Search results

I am about to bottle my imperial stout and I think it's going to be a difficult one to carbonate in the bottle. This beer clocks in at 12-13% ABV depending on which formula you use. I primed and bottled 2 bottles so far just as a test. After 1 week there was a hiss when the bottle was opened...

If I am trying to ferment a big beer that has, for example, 11 lb of light malt extract and 2 lb of regular sugar added to the boil, would I do better to add the sugar later after the fermentation of the malt extract has mostly completed? I heard from someone that once the yeast encounter the...

So the primary fermentation of my imperial stout is nearly complete and I was thinking to add the molasses that my recipe calls for. How much water would you use to boil per cup of molasses? Also, how much molasses would you use? I was thinking of keeping the molasses at less than 10% of the...

I have searched around a little bit but I don't see much info on this. Is it more likely to get good attenuation if you don't put all the malt into the wort at once? For instance if I were to make a beer that was going to be 1.15 OG, would I do better to make a 4 gallon wort of 1.09 OG, then...

I have a seriously stuck beer so I made a big starter to try and get it going again. My yeast in the primary has not dropped the gravity for a couple of weeks so I want to transfer it to a carboy along with this starter. What's the best way to get a 1 gallon starter into a carboy? Siphoning...

I am making a big, big imperial stout and the fermentation is really giving me trouble. The gravity has only gone from 1.13 to 1.09 and now it's been stuck for the last week. ----HERE ARE THE DETAILS---- HERE'S WHAT WAS IN THE BOIL: 5 gal spring water 16 lb light malt extract for 60...