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Need Help! Beer tastes great, but it's flat! Flavor is great, but carbonation level is lacking. C Background - crashed cooled at 38-40F for week, before transferring to keg and carbonating. Carbonated at 30 psi for 24 hrs, then reduced to around 10-12 psi. Been on gas for 4 days and is still...

3656 + 5 = 3661 In keg and carbing. Awesome beer even flat!

I know I'm old, but what does swmbo stand for. I've seen this on a number of forum topics, but don't have any idea of what it means.

I hate to pile onto this thread, but I just carbonated a 5 gallon batch in the keg Sunday night, and couldn't help but try it tonight. It's a very nice drinkable beer that should appeal to most. I was able to sneak a few sips while transferring to the secondary for crash cooling and it was nice...

Let's try this one. From Hardywoods website: OG 1.100 ABV 9.2% Color: 40L Bitterness (IBU): 55 Here's what I've come up with in BeerSmith, and based on my previous results as a second batch. Based on BeerSmiths numbers and my estimates from losses 5.5 lbs Pale Malt, Maris Otter (3...

Sorry for the mis-spelling Eulipion, from now on just referring to you as E!

First off for the 1st beer in 7+ years, this beer is pretty good. It was risky shaking off the rust with such a big beer, but I'm glad I aimed high. This beer seems to get better with age. It's been almost 4 weeks in the bottle, and it seems the flavors are beginning to meld more each time I...

I was under some serious meds earlier for some dental work. Tried to post before I left. I'd change the grain bill to use 10% biscuit the rest Maris otter or other suitable grain. Increasing the mash temp should result in more full bodied beer, which would help as well. The initial beer is...

Final gravity was 1.024. It's good, but not close enough for my liking. Here's my next go round. Biscuit Malt 14.5 lbs Caramel/Crystal Malt - 120L - 1 lb Chocolate Malt - .75 lbs Black Barley - 0.125 lbs 1.5 lbs lactose 6 oz ginger root - 15 minutes 0.33 oz (3 sticks) Cinnamon - 5...

Hardywood GSB Tasting notes. Before I begin, I must say, for my first beer in 7+ years, this turned out pretty well. Primary fermenter for 4 weeks at 70F, bottled with 1-1/4 cups DME. Bottle conditioned for 3 weeks (20 days) at 65F. Threw one in freezer for 20-30 minutes to test. First, I'd...

Flavor was close to the GBS. Wouldn't say it was an exact match, but definitely has the same character. Not so much gingerbread notes, but my ginger was of poor quality, it was what was available. I'll seek out the baby ginger if this beer even has the potential i think it will. Next batch...

Ok. Bottled this batch today. Final gravity was 1.024. Initial was 1.090, so we're in the ballpark 9.5% abv or so depending upon calculation used. Flavor was nice. Definitely full body stout, hints of cinnamon, vanilla come through -a little gingerbready. As for aroma, I'm a little disappointed...

My batch will be bottled next week. I'm already considering buying ingredients to retry it, as I believe the GBS is one of the best beers created. Tom Leonards carries the exact wildflower honey, and I'm sure I can find the ginger as well. Still have some Hardywood bottles to compare it to...

I've got a nice video of the new baby, I'll try to upload. I used Wyeast 1056 that was used to create a yeast starter. Thing took off very well. Pitched yeast around 10:00 pm, next morning it was rockin, at 6:00 pm the video was taken. Hope the yeast doesn't tire out. This has got some...

Just wrapped up the mash/sparge/wort boil process for the Hardywood Gingerbread Stout clone. Not sure how it's going to go, keeping my fingers crossed. Here's the process used. Mashed all grains in 3.9 gal water - 148-154F for 180 min (tincture of idodine test confirmed conversion) Mashed out...

I'm going to give this a shot tomorrow as my first brew since around 2002. Shake the rust off in a big way I suppose. Question, why three packs of US-05? Would a yeast starter suffice based on OG, or am I going to regret this.