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I ended up using .25lbs of sugar, so not very much as far as the Belgians go. If I made this recipe again, I'd probably dial back the hops a little more. It has a big hop character to it (more than intended), so I'm going to let it bottle condition warm for some extra time to let it mellow...

Let this beer sit until today (7 days in the primary just to make sure it cleaned up) and took the gravity... 1.003. Holy crap, it was suppose to be 6.2% ABV.... ended up about 8% ABV oops! A good problem to have

I'm seeing if anyone on here is from Bozeman, MT? I might be moving up there for work and need to find a Homebrew shop! It looks like there's a bunch breweries up there! Any help would be appriciated :mug:

Thought I'd throw 2 cents at this one! Just judging by taste profile of stouts and porters with all consideration of ingredients and numbers out the window... Porters tend to push a bit more of "dry/crisp" finish where stouts will tend to be a bit heavier and full tasting. Now make what you...

The 3711 is a beast. Been in the fermenter for 4 days and it looks to have finished up today. Going to let it sit until tomorrow night and take a reading, but there's one small island of yeast holding on up top...but it's going to break off and fall into the beer ocean.

good call. Going to have to swipe some pH strips from my Bio Lab next week :)

Good input, I'll let this beast age out for a while and give it another shot. Now that I think about it I've had some beers that tasted pretty bad right out of the gate (my 1st brew, a Belgian Pale Ale) that hid in the back of the fridge for a couple months and ended up turning out great.

It was definitely in range for the 1st 2 days, and I mashed at 155 which should have given me plenty of body out of this beer. No O2 additions either. Definitely did help jog the whole chain of events though! What I could come up with though is possibily my pH is out of whack. Overly bitter...

I was kind of thinking the same thing. That's why it's going to hang out in the secondary for a while. It's a fairly big beer

Fermentation temps generally held between 64-70. Much better temp control than past batches and it was held at 68 with most fluctuations erroring cooler

2.75 Gallon Batch 6 1/3lbs Organic 2 Row 1lbs Munich 10L .5 lbs Crystal 60L .5 lbs Chocolate Malt (which was omitted....) .25lbs Special B 2oz Flaked Oats 1oz Black Patent Malt and .25lbs Brown Sugar after I realized I forgot the Chocolate Malt to just mix something into it. The Hops Schedule...

I brewed my 1st AG about 12 days back, it was suppose to be an Imperial Porter (appx 7-7.4%), but I forgot .5lbs of Chocolate Malt so it ended up as a Imperial Brown Ale! After 12 days of fermentation and still the occasional bubble coming out of the airlock, I decided to just rack it over...

I was just a worried about the sanitizer finding it's way in there. The fermentation is going awesome so far though. I have it wrapped in blankets and I'll warm it every so often with a little space heater just to keep pushing the yeast

it did create a little bit of a vaccum though, and sucked some of the water in from the airlock. I'm a little worried about that :/

It's been brewed. Starting the fermentation at 1.064, got a little better efficiency than last time. I'm a little afraid that I overheated a little bit with the mini heater I had pointed at it to heat it a bit. It'll cool down though.

This is going to be my 1st Saison, and my 2nd AG batch. Going with a "Batch Sparge" this time after doing "No Sparge" on my 1st AG. This should be a good time, try something new, throw all I've learned about fermentation into the wind, mess with recipe guidelines, you can see where this is...

Hello! I've been reading this forum a while and decided to go ahead and jump in! Just started brewing recently and did my 1st AG over the weekend which was intended to be an Imperial Porter....until I forgot the Chocolate Malt, now it's an Imperial Brown! I'm doing 1/2 batches to do a little...

Anyone else have any input?

The Hops Schedule was 2/3 oz Tettnag (3.7AA) @1st Wort 1/2 oz Columbus/Tomahawk (14.6AA) @60min 1/2 oz Cascade (8.1AA) @10 min I'm expecting this to be a relatively sweet beer now without that Chocolate punch in it. Might turn out to be kind of cool. It's bubbling away really well now after...

This is what happens when you aim to brew a porter and forget to get the the right malt... I was really confused why the beer wasn't darker until I realized I hadn't gotten the Chocolate Malt. Here's my grain bill, what catagory would this beer fall under at this point? (it was suppose to...