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I have just brewed a strong Belgian Ale and really need some help in determining what the actual OG is from somebody smart! The main wort was 23l in volume and had an OG of 1.077. 24 hours after fermentation of the wort had commenced, I dissolved 500g of pure glucose in 450mm of Boiled water and...

tomorrow I will be brewing a Belgian strong ale (aiming for an OG of 1.10). I want to add glucose to prevent it from getting too heavy but have read that the glucose should only be added after the krausen starts to subside. I am fine with all this but have no idea how to work out my actual OG...

Last night I brewed a very basic Hefeweizen. I mashed 6kg of Wheat Malt and 4 Kg of pale malt. My first runnings came out at 1.075 and whilst I waited for the sparge and second runnings I started to boil the first runnings. By the time I was ready to add the second runnings the boil had become...

My last lager batch was Lagered for 2 months at 4 degrees C. I used Beersmith 2 to calculate the amount of priming sugar to give me 2.6 Vols of CO2 and primed. 6 weeks later and the beer is great, but to me is well under carbonated - more like 1.8 or 1.9 volumes of CO2 if I were to take a guess...

I brewed a Simple Lager about 3 months ago using Saflager W34/70. Everything went to plan (fermentation temp was about 15C) but the smells through the airlock had a distinct Sulphur smell. After fermentation I racked to a secondary and chiled at 5 degrees for 35 days before bottling. Although...

I have read that it is not a good idea to wash and reuse yeast from high OG beers. I brewed and Englishbarley wine using a combination of Safbrew Abbaye, WLP002 and WLP 099. I expect that the Safbrew and WLP002 were killed off by the high alcohol levels (16%) but as the WLP099 can handle up to...

I brewed an English Barleywine (5.2 Gallon) 30 days ago and need some advice regarding my fermentation. I mashed about 18lb of Grain and added about 8lb of DME to the boil to end up with an OG of 1.164. Wort was cooled to 78F and well aerated prior to pitching my yeast. I pitched 2 types of...

I recently (about 4 months ago) brewed a belgian strong dark ale. My OG was 1.1 and after 4 weeks the gravity wasn't dropping at all. I bottled at 1.032 and primed the 5gallon batch with 60g of corn sugar. I am now drinking it and although the flavor and mouth feel are fantastic I loose about...