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Thanks again Oldsock! Do you read every post in this place? Since dark extract is higher in unfermentables, does that mean it will contribute more body than light extract would in addition to less ABV in the final product? If so, that's ok with me. My last (and first) oat stout was a little thin...

I would greatly appreciate it if any of you more experienced brewers would look over these two recipes and let me know if anything looks off track. BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Toasted Oat Stout Brewer: Asst Brewer: Style: Oatmeal Stout TYPE: Partial...

So got home a few days ago, but have been busy with the usual mundane details and building a son of fermentation type chiller. No bottle bombs have gone off! Between friends and I about 10 are gone...no gushers either. Only myself and one other person seem to like it though. Typical comments...

HA! Adventures in home brewing I guess...I don't have much fridge space so looks like I'll be sharing more than usual when I get home. Ah well, lesson learned...so much to learn. Look forward to reading that Oldsock. Probably would have saved my newbie mistakes.

On vacation right now and don't have my Beer Smith, but it was a PM of about 70% 2-row, 30% wheat in the mash with 2 or 3 lbs extra-light DME. OG was 1.044, before adding the plums it was 1.008 and the same at bottling time. I took gravity readings over 3 days before bottling and it was stable...

Thanks for the feedback guys. I realize I went about this the wrong way so I ended up racking off the plums to a tertiary after a few days, and bottling about a week after that (I'm away from my notes, exact timing escapes me). I cracked one open about 10 days after bottling (early I know) just...

So, I made a Belgian style Wit, fast, vigorous fermentation over 3 days. Fastest fermentation I have ever had. It really seemed done at the end of day 2. OG was 1.044. Racked to secondary at 1.008 on top of 10lbs of pitted, pasteurized plums. Pitched Wyeast 3278 half way through the racking to...

So I'm trying my first lambic(ish) this weekend and going with plum...question is how much should I add? I plan on pitting the plums, mashing them up a bit, pasteurizing, racking the beer on top of them in the secondary, and pitching Wyeast's lambic blend. I can't seem to find any guidelines or...

Thanks Oldsock, so decided to swap the .5lb of carapils for 1lb of 2-row for the enzymatic power and add a pound of rice hulls to help avoid a stuck sparge. My idea was to give the blueberry puree only a short time in the secondary to help keep more of the blueberry flavor in the beer. Is...

Hey everyone, this will be my first AG brew :rockin:. I'm using the converted 5gal round cooler method with SS braided hose in the bottom. Ingredients: 5lbs White wheat (torrified) 4lbs Belgian pilsener .5lb Carapils 1oz Tettnanger for 60min .5 oz Saaz for 10min Yeast: Wyeast German Wheat...