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Ha! I totally forgot about that. Yeah same, I took before I topped up. My guess I was at 1.057 and when I topped up I diluted to 1.049 - 1.050. It can. When I diluted, it lowered it. I didn't recheck after I added water. :( so with the correct calc I'd be at ~1.017 I'll take a hydro...

So I've brewed a good number of batches, and this is the first I'm totally confused what all went wrong. I brew small batches (2.5 and BIAB). Recipe Imperal Simcoe IPA: 5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.1 % 1 lbs 4.0 oz Caravienne Malt (22.0 SRM) Grain 2 18.3 % 4.7 oz...

I used the recipe from BYO mag. The clone recipes in that edition they said came from the Samuel Adams brewers (which BYO answered in the following mag.). Because they even asked for the Fizzy Wigg recipe, but they wouldn't provide it. :) So it would have came from Samuel Adams. Also BYO...

Mines still in the Carboy. Planned on bottling this weekend. But have had all kind of craziness with it. I had it at 1.022 for the finish at 61F. Seemed a little high as I was using US-05 and was planning around 1.017, so I moved it up to 70F for a week. checked again and still at 1.022. (Hoping...

I did it as a small batch (BIAB) 2.5 gallons Scaled the water wrong, came out to about 3 gallons. Started with 3.8g (next time I need to use just a little less). Fermentables: 4lb Premium 2-Row Malt 12 oz Wheat Malt, White 7.2 oz Chocolate malt 7.2 oz Caramel Malt 60L 4.8 oz Roasted...

This is what the BYO says, which matches the video. "Cool the wort down to slightly below fermentation temperature, about 65F. Aerate the wort, and pitch yeast. Ferment at 68F (20 C) for 1 week or until signs of fermentation have died down. Cool beer to 60 F and condition for an additional 1-2...

in the video on their site (right hand side) the head brewer says they don't use lactose in the brew. http://www.samueladams.com/craft-beers/cream-stout

yeah I thought the same thing, but this was BYO Magazines version. Didn't say in the article if they got any input from Samuel Adams directly. I also found in my searching to try and figure out the hops. Someone said Samuel Adams changed the recipe and added the Roasted Barely. (can't find the...

No, that's how it is on the recipe from page 55. its calling for 0.1oz/3g at 6.9% for a .7 AAU at the 60min. but I agree, as the recipe says it should be a 28 IBU. Yeah not to worried about the SRM, its the hops. I know this should be a sweet stout, but 14 IBU seems a little low to me. I...

Think I forgot to publish it: Samuel Adams Cream Stout Fermentables: 8lbs 2-Row Pale Malt (2L) 1.5lbs White wheat mal (2L) .9lbs caramel malt (60L) .9lbs chocolate malt (350L) .6lbs roasted barley (500L) 4oz Weyermann Carafa I (350L) Hops: (60min) .7 AAU East Kent Goldings Pellet Hops...

Anyone else have a BYO subscription and looked at the Samuel Adams Cream Stout recipe. It seems wrong (unless I'm reading it wrong). They say it should be: OG: 1.057 FG: 1.020 IBU: 28 SRM: 55 ABV: 4.9% When I entered this in on brewtoad or beersmith at 65% efficiency, I get OG: 1.058 FG...

I ended up brewing the recipe above this last sunday. I upped to 4gallons. Did the same grain bill above, but upped the hops like the .99oz to 1oz. striked at 164F, it only dropped to 160F so I had to add cold water to get it 154-155F. The grain took me down to about 3.5gallons after squeezing...

Sweet thanks!, yeah I really wasn't planning on measuring out .88 gallon of water. That would be a little crazy. But was kind of confused as I kept seeing 1.5qt per lb of grain then I saw 2qt and 2.5qt.

So I've been brewing extracts for awhile and wanted to jump to an all-grain style. But at the same time I want to scale down to do small batches and more often..BIAB fits what I'm looking for. I figured I'd would start with a clone of a clone. The Dead Ringer IPA from nothernbrewer. I plan...