Recent content by Nightwulf1974

And that is EXACTLY what I am going to to. Great idea and didn't even cross my mind. I'm not trying to alter the profile of the beer too much, I just wanted a little hint of apple lurking in the background. Thanks for the reply and suggestion! ~Nightwulf1974

Yep, also an option. I am starting to like the extract option, as I only bottle at the moment. More controllable. Not necessarily the option I linked, but something along those lines.

Good point, I don't know and I certainly don't want to just toss it in there if it doesn't yield any flavor at all. It would up the ABV, but then I would fear it would dry out the beer too much also. Thanks for the advice. I might just use a light hand and put some spices in at the end of the...

Noted. Might just take this route and use a light hand. I don't want it to overtake the beer, just have a hint.

Hey all, Mostly a lurker in the past, but I want to ask you all for opinions. I am getting ready to brew my fall Dunkelweizen recipe that I've made a few years now and tastes wonderful. For a 3.5 gallon batch, the recipe is: 4 lbs. Wheat malt 3 lbs. Dark Munich malt 5.4 oz. Melanoidin Malt...

Kveik is good to like 13% abv or higher, and my abv is only 7% or so in this batch. It's just odd. I'll play the waiting game though and worst case I end up with flat beer, best case in a few more weeks I won't.

Hey all, Not a "newbie"brewer per say, as I've done about 30 batches give or take. Anyways, I'm running into an odd issue I've never encountered before with bottle carbonation. My recent Xmas ale recipe was batch primed as normal, albeit my priming sugar was pretty syrupy so I had to add...

I'm using distilled water and need the snall amount of baking soda to add some sodium that is otherwise at zero. The lactic is just to drop the pH a bit. How else can I add some sodium? If I take both out of this profile, I'm left with an estimated 5.51 pH. Maybe just roll with that?

Well the original recipe which is supposed to be really good has both the orange combinations and cinnamon, but without the other spices, oats or honey. I think what I am going to try (because that is half the fun) is omit the vanilla per your suggestion), toast the oats in advance and go as...

Hey all, longtime lurker with not much posting, but I wanted to see what you all think of this Holiday Ale recipe I've tweaked from David Heath's Merry Christmas Ale. I've shared the link below, it's on Brewfather. https://share.brewfather.app/8X8MVwXakXEyJ5 I'm brewing tomorrow and mainly...

Interesting as I would have thought removing that higher concentration of priming sugar would have lowered the carbonation a lot more and why I was actually worried about under carbonation. Either way, I'm not touching them and they are in a sturdy box. These are bottles from my local LHBS and...

So I already drew a sample at two weeks and it was done, with a FG of 1.006, a highly attenuated Kolsch. The OG was 1.054 IIRC. Today was 3 weeks. When I measured the sample realizing it was now introduced with priming sugar, the gravity reading was about 1.019 temp corrected, which was when...

Hey all, Complete brain fart and rookie mistake on my part. As I was racking onto the priming sugar as normal, I thought hey, let's take another final sample to test the gravity. This was mistake and blunder #1. Completely brain dead maneuver there, taking a sample full of priming sugar...

Perfect. Thanks once more, you've been very helpful!

Awesome and thanks! So if I am doing no sparge, I can just leave the profile as is for now. Am I understanding you correctly?