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That sounds interesting. I've always used plain table sugar, I think I'll mix it up on one soon.

The chart you linked says nothing of sugar. It equates DME, LME, and grain. Sugar yields 46 ppg and most DME 45 ppg. You can go ahead and sub them one for one, the difference won't show in the small amount of sugar used in a recipe.

Plenty if professional brewers use a percentage of simple sugars to help dry beers out, especially IPA/DIPA brewers. I think Palmer advises 5-10% of your total.

Instead of pouring into your fermenter try pouring into a bottling bucket. Then let it run from the spigot into your fermenter. It takes some time and creates a ton of foam. I've always used this method, taken a couple medals with extract brews doing so.

A few 1 gal projects going. Locally captured yeast for primary and various dregs added to secondary. One is a fruit/Brett beer without any souring bugs.

I ended up bottling both at the end of June. Got about 8 bottles out of each and they were all drank by September. The tartness all but disappeared, but the Brett character intensified, especially in the bottle. I wish I had saved one or two. I rebrewed the base and added a full pound of...

Another vote for Jamil's "Brewing Classic Styles". Check your local library, I've gotten my hands on a number of great brewing books free.

I've brewed the recipe with s04 and 1332 with negligible differences. 1332 with a starter finished slightly lower but they both tasted great. Both times I split off a gallon and bottled it with a double shot of espresso with outstanding outcomes. I've got 5 gal going now. Half is getting...

To answer the OPs question, sucrose contributes 46 ppg. 6.75 oz gives you 19.4 pts, or 3.5 per gallon. You actually finished somewhere between 1.004 and 1.005.

The Lone Star Circuit is a collection of Texas homebrew competitions. http://www.lonestarcircuit.com/

I have an espresso machine so I brew espresso and add it to the bottling bucket. I added 38g(which was 2 1/2 double shots) to 3 gal of chocolate milk stout with great results. Others add coffee in various forms at various times with success. This has worked for me.

Wife and I brewed the mixed berry. We used the whole sweetener packet. It tastes good, but it's way too sweet and it definitely has the artificial sweetener aftertaste.

Dump it....or read the stickies. Your choice.

They aren't crazy or old fashioned. They're simply volumetric measurements. A tablespoon is half a fluid ounce and a teaspoon is a third of a tablespoon.

Your beer will taste fine with 45 minutes in the freezer. Where does it come in that it has to be refrigerated for days or weeks? Other than cosmetic issues its fine. Once it's carbed it's carbed. In every competition I've been present for judging sessions they chilled the beer that day. I've...

I don't think so either. Whatever OP is growing came from the air or his buddy's saliva.

Sorry, double post.

I used 2.75oz directly into the secondary of a 3 gal milk stout. Left it for 2 weeks and was very pleased with the result. Bottled it with some espresso and the chocolate and coffee balanced very well.

I dry hop, with pellets, directly into the primary. Although I wouldn't go by any timeframe. Check the gravity, dry hop after it's finished fermenting. If you're concerned with hop material when it comes time to bottle, just put a paint strainer bag over the end of your siphon.

It's only 4pts above BJCP (FG 1.012-1.024). I don't think it will make much of a difference. Post the recipe and fermentation conditions for the best responses.