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Thanks all. In the end I confirmed my dextrose weight by putting in a bottles volume (~0.17 gal) into a couple online carb calculators, and they returned approx. 4g of dextrose, so that's what I went with. For those asking about the beer itself, it's the Toasted Coconut Milk DIPA recipe from...

Interesting point. I'm not sure why, I've always used dextrose.

Well, I dosed each bottle, 4 g dex for the 650 ml, and 2 g dex for the 330 ml. Hoping all works out, I've never dosed individually, with dry sugar. Yeesh, what a rookie mistake. lol Might work out ok (as long as the bottles don't blow up or end up under-carbed), as I was disappointed the beer...

I'm using Dextrose though, not table sugar. But looking at carb tables, the difference between the two at such small scale is minimal.

Let me know if my math is correct... I bottled 3 gallons, and my priming calculator had me use 2.5 oz of sugar to get 2.4-2.5 volumes of CO2. 3 gallons = ~ 11300 ml 2.5 oz for 11300 ml = ~ 0.14 oz for 650 ml 0.14 oz = 4g ... so I should measure 4 g of dextrose into each 650 ml bottle?

Jebus, I just did something realllly dumb. Just got done bottling my latest batch, just finishing cleaning everything up... and I just now realized that I accidentally made my priming solution with... wait for it... lactose. >_< So, I obviously back sweetened my beer... and obviously the...

I'm looking toward bottling my attempt at this on Sunday. Looks like it's settled at 1.013... which bothered me as according to my recipe in Beersmith it should have stopped around 1.017... but then I re-read the OP's recipe post and see his ending around 1.012, so it appears I'm on the...

Thanks!

It seems fairly consistent. But...Brewhouse efficiency impacts FG predictions in Beersmith? The way I understood it, OG and volume into the fermenter is what figures into Brewhouse efficiency?

Seems to. I'm not great at judging flavor in uncarbonated beer, but the gravity sample tasted OK. And my previous batches have been good to very good. Might be more a matter of me just trying to understand... With a part of me also somewhat bothered by possibly drying my beers out more than...

I'm fairly new to brewing, about 8 or 9 batches in, I do all grain BIAB. I find that I am often somewhat low in FG. As an example my current brew was predicted via Beersmith to end at 1.017 (includes some lactose) and as of today, I think it's done, is's at 1.014. I'm commonly a few points...

@Crispyvelo , sorry if this was already asked... when are you adding your coconut? Recipe says treat it as a 10 day dryhop, today is day 5 of primary for me, so if I want to package after about 2 weeks, I should be thinking about adding the coconut and first dryhop now... but I still have...

At least it was drinkable. :) Onwards and upwards.

I'll hopefully be brewing a scaled down version of this recipe this weekend!

I use a turkey baster through the air lock port in my bucket lid. Doesn't prevent oxygen exposure but I'm confident it helps minimize it enough to not concern me. And I bottle, so I know the minimal oxygen exposure during a couple fg samples is nothing compared to what occurs when I bottle...

Following, and a question... This sounds like a fun brew to try. I'm not sure if I want to do it as a double ipa though, or a more standard,say,6%abv. Any input in, if I reduce the grain bill to lower the og aiming for about 6% abv, would the flavours go out of balance? If so, any...

Ooooh, ok I see. Thanks.

If you are willing to sacrifice a bottle, you could use one for hydrometer readings. Check in a couple weeks, again a few days later, looking for consistent readings to confirm it's done.

The reserved wort is being used as a starter? But op says he's putting in the fridge as soon as it's collected. And op is later reboiling it and adding it to an already fermenting primary?

I've never heard of doing this. Can you explain the reason for it? What is late wort addition doing for the final product?