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my grandpa. he fought in WW2 and was a brilliant scientist

give it a couple of weeks and make another batch in the meantime

could just be suspended yeast. wait until it's packaged and carbed before making a judgement

the stuff you linked to is the right stuff

i might brew a 12% BDSA, it's a little out of style but who cares

QFT. i can always go to the store and buy beer, but it is so much more fun doing the whole process myself and tweaking recipes until they're just the way i want

people like my wheat beers because they "don't have that beery taste." WTF?

i found a whole pound to be too much lactose in my extract milk stout. AG might be different but i'd recommend starting with half a pound

26016 +5 of bourbon barrel porter +5 honey wheat =26026

i remember the first time i experienced the rhino farts. i almost dumped the batch, but it turned out to be one of the best I've ever made

maybe add some wheat extract? it'll contribute to the mouthfeel and add some more fermentables

if you cap them properly and put the right amount of priming sugar in you'll be fine

i'm the opposite. i have always brewed lighter beers. i'm planning to change that soon though with my first foray into brewing a belgian

i did a chocolate milk stout that finished at 1.022, and it also had a pound of lactose in it. your beer is probably done fermenting, but you should make sure the gravity is stable by using a hydrometer first

if you just want to up the ABV you could use corn sugar or cane sugar. simple sugars like those do make your beer taste drier and a bit thinner though

mine is around 1.022 and seems to be finished. after looking around it seems to be pretty normal

when i use spices i add them at flame out. you should start small, maybe a tsp of the ground stuff

you could try making lagers in your fridge. i think fridges are too cold for most ale yeasts. you could also look into a swamp cooler

it might still be a bit "green" or young. table sugar can also cause a bit of a cidery taste which is a bit like what you describe

did you do a partial boil? with extract it can be difficult to get wort mixed well with water, which causes bad SG readings