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Cool, thanks for the info GT

Its damn near perfection in a glass, that's what it is. My 7th batch is in primary clearing up. I'm having a really hard time not kegging it right now as summer just officially started. Maybe another week and it'll be time to tap a keg. I'm also going to start looking for K-97. Those who...

375 mL of bourbon is 12.6 oz, which I see as a quite a bit. I just added 6 oz of bourbon to my RIS and I thought I'd be on the upper end. Depends on if you want it to be in the foreground, background, or somewhere balanced. I added 3 oz of scotch to my first RIS and it was somewhere between...

So you want to force carb after 3 weeks and start drinking? If so, I'd go about 2.5 weeks in primary with a 48 hour cold crash to drop a lot of the yeast. Then rack to keg and force carb. If you were to primary for 2 weeks and then rack I think you'll transfer a lot of yeast into your keg...

I couldn't see your link, but generally the bigger the pot the better for BIAB. I would opt for the 13.2 gallon pot as you will be able to mash higher grain bills. For boiling, the thicker the bottom is, the less chance you'll have scorching. Something else to consider as you compare pots.

I'd go option #3 which is to rack to a carboy. Then you can let it sit as long as it needs to. Of your original 2 options, I'd opt for a 5 week primary, then bottle. Its going to taste better with a bit of age to it anyway.

You made yourself a "Steam" lager beer here. Depending on the yeast strain, they can be decent. But I would say in most cases not. 70F is too high for most ale yeasts (excluding some Belgians and Saisons), much less lager yeast strains that are meant to be fermented between 48 and 53F.

Do not bottle with a beer at 1.076, I hope that is obvious. Bottle bombs would ensue. If I'm reading this right, you transferred out of primary into a carboy after only 3 days? If so, there's your problem. You left most of the yeast behind after it just got going. Beer kit instructions are...

If this was an extract kit, first thing I'd check is the age of the extract. LME that is old is well...twangy. If you get extract that is turned over and shipped quickly, you have an excellent brewing ingredient. Second would be what type of yeast you used. If it was lager yeast then your...

I have a 3.5 year old RIS that still has not shown signs of oxidation. 12% and black as a cave at night. Only 2 bottles left :( Usually see some signs of oxidation for most beers between 1 and 2.5 years, depending on recipe and alcohol %. This assumes you were careful during fermentation...

Provided you steeped for 20-30 minutes within say 148F-157F, you mashed instead of steeped. The difference is that base malts contain enzymes to convert starch to useable brewing sugars. Munich has a lower level of enzymes, but has enough potential to convert itself. So you just had your...

Lactose adds sweetness while maltodextrine adds body. I believe you may want more body, not more sweetness (1 lb of crystal is plenty). Malto may not be needed however. I would only add 3-4 oz at bottling if you feel your beer is too thin. Also note it can cause beer farts, as its...

Agreed, maybe IPA's are not your thing. 2 Hearted is a "gateway" IPA for many folks (myself included) in that it tastes great and is on the lower side of the IBU's for an IPA. I'm assuming you followed the hop schedule correctly and didn't overdo the 60 minute addition? I've done their...

+3. Add some DME to bring your gravity up. I always keep a 3lb bag of Mintons Light around for just this purpose. Pretty rare that I miss my numbers now, but happened a fair amount in my first 3-4 AG beers as I was dialing in my process. Sugar will thin it out for sure, which would be bad...

Alt, Vienna lager, and pumpkin ales round out my fall beer plan. All are big on flavor, but not yet big on ABV. Save those for the cold, cold nights in Minny.

Yeah 66 till it starts. Once it does start try to keep it around 65, as active fermentation would push it past 70f. Water bath with ice or cooler packs works well in the absence of a fermentation fridge.

Starters are needed for the higher gravity. Temp control is important for Belgians especially. But you could probably get by without a fermentation fridge if you pitch at 62F, try to keep it under 65F for 36 hours and then let it start to free rise up to low/mid 70s.

Surely. Make sure the LME is very fresh. And add the second half of it with about 5 minutes drone flameout. This will help lighten the color. Finally, stir it in vigorously so it does not scorch on the bottom. Cheers!

Sorry, but similar to Belgians, Kolsch is all about the yeast. You can duplicate the grain bill and hop bill, but when you throw in dry ale or lager yeast, you get an ale or lager. Not a Kolsch. Its a really fantastic yeast strain though, so my suggestion would be to pony up for the WY2565...

Half of the bottle gives good aroma for fruit extracts (2 oz). I've done it 3 or 4 times. But I also like to add real fruit, as that will give you a much more authentic taste. Look for cans of raspberries. Aldi probably has them for about $1 each. Add 2 cans plus the 2 oz of extract and...