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And the EC118 is added in addition to a normal dose of priming sugar for a stout or is the new packet of yeast enough to prime the batch all by itself?

Has anybody oaked their batch, and if so how did it turn out?

What's the thinking behind this tactic? Is it that there probably isnt enough residual yeast left to consume the priming sugar and thus to properly carb the batch?

Any hard or fast rules for knowing whether or not I need to add yeast to my batch before I bottle? I racked off of primary in March and my batch has been sitting in a carboy in the basement ever since. I added my MM soaked oak cubes about a week ago and I tasted yesterday and I am satisfied...

Took a gravity reading and the batch is still right at 1.020, I'm hoping that this is good news. I will more than likely get the oak beans in there this weekend.

Thank you for all of the insight guys, it's very appreciated. I feel slightly better today than I did yesterday. I will check the Gravity again and post a pic of what I've got going on in the carboy.

Considering the fact that ive never had the real KTG, my choice would probably be it. With that being said, I do love KBS so I would pour one of those right after :mug:

I have a question for some of you more experienced brewers as I think I might have a problem on my hands with this brew. I brewed this recipe on 3/8, (OG 1.084) and racked it to secondary on 3/28 (FG 1.020). I put it in a glass carboy in the basement where it has sat ever since. For the last...

I'm looking to brew this recipe up this weekend with a few changes to help clean out some hops that I have left in the freezer from this past winter's hop buy. 1) Without having to read through all 40 pages, does anyone have a 5 Gallon AG recipe available for this? 2) Would East Kent...

I just brewed this recipe (the original) for the first time 3 weeks ago and am set to bottle this weekend. I read through all 170+ pages some time back and remember there being some chatter about priming this recipe. Should I prime at recommended rates (I usually use brewersfriend) or does...

I see that its been a few years now but how did your batch turn out? Why did you go with flaked rye over rye malt?

I have a half pound of these and will be brewing up a smash-ish IPA (Simple malt bill w/ Vienna, 2 row and C20) in a week or two. Im not clear on an exact recipe yet but know that I would ideally like to try and use an NZ or AU hop to bitter with and use only the rakau for the flavor, aroma &...

Bump. Hoping to hear how those of you who have already brewed this added your oak, for how long and how it turned out.

I did a 5 gallon batch in my 15G kettle and I only used 3# DME (with 15 minutes left in the boil. I mashed 17# pale malt grain along with all of the other adjuncts from the original recipe (Carafa, Chocolate, Special B, Roasted Barley etc) BIAB style. My efficiency has been a constant issue...

Brewed this up this afternoon (BIAB) with 17lbs of pale, and all the other ingredients along with 3lbs of Amber DME and only ended up with 1.084 OG (BS predicted OG was 1.106). Despite all that I am going to roll with it for a few weeks in primary and then secondary to another Carboy where I...

it would depend on how clear the beer in my carboy was. If there's a big hop cake on top of it, I'm definitely cold crashing for a day or two. if its pretty clear and just has a few random clouds of white foam on top and a big trub pile on the bottom, im probably more apt to just move it to the...

I would think that you would want to let the dry hops ride at fermentation temps for at least a few days anyway. Changing speeds a bit, has anyone done this without the hop shot or found a method for substituting the hopshot? I cant source anything locally and I cant imagine paying $15 to get...

Disaster averted, I stopped by my LHBS tonight and they now carry Munton's Pearl :ban: I would have to believe that it would be a comparable substitute for TF Pearl?

A small update and a follow up question. The update: Many thanks for your help AJ; my 7th batch as a home brewer (with your water recommendation) has certainly been my best. The mineral aftertaste is nowhere to be found and the overall profile of the beer was softer and certainly more...

@bleacherbrewing- I have a few questions about your dryhopping schedule. I see that all of the DH additions show "18 days"; is that 18 days from the start of fermentation or do you dryhop for 18 days? All of the reading that ive done says that you shouldn't dry hop for more than 7-10 days so...