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Yeah when i get to it I will let you know. I have three more to brew first. The idea behind this one is to have a winter beer thats not a stout or something like that. Worked great last year

8 lbs of marris otter 80% 1 lb of munich 10% 8 oz of c20 5% 4 oz of honey malt 2.5% 2 oz of flaked barley 1.3% 2 oz of chocolate malt 1.3% Some cinnamon sticks in the boil. Amount? 2 oz of apple extract in keg i dont know about the hops and yeast yet. og 1056 fg 1015 Im...

Ive got an ipa that has an og of 1070 and fg of 1015 according to beersmith. I don't think beer smith takes into account what adding sugar does to the beer and im thinking it should probably be drier. But anyways... I am using two vials of cal ale and was wondering how you think this...

It actually turned out drinkable and was gone pretty quick. Okay on the stomachs and didn't taste bad.

That was the only reading i took. But it finished at 1014. I may have read the 1018 reading wrong. But I can tell it wasn't done, it makes my stomach hurt after drinking one. I guess that is the yeast still suspended in the beer? Too late now...

Am i Fu**ed? Come on people

Its at 1018. I am moving it up to a place where its 75. Do you think I could get at least a few points in one day? But that does mean that it will only be cold for one day (from friday night 5pm to saturday night). The place where the reception is at does have a freezer. I could put it in their...

I will. The dude who i am giving it to (the groom) says hes a sam adams drinker and loves all their beers so i don't think he'll notice :). Just kidding. But anyways I am going to move it to the warmer hallway tonite and take the gravity reading tommorow. Hope to god its down to 1012 or 1010...

I guess Im going to serve it with the c02 tank on 10 psi. This will be after being on 30 psi for atleast 24 hours. But there is still some very minor krausen bubbles on the top of the beer so i didn't worry about taking a gravity reading just yet. Im kinda stressin. It's tuesday night and i have...

good advice, but I made an irish red instead b/c I had some c 40 and roasted barley on hand. I couldn't find any lactose anywhere locally. I will wait and order some chocolate/coffee type recipe online later

You guys like dry ipas? I hear nathan smith talking about adding corn sugar in the boil to let it ferment out, but thats with double ipas. What do you guys think about doing this with a 1060 og ipa eh? My guess is that you have have to scale down on the bittering hops (BUT KEEP THE HOPS...

The temp of the beer is 68 (or atleast that what the magnet thermometer thing says on my fermenter.) I am carbonating by doing the 30psi-shake like hell-and wait a day method. Thats what i always do because i am too impatient anyways. I am going to take another gravity reading tommorrow...

and i do want to do a cold crash for one day before kegging, so it has to be ready in 5 days

I pitched safale us 05 into my irish red which was at 70. It cooled down to 64 degrees in my fermentation room (a bathroom i don't use). I used the wet towel method to get it pretty cool but I didn't keep it wet so the beer warmed back up to 68. Are these changes big enough to give me...

I bought one pack of the semi sweet bakers chocolate and will add it to the boil. I do not have any lactose(milk sugar) and could not find any at the grocery though Do you guys think lactose would make a good addition to a coffee stout anyways?

I am making a coffee stout: 8 lbs of pale malt .5 lb of honey malt .5 lb of c60 .25 lbs of roasted barley ? lbs of coffee beans (cold extraction) .5 lbs of lactose Ive got an oz of mt hood and an oz of wiliamette. Don't know how i will hop it yet. 2 packs of safale s05 (starter)...

I recently had another problem with my beer. It was supposed to be 1.044 but ended up being 1.032. Now this was 6 hours after brewing because I didn't chill this one and just waited to pitch the yeast. I did not take a temp while i was doing the gravity reading because I broke my floating...

I plan on doing starters usually but I did not have any dme on hand. But does anyone have an idea why the colors of the two vials would be different? Both the same yeast

I am going to pitch two vials of white labs cal ale yeast to my beer in a few hours. With one of the vials I accidentally left it out for a day or two before realizing it was there. I put it back in the fridge without thinking. So, the temp with this vial went from cold to room temp to cold...

Well it tastes like a whole lot of citra. I think the half oz at thirty and the citra in the dry hop plays the major role in this beer. The color i got from the munich was exactly what i wanted even though I did not have great efficiency in my mash. But as far as what the addition of the dme...