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Gunners daughter by Mast Landing Fantastic milk stout Tastes like chocolate, coffee, and cream soda

Vienna lager from silvaticus brewery Very tasty

Pitched the yeast tonight, let's see what happens For plan B I did a little research and using amyloglucosidase will convert some of the unfermentable sugars into fermentable sugars

Yep krausen for sure and it is definitely way too sweet. I got the yeast from my LHBS so vitality shouldn't of been a problem Good chance I'll pitch US-05 and see what happens, thanks for the help guys

Temp is 71, I'll have to try carefully rousing. Maybe I could try US-05 though I'm a bit scared it'll dry it out too much

Hydrometer Can an ale strain still ferment after floccing?

A38 is stuck in NEIPA OG of 1.072 Stuck at 1.030 for 3 days Trying to get 1.014 Grain Bill: 10# Pale Malt 1# Flaked Oats 1# Flaked Wheat 1# Dextrose Very little airlock activity, yeast cake on the bottom and no yeast in suspension. ~1.5" lingering krausen Not sure what to do, I have to...

Jam Up The Mash by Collective Arts Brewing Very good

Pretty decent

Day time temperatures have been above freezing quite frequently lately and it's forecasted to stay that way Anyone collecting sap? Too soon?

My bad, it's an all grain I was more so using that amount as an example. My thoughts are keeping the flavors of the malt but cutting down the sweetness. I've tried mashing at different temperatures before and I've never really noticed a difference, I've only had luck drying out beers by adding...

Coming up with a new Brown ale recipe and I'm not a fan of sweet beers but I was wondering if I used, say, a pound of special b which would be extremely sweet but added a half pound of invert Sugar would this help balance out the sweetness?

So strange I've got it at 68°f right now should I let it run wild?

This is my first time using this yeast and 24 hours in I have bubbles, krausen, and a yeast cake. Did white labs mis-package a lager strain?

Very dangerous

My first time and my new favorite

¯\_(ツ)_/¯ Easier to handle I guess, it's like a mostly solid sticky pile right now. I haven't weighed it but if it's within a couple ounces of a pound I'll just leave it alone and use it in its current form

My homemade Belgian Candi sugar is slowly melting in the bag, could I reheat it to try to get it to a hard crack stage?

Thanks! I'll give that a try next time

I think 10 minutes?