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are you stating this stout is a clone of the birthday bomb, posted above?

Kegging the RIS here @ 6 AM in AZ... Measured OG = 1.084 Measured FG = 1.020 ABV = 8.4% Tastes superb!

http://www.homebrewing.com/articles/chile-beer/

Fate (South) = Scottsdale. arizona wilderness brewing = gilbert OSHO = phoenix perch and santan = chandler BRI = mesa

55f

I need to look back at my notes. I believe it was 10 days after pitching the starter. day 8, 9 and 10 all had the same SG and I assume fermentation was complete. I will do the following different next time: - keep mead in bucket for 28 days to allow for yeast to clean up after themselves. (I...

kept under a kitchen table. ambient temp was between 72-76. At 3.5 weeks, I racked into tertiary (was in secondary since day 10) and cold crashed for a few days before kegging. Id have put into my chest which is @ 68F but it was already full of fermenting beer.

Update: Tasted mead after a few days in keg. (6 psi @ 38F) Yuck! Tasted nothing but chemicals. Im not sure what I did wrong. I followed the correct sugar break additions and degassed for a week.

Hi guys. My neighbor is allergic to barley and rye so i thought to see if I can brew an all wheat for him. Im not sure if it exists as I understand that wheat is used in as much as 60% of the grain bill. Im seeking guidance. Is it possible to make an all wheat beer? thanks all!

I am going to brew this beer sometime next week. I will keep it in primary for 30 days then age for 240 in a recently used bourbon barrel. will update as I make notes for those that are interested.

8th day racked into secondary carboy put in keezer (38F) until 04/14 03/29 SG = 1.002 03/30 SG = 1.002 03/31 SG = 0.998 I hope it doesnt drop again.

do you mean: wait for gravity to stabilize transfer to secondary (5gal carboy) for 14 days cold crash 24 hours before I keg. OR wait for gravity to stabilize cold crash transfer to secondary (5gal carboy) for 14 days keg

Day 6 since pitching the yeast. SG = 1.002 Measure pH = 3.05 Liquid is cloudy At this point, Im not sure what to do but keep an eye on the SG. If it is 1.002 two days from now then I will transfer to a 5 gallon carboy for 14 days. Bray, your guidance is appreciated.

I actually found out about your interview from Vicky herself when I spoke to her yesterday regarding something else. Very cool. I will be listening in!

Thanks! Is the pH ok? Im at the point now where Im waiting for fermentation to end so I can transfer to secondary.

Thanks, Bray. To confirm, if I have a SG of 1.099 then my Staggered Nutrient Additions will be: 1.099 - upfront 1.059 - second sugar break 1.019 - third sugar break

Day 4 - 3rd sugar break SG = 1.033 pitched dose of fermaid-k and dap Measured pH = 3.26 Bray, is the pH level ok? Should I add a small dose of K2CO3 to bring it up? http://beerandwinejournal.com/potassium-ph-mead/

Just prepared the must and pitched the yeast. SG = 1.099 Measured pH = 5.36 Total volume = 5.00 Gallons

Thank you, sir! Id assume no decanting then if I need to account for the 2L in the total volume.

Im about to cold crash the starter for 24 hours and then follow your recipe, loveofrose. I reordered your recipe and instructions based on how I understand it: • Smack Wyeast 1388 pack for overnight. o Mix the following in 1800ml RO water and pour into a 2L flask:  Starter...