly Brett C. I heard about incremental feeding on Jamil's "Can You Brew...

That sucks :( You can always use my LHBS here in Tallahassee, I checked shipping and it's 8.60 for UPS ground, they say it'll be in transit 1-day. They're really knowledgable and super cool. Whenever I buy yeast in the shop they icepack it for me, just for my 15min drive home =P Their website is...

You can definately step it up to a full vial, you'll just need to make a starter and gradually feed it more and more starter wort. I'd definately reccomend a stir plate, so you can just pitch it and leave it for a day, throw some more wort, leave it for a day, etc. Otherwise you have to stir as...

I love this book. Before I even started brewing I bought Joy of Hombrewing, Brewing Classic Styles and Designing Great Beers. BCS is what I reference the most so far, for extract brewing and extract/steeping grain it's got every answer I need. John Palmer writes very plainly about the most...

5 gallons of sweet stout brewing sunday here :D