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Because you see it bubbling again, does not mean it is resuming an active fermentation. It is releasing gasses, nothing more. Check your gravity with a hydrometer or refractometer for 3 days running. Equal readings = completion. :D

I had a few minutes, so I threw your recipe into BeerSmith. I set the style as a Scottish Light 60 Schilling, and it's pretty much in style. If you add another 2lbs of Amber DME, making it 3 total, your OG goes up to 1.054, giving you a little over 5% ABV. If you bump the Cascade up to...

I don't know how to phrase this, so I'll just take a stab at organizing my thoughts. Boiling hops for longer than 20 or 30 minutes destroys the more fragile elements that provide aroma/flavor, making them only usable for bittering. So for a 90 minute boil, any hops you add within the first 60...

Go for it!

I also played the sax (tenor) through middle school into high school, dabbled in the guitar, and now after 2 or 20 beers, I'll mix loops into Adobe Audition and do really ridiculous improvised rap or scat to them. That's music, right?

username: vast_reaction

Thank you for all the input and recipe suggestions! Calder, you're totally right. I was using a copy of BeerSmith from a different computer, and some values were obviously not input correctly. I did it again once I got back home, and yeah, that initial recipe is like 1.144, and would cook...

The OG estimate is per BeerSmith's calculations. Apple Juice has a SG of roughly 1.042. I used that number for a 4 gallon batch of Edwort's Apfelwein, and I nailed the OG. But that's interesting with the Champagne Yeast being undrinkable until it mellows for ~2 years. Would Montrachet mellow...

Hi there. I'm making a 1 gallon test batch of brew, and it uses apple juice as an adjunct. However, I want to mash 1.5# of 2-row in it, but I don't want to use 2qt of water in 1 gallon batch, so I'm wondering if there is any downside to mashing in apple juice. Will the amylase enzyme still...

Hi. My friend's 24th birthday is coming up in a few months, and he asked me to brew him something as a gift. Sounds easy enough. I asked what he might like, style-wise. This is verbatim: "Oh, I don't care about style. Just whip something up that might give me nightmares." Again, sounds...

If you are vigilant in following your Extract kit's instructions, it's difficult to miss the manufacturer's estimated Starting Gravity. You should assume that you nailed the estimated SG for your kit, fix the hydrometer situation, and everything will be peachy!

Yeah, I just watched the most recent episode of Brew Masters where Sam is tasting the spice tea insfusions in a base beer. I'm going to try it with some mustard seed in the next week, and try some other combinations as well, like orange zest/mustard seed. Glad to see there's so much interest...

I know it sounds nuts, but I was just eating a sandwich with some stone-ground pub mustard in it, and I crunched a few of the seeds and they have a really good flavor to them. Kinda spicy, really specific and unique. With all the other weird stuff that people are experimenting with, just...

You have created a real abomination of science here. I don't think you can really follow a standard rule set when bottling this beer anymore. You just said that it's a Stout that is bitter enough to outlast some cigarettes and a Subway sandwich, and it tastes like ashes. You can pretty much...

Not only is 16 days in the Primary "not too long", I think you'll find a lot of brewers opt to skip a secondary vessel altogether, leaving the beer in Primary for several weeks, even months. As long as your fermentation area isn't prone to extreme temperature variations, and your sanitation...

:off: I read that as "growling in the bottles question." I got really interested, and now I'm sort of disappointed. Good luck with your stuff though.

Nobody seems to have really addressed this. Yeah, you could totally use a 1 Gallon starter for a 5 Gallon batch of beer. You don't need to pour the entire thing in there, however. Once your starter has been going a few days, pop it in the fridge for another day, and the yeast will settle to...

I'm actually in the process of patenting the phrase "Jerk My Wort" for use in the domain name, some T-Shirts, mugs, mouse pads, etc. We should crunch some numbers, toss some ideas off each other. Get in on the ground floor, make this thing happen. JERK MY WORT.

One thing that helped me a ton with BeerSmith: When you're making a new recipe, look near the top where you can fill in values for your Style, Brewer, Assistant, Equipment, etc. Uncheck the little box that says "Set Boil Volume Based On Equipment" and then you'll be free to enter your own...

Hi there. I might be able to help a little. I threw your recipe into BeerSmith. 9.9lbs of LME in a 5 gallon batch (I'm assuming) gives you an OG of 1.071. This is high for the style, but whatever. Live dangerously! Still, 4 ounces... seems to be an absurd amount of hops for this recipe...