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Hey guys, Single Infusion light body mash, 5 gal Assume efficiency @ 70% Est EG: 1093 Est IBU: 78 10 lb Pale malt, Belgian 2 lb Maris Otter .25 lb Special B 3 lb table sugar 2 oz Centennial, 60 1 oz Cascade, 30 1 oz Cascade, 15 1 oz Amarillo, 5 2 oz Amarillo, flameout 2 oz...

Hi guys! I'd appreciate any pointers! Partial Mash, light body (for more ABV!), 6 gal batch 7.5 lb pale liquid extract 9.25 lb pale malt 1 lb chocolate malt 1 lb roasted barley .75 lb crystal 60L 1.5 oz chinook, 60 min .5 oz chinook, 30 min 1 oz columbus, 15 min 1 oz columbus, 5...

First recipe, partial mash (light body, no mash out) - Belgian Barleywine 3 lb extra light DME 7.75 lb Belgian Pilsner 2 lb Belgian Pale 1 lb Cara-pils .5 lb Flaked Barley .25 lb Rye malt .25 lb Special B 1 oz Centennial 60 min .75 oz Sterling 45 min .75...

I made a saison OG -1.081 It has stalled at 1.040; I was using Wyeast 3427. I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?

Hi guys, Pitched at 70F, rose to 85 over the course of the next day. Very violent aromatic fermentation. Next day it appeared primary fermentation (or at least the violent krausening stuff) had ended. Now my hydrometer reading is dropping very very slowly day by day. No airlock activity (I...

Good evening fellow beer lovers, So, I had the Saison Du Buff from DFH, Stone, and Victory earlier this summer. Frankly, I thought it was amazing. I intend to make something inspired by it, though I am not trying to clone it. I've got some questions about spicing this thing! My recipe looks...

Howdy folks, I've been all grain brewing for some time now and have the potential in the future toward moving into a brewpub. My questions: I am assuming a horseshoe set up beginning with hot liquor tun, mash tun, kettle, heat exchange, fermenters, bright tanks (if possible), to kegs...

Hey guys, As it states, I have a stein made in West Germany. Online translating programs don't seem to be too great, it probably doesn't help that there are so many different dialects in that region. I'm not sure how it's supposed to be read, so I've attached this picture! Please let me know...

Does Amylace affect lactose (milk sugars)?

I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity...

I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity...

So.... my fermentation seems to be stuck for my Quad. I used Wyeast Trappist High Grav, and have since pitched dry champagne yeast to try to finish up fermentation. The champagne yeast has produced no krausen and seems to be going nowhere. Furthermore - The simple syrup that I started...

Amount Item Type % or IBU 2.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 20.00 % 2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 20.00 % 6.00 lb Amber Liquid Extract (12.5 SRM) Extract 60.00 % 2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 81.9 IBU 4.00 oz Cascade [5.50 %] (Dry...