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I would like to revive this thread. I made a RIS last week that began at 1.100 and has gotten down to 1.029. the airlock has stopped bubbling. I mashed at 150 and pitched two rehydrated packs of S-05 to start. I have already tried raising the temp and gently rousing to get a couple more...

is there any downside to using the stabilizer? Lets say I was focusing on both pH control and then the flavor profile with Calcium Sulfate and Calcium Chloride, would focusing on these issues independently possible lead to an overuse of salts and/or minerals? I'm under the impression that 5.2...

sacch, I just brewed a witbier 11 days ago that was very similar to your recipe (6/12). Ive fermented at around 72 and the airlock has stopped moving. I was wondering why u did a 3 week primary. I know that witbiers are supposed to drunk fresh, just curious what your reasoning behind that was...

I used to always rack to secondary and DH loose, but now im hearing guys on BN talk about how it prob does more bad than good due to oxidation concerns. What im wondering is if I DH in the primary and then gently rouse the fermentor every 2 days to maximize hop contact time with the solution...

I was actually thinkin about droppin the carapils. Thanks for the help, gonna adjust my hop schedule a bit as well from your suggestion. Style: India Pale Ale Estimated PreBoil OG: 1.053 Estimated PostBoil OG: 1.065 Expected FG: 1.015 Attenuation: 77% Evaporation Rate: 14% Efficiency...

Any Assistance would be much appreciated- Style: India Pale Ale Estimated PreBoil OG: 1.053 Estimated PostBoil OG: 1.065 Expected FG: 1.015 Attenuation: 77% Evaporation Rate: 14% Efficiency: 72% Mash Temperature: 153 F IBU: 72 Color: 6.2 SRM US 2-Row- 12 lb 89.5 % US...

I want to bottle my Belgian style golden Strong to around 4 volumes. Are the 22 oz bottles able to handle higher carbonation volumes than the 12 oz bottles or is it really only the thicker belgian style 24oz bottles that are a safe bet?

Thanks for the suggestion- altered the recipe to: Recipe Type: All Grain Yeast: WLP570 Yeast Starter: 2 qt Batch Size (Gallons): 5.5 Original Gravity: 1.068 Final Gravity: 1.010 IBU: 33 Boiling Time (Minutes): 90 Color: 4.0 SRM Primary Fermentation (# of Days & Temp): 2.5 weeks @...

What you think if i got rid of the carapils and replaced it with a smaller amount of caramel 10l? I'm worried that just pilsner and wheat might not have the malt complexity that I like in belgian golden strongs. Any thoughts? I appreciate the feedback, I want it to be dry and if carapils is...

Recipe Type: All Grain Yeast: WLP570 Yeast Starter: 2 qt Batch Size (Gallons): 5.5 Original Gravity: 1.068 Final Gravity: 1.010 IBU: 33 Boiling Time (Minutes): 90 Color: 3.2 Primary Fermentation (# of Days & Temp): 2.5 weeks @ 68F Secondary Fermentation (# of Days & Temp): 5 weeks @...

planning a witbier for my next brew. Wondering how your results were with the cereal mash.

haha cool thanks maybe I'll up it a bit and shoot for around the average- 3.6 volumes

This weekend I will be brewing an all grain hefeweisse. I plan to collect some of the post boil pre-chilled Hot wort and cap it in bottles, which will be refrigerated until bottle day two weeks later. I've been calculating my speise volume using the kaisers' spreadsheets, determining that with...

any word on how your Wild clone came out?

Ya I hear what you're saying but for instance right now I have a DIPA in the primary. I planned on 14 days in primary racked to 14 days in secondary Dry hopped, racked to 3 days for another dry hop session hoping all this work pays off with one hoppy smelling mother effer. After 8 days the FG...

great discussion Hypothetically lets say i have an ale in the primary which i usually age for 14 days and then transfer to the secondary for another 7 days. If my fermentation ends after a week and I've hit my FG is there any advantage to letting it age on the yeast cake and trub in the primary...

My final recipe which I'll brew next week is as follows. Note that I adjusted my batch size down to a final 5 gallon batch. OG: 1.073 FG: 1.011 Color: 8.9 SRM Expected IBU (Tinsenth): 99 IBUs Brewhouse Efficiency: 70% Boil Volume- 6.35 Gallons Pitch V- 5.5 Gallons Fermentables: US Pale Ale...

Haha whoops, I appreciate it, next time I'll put it in the right section, would hate for people to go ahead and waste $25+ on hops alone thinking that this was tried and true.

Thanks for the comments, I've also read that anything above 120 ibus is a waste of hops. Dont get me wrong I have no interest in making a beer that will burn my tongue, but I guess I was most skeptical about beer alchemy tinsenth formula- am i crazy or is it surprising that 3 oz columbus would...

All-Grain - Imperial IPA -------------------------------------------------------------------------------- Recipe Type: All Grain Yeast: American Ale WYEAST 1056 Yeast Starter: Yes Batch Size (Gallons): 5.5 Original Gravity: 1.070 Final Gravity: 1.011 IBU: 143 Boiling Time (Minutes): 60 Color...