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Just thought I'd update.. 2 Days after pitching the lacto and the dregs, and keeping it at 95F, I took a gravity and pH reading. The gravity had dropped 4 points and the pH was at 4.7. My airlock was bubbling vigorously during those 2 days. After tasting my sample I don't taste much that is...

Awesome glad to hear it! That's my concern but it's a little late now. I know that Cascade tries to take a clean beer into their barrels so I'm hoping there's very trace amounts of yeast, and it was a 2015 bottle so hoping that helps as well. It had taken off over the last 36 hours. I'll...

So I brewed up a tripel style beer yesterday which I added L. Brevis and dregs from Cascade Brewing apricot to. I am aming to get it as close to the Cascade beer flavor as possible. I had toyed with several different ways of fermenting and after some reading and advice when with giving the...

I appreciate everyone's replies! I'm thinking it's the crush. I have a ThermaPen so it's pretty accurate. Mash temp could also be a slight issue. Quality of grain probably isn't the issue, I work at my LHBS and our grains are really fresh and I got the higher quality 2 row for the blonde but...

My boil off is high because of the amount of heat the Hellfire puts out. It's at about as low of a boil as I personally am comfortable with. In regards to the 6 row, I mention that because with large amounts of flaked you need extra enzymes which the 6 row provides for you.

I am batch sparging, I have done it in 2 and 3 batches. I mashed for 60min in the DIPA case and 90min in the Blonde case. I am milling at my LHBS so I don't have control over the crush but I could run it through a 2nd time if I wanted. As far as conversion goes, no I am not sure it's done...

So I have done a lot of reading on increasing efficiency and all that and while I understand that efficiency isn't everything when it comes to homebrewing, having a roughly 50% efficiency can be quite annoying. I am going to present my last 2 batches to you guys in hopes that someone can help me...

Yes indeed it is!

I just opened up a bottle last night and it turned out incredibly! The maple syrup priming worked wonderfully. It has a nice body, amazing flavor, and the right amount of hop. Perfect!

Yeah I tried the hydrometer sample and it was very very good, great flavor. I didn't end up going with White Labs, when I went to the local brewing shop they recommend I use a different yeast to make it slightly cheaper. It was still a low attenuating yeast... I can't remember the exact...

Just thought I'd update... I brewed this baby last night and it is going through a VERY active fermentation right now, can't wait to drink it when it's completely done

Awesome thanks so much for all the help! I plugged it back into the Brewers Friend App and got 31.44 IBU which should be good. Now I just need to get all the ingredients together!

How would I go about adding vanilla at the bottling phase? That kind of confuses me. Mix it in with the priming agent/maple syrup? And yeah unless I put in the wrong numbers into the Brewers Friend calculator that is what I got.

Here's what I've worked out with some of the suggestions Fermentables: 9.0lbs - Dry Malt Extract - Extra Light 1.0lbs - Brown Sugar 1.0lbs - Lactose 12oz - Victory (US) 6.0oz - Carapils 6.0oz - Roaster Barely (US) 6.0oz - Chocolate (US) 6.0oz - Midnight Wheat Malt (US) Hops: 1.0oz - Nugget...

Oh awesome thanks a ton. Working on updating the recipe again and I'll see what you guys think. @mdbrewer do you remember what kind of syrup you used? Was it one of the popular brands or a real maple syrup?

Yeah that's what I was wondering. Hmm that's good to know because that definitely sounds like it's worth a try for the flavor. I'll do a little more research to see if anyone has figured out a good ratio for priming with with syrup..

Awesome thank's for the suggestions I'll look into using some cinnamon cereal during the steep. Would you suggest changing the extract type all together to a darker colored one instead of the light? As far as the using maple syrup for priming does that change the carbonation timing table at...

I seem to have found a site where it says ABV is 8.4% like madscientist suggested and an IBU of about 25. Here's what I've worked out in terms of an updated recipe: Fermentables: 9.0lbs - Dry Malt Extract - Extra Light 1.0lbs - Brown Sugar 1.0lbs - Lactose 12oz - Victory (US) 6.0oz - Carapils...

I don't remember it being too terribly hoppy so I'll cut back on the hops a little bit. As far as the fermentables go I was shooting for that 10% - 12% range. To keep it there would you recommend just cutting back on some of the roasted barely and chocolate but leave the rest? Unfortunately...

This was for a 5 gallon batch indeed