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Correct me if I'm wrong but the whole point in dry hopping during active fermentation is biotransformation. Otherwise you could follow traditional dry hopping techniques or keg hopping for intense hop aroma/flavor. To further clarify biotransformation is about activating properties of the...

Did this setup work to perform mash steps such as raising temps to a mash out temp?

I realize this is brewed, looks great btw, but wanted to add the protein rest is really important to this beer. With the wheat and oats consisting of more than 50% of the grist you can arrive at a sickly thick beer. Ask me how I know! That said my last Wit was the best wit I've tasted, surely...

First like most things in brewing there is fairly well defined science that addresses a mash's ability to convert starch into sugar. Brad Smith does a good job with it here. As for the beer the 1.030 fg is pretty close to what I'd expect from 16% roasted malt and mash temps as high as 154...

Fwiw Victory, my favorite malt, though technically a roasted malt isn't considered as a roasted malt by some recipe calculators and many homebrewers including me don't calculate with it as a roasted malt but rather as 'Highly Kilned'. Biscuit & Amber malts fall in this same characterization...

Generally speaking what you've got will yield a very nice beer. I would prefer this beer be brewed with the English Ale variety rather than the cleaner US05. The one thing that I know from experience is anything under 1.045 needs something added for body, dextrin malt, wheat malt, flaked...

Ultra bitter, no. 1-5 extra IBUs, yes.

To be clear for thehorse1 if you're doing extract or partial mash recipes you are completely fine performing what is called a partial boil rather than what is called a full boil. (google if the definition isn't readily apparent) With partial boils your hop utilization is lower, meaning you...

The simplest online recipator(recipe calculator) is tastybrew dot com, then Brewer'sFriend and Brew Toad online calculators are more advanced and simple enough to use. My advice, use one of those to punch your ingredients into to understand fully what you're building. Looks like the Coopers...

If you've got the syrup, I'd just add it in, it'll be fine as it is made by beer people for beer and has been boiled prior to packaging. If you don't have the syrup I'd boil up some sugar, as much as 12% of your gravity to be exact. Just add roughly the same amount of water as you do sugar...

I didn't see where you posted what yeast you used. I'm certain your beer is done fermenting. You have a high % of unfermentables going on is why it finished so high. Sure it might should have gone a bit lower but with just 7# base plus a decent amount of roasted/carmel malts and 1 lb of...

It is a different kind of smoke, phenolic like peaty island scotch whiskey and not for everyone. I however love it! A dosing of .5 to 1.5% in most any non-hoppy beer would play well. It would be interesting to me at half a percent in a blonde ale. I've used it in 80 schilling scottish style...

Also I did such a heavy dosing for my 1.5 gallon batch as a steeping/whirlpool addition/flameout that I didn't add anything to secondary. The only negative to my brew is a soapiness, or actually floral component that comes off as soapy, that we suspect might come from the lemmongrass.

I brewed a Thai brew this spring and it's delicious. I went really big with my flavors, originally designed to be a Wit-Thai with a wit grain bill but I wound up using wlp530. I went whole hog with Tom Kha Gai flavors using ginger, lemongrass, cilantro, lime zest, red pepper, and small amounts...

Could I get a mod to put an end to this? You're ruining the hobby bros, math hurts muh head! :p;):p

The roasted malts produced by different malters are often very different even when bearing the same name. Thus for more chocolate/less roast find a lightly roasted chocolate malt. In small quantities wether it's barley or wheat isn't going to matter. While not trying to discourage your...

Update: I've really tried to maintain the water bath above the 112-115 temp range to keep the mash temps elevated above 110. This evening so much gas was being pushed up through the mash that it created air/gas pockets throughout the mash and raised it's overall height by about an inch. It's...

As for sour mash for 5 days, I think it'd be fine. No reason to think otherwise if bad bugs aren't in the mix. Btw one of those BYO articles is fantastic in covering the exact desired range of temps to help keep the likelihood of bad bugs to a minimum.

This is my first time to this event at the brewing rodeo, so take it with a grain of salt, but I've read quite a bit! I'll share a few links below well worth reading. The answer is a 2-liter if fermented for 48-72 hours would probably give you a 'wang/twang' flavor similar to a beer with acid...

Kingwood, the soda bottle thing is exactly what I was saying above. Instead I went with just cutting the top off a 1 gal jug and covering the mash with plastic wrap. I plan on posting a pic later showing how I'm maintaining temps in a water bath inside a cooler. She's going well now! And...