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Wow, that was a stab in the dark. Ok, I've got one.

Or maybe Victory malt?

Flaked Barley?

Is the yeast German?

Ok, am I the only one who sees the irony of having a drug and alcohol detox center advertise on these forums? Or is the site giving us hints? LOL As I like to say, I dont have a drinking problem, its only a problem when the beer and homebrew runs out.

Ok, I am an AG brewer and just branching out into mead. I made my first mead, a simple semi-sweet mead. While reading up on mead, I came across Braggott which has piqued my interest. My question is this: Can you make Braggott by mixing beer (already made) with mead? Also, if brewing it...

You can correct for the alcohol when using a refractometer. There are several programs that do that for you. The readings I got were corrected.

I checked both on my hydrometer and refractometer. I just zero my refrac with distiller water. I was suspect of the 0.998 FG myself. Is it possible for a beer to ferment below 1.000?

Ok a follow up. I pitched the 2 vials of WLP irish yeast and no fermentation after 48 hours so I pitched a vial of high gravity WL yeast. After 24 hours, it blew up. After cleaning the mess and switching to a blow off tube, it fermented for a bout a solid week. I have let it rest now for 3 weeks...

Hi Thanks for the 05 advice. Quick update. The 2 vials I had of WLP004 were in my fridge for 4 months, so after 24 hours of no fermentation I suspected they were no good. But I was in luck and found a package of Notty I just happened to leave in my freezer. So I rehydrated it, and pitched...

Yeah thats what I figured. I underpitched, but the high gravity yeast should help it attenuate down. I figure I will let this age for a few months then bottle condition for a few more then drink around the Holidays. The accidental barleywine

This was a kitchen sink batch as I used whatever I had laying around. I wanted to use up what I had before it sat around too long and I did not even run this through a program before brewing. I am going to get some high grav yeast and run a starter tomorrow then I will pitch that in 4 days. By...

Ok I made a kitchen sink brew today. I mashed 6 lb golden promise, 2 lb Munich, 2 lb Carared, 4 oz roasted barley then I added in 1 lb wheat malt and 4 lb pilsen DME. I boiled it for 2 hours. I added in alot of hops (lost count of ounces). I ended up with 5 gallons of dark brown wort with a...

That was my premise, it is some type of beer, but it wont fit any guidelines. Will be interesting to see what it tastes like. I put it into Beersmith and it looks like it will be an amber ale with IBU's around 50 and 6.5% ABV. Sounds yummy.

Ok, I decided to clean out my brew materials. So I threw into my MLT 6 pounds Golden promise, 2 pounds Munich, 2 pounds Carared, 4 ounces roasted barley. I was low on my mash temp so it rested at 147. I overdid my sparge water so I ended up with 8 gallons in my BK. So I added 1 pound pilsen DME...

I have never used the iodine test. I usually went with 60 minutes then sparged. Maybe thats why I run low efficiencies.

Hello When I mashed in, I was below my target temp, so I boiled some extra water and added it in. It took me like an extra 10 or 15 minutes. So instead of mashing for 60 minutes at my target temp, I was at 144 for 15 minutes then I went for another 60 minutes at 148. Will this affect my...

Hello I did my first lambic a year ago. I used a sour mash. I put it into the fermenter and forgot about it for a year. Today was the 1 year anniversary. So I opened it up for the first time. I use a plastic bucket as a fermenter so I could not see the pellicle until to day. When I opened...