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So wanting to make a small high gravity farmhouse ale with rye this weekend I went with: 1lb Rye malt 1/2 lb Carmel 15L 1/2 lb special roast 2lb pils DME 1/2oz Amarill. @ 60 1/2oz Amarill @ 30 1oz Amarill. @ 15 1gal batch 148-150 for 60 DME at the last 10 minutes Wyeast French...

chugging along very nicely. Down to 1.016 now, not sure if it is going to go any lower or not. but its only been 2 weeks. Smooth and creamy, no heat from the high grav (o.g. was 1.070). Not as much biscuit as I was hoping for, but it is rather early still.

You certainly cannot boil just water with the hops, indeed you need something to have the proper environment for the wort, 1lb/gal is about right and at that concentration you will not carmalize the LME/DME enough to notice a difference. Also, you will find you totally get rig of the boil over...

FWIW I would simply wait to add the DME and LME at the last 10 minutes to flameout. You don't gain anything by adding any sooner. By adding them in the boil before that you only darken the brew overall. Simply do your steep or partial mash, follow you hop schedule, and add the LME/DME right at...

I would get it out of the cooler and let it sit for about a week and take a gravity reading. If it is still high I'd think about a secondary pitch of something like WLP001 or other clean yeast that will only drop the gravity without giving any flavor addition to the beer.

What did it smell like? Often yeast gives off gases that indeed smell bad, but the flavor is not the same as the smell. All my lambics and flanders brews smell horrible at one phase or another, sometimes just sulfer, sometimes smelly feet, sometimes like roadkill, time will get rid of that.

Noted and stolen

Noted and stolen

Sounds like a classic stuck fermentation. I agree raise the temp and roust the yeast. You should not get any off flavors or fusal alcohol since the bulk of the work is done.

no sweat at all. Let it continue until it settles a bit, clean up and pop the air lock back on.

Simply put, dropping the malt by 2lb will not lower the gravity that much. If you did not really mash the first batch and only steeped and got zero conversion I can see how a lot of starch and unconverted sugars would give you a very high gravity reading, but in that case you would not see the...

I'd call it Vincent brown and use WLP001 for the yeast.

Well, a 1.090 OG is very high so 10-11% would be right. 1.054 OG is a good point for starting a 5% or so brew. I'm confused on why you are steeping 2-row or marris otter, they are both base malts and need to be mashed to get anything from them. So if you are doing a mini-mash good on you, but if...

They need something other than a facebook page, I don't have an account nor will I sing up for one so I cannot get a hold of them. I would pass this along to them for those of us who don't want to have social media logs of their lives

Peated malt and smoked malt are not the same so don't confuse the two. Since you posted this in extract forum I'm going to guess you don't mash at all and don't want to at this point. If that is the case, then peated malt is what you want to use, but you only use a LITTLE bit or it will taste...

The difference between partial mash and steeping is that with a partial mash you need to hold the temp +/- 2 degrees for about 45 to 60 minutes. Steeping you do for about 30 minutes and the temp is not critical. That being said, if you can steep you can do a partial mash. The only equipment to...

I used some cloves for a cranberry beer last Christmas, I ended up with 2 table spoons of whole cloves in the 1c sugar 1.5c water for the priming and it came out great. Lots of clove in the nose, not much on the taste, and a mild clove (but noticeable) in the aftertaste. If you are going to add...

My personal experience is that with all grain you can get a wider array of flavors than with extract. That being said, anyone that gets tired of the plethora of flavor combinations that can be made with extract and steeping grain is either a severe alcoholic or only using an excuse to move to...

No, Just add it in the secondary.

Off topic, but I had planned on doing a C+C on this last Citra based pale but they were out of the Claus. brett at the local. Moved it to next time. Still in love with Citra and it ends up being every 3rd or so beer in the rotation as I always have to have some around. I tell everyone to get a...