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Basically I did a 7 gallon batch to account for the trub and what I lose in the bottom of my conical fermenter: Ingredients: Amount Item 9.5 lb Light DME to replace Pilsner 2 Row malt (or 10.5lb LME) 8.4 lb Maris Otter...

So finally did it and hit the 21% mark I was aiming for. Taste very close to dogfish 120 but has a very sweet corn sugar taste to it. Only been in fermenter 5 weeks. Will time kill some if the sweetness? Will the carbonation hide some of the sweetness? U hit my final gravity but just taste...

Finally figured it out. And came out great. 3rd time is a charm.

Going for 22% on this bad boy. Have researched for months. final recipe calls for 8 oz of dextrose added 2X daily for 2 weeks. Hops added each night for 3 weeks. Hoping the yeast hangs in there long enough to at least get over 20%.

thanks for the advice..

So I am brewing a very high gravity beer. Starting off with a starter and standard yeast strain and then few days in doing starter again and adding a super high gravity yeast. If by chance the yeast stop working before I hit my desired final gravity (and I still have sugars to add) could I...

My bad. I couldn't find my original post and thought my POS laptop lost connection and didn't post.

Thanks for all the info! Helps a bunch!

thanks! Beer is a great summer beer. Light. Just a hint of the Sorachi hops but has an interesting sweet/cream aftertaste that last for just a moment.

Okay. So what should I mash at? How long etc...

So I've been trying to clone Uinta Sum'r for a good year+ now. Got the blonde ale part down. Sorachi hops down. But can't figure out how to get the sweet creamy flavored finish. Honey malts? Any ideas? Tried vanilla. Tried lactose. It's not those.

Been trying to clone Uinta Sum'r for a while now and can't get it right. Got the golden ale part down and got the sorachi hops down but how do they get the mild sweet/creamy finish? Tried vanilla. Tried lactose. Neither of those. Maybe honey malts?

I am aiming to brew a beer that will finish out at about 20% alc/vol. 1) The yeast strain I found, the owner of the home brew shop I use, says is good for up to 20-25% alc. Can I add all the sugars at once and if not, why? 1A) If I need to continually add sugar to the beer while it is...

Thanks for the help. Looking to make a really strong beer to bottle and age for a long time and crack one here and there with friends as a conversation piece more than anything..this gives me hope.

Is it possible to get up to 15% or higher you think doing partial mash? I have a 10 gallon brew pot and looking to do a 5 gallon batch.

Trying to get a recipe for the highest alcohol content possible (for partial mash)..everything I look for seems to be All Grain which I am not set up for. Thanks for any help..

Just found a good one! www.pixlr.com Thanks for the help...

Any other suggestions?

So how long do I need to leave this beer in the fermenter with the peach concentrate to get some peach flavor? I did primary for 5 days or so. Added 3lb can of peach concentrate (to 5 gal. batch). 2 weeks good? 3 weeks? Also added that lacto bacteria since I'm going for a dogfish peche like...

from what I've read I take my OG and reading after primary. For me that is 1.040 - 1.010 = ~3.9%. From what I read I now add my 3 lbs of peach concentrate (which contains my 110 grams of sugar). Give it a day or so and take a new reading. And then at end of secondary a final reading and add...