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Did you do a starter? Or just throw the high gravity yeast right in? (I think the high gravity yeast you are referring to is the wlp099) Sent from my iPhone using Home Brew

Not sure why I was expecting more... Is it worth it to pitch a starter of wlp099...or just accept the slightly sweeter beer and proceed with kegging and then bottling via beer gun after force carbonation? (I hate bottle carbing) Sent from my iPhone using Home Brew

For 5 gallons: 20 lb Maris otter 3 lb crystal 60 Mash 149 for 90 min at 1.25 qt/lb My mash efficiency was pretty good but missed my pre boil gravity by a tiny bit. So I did add a small amount of dry light malt extract to get it exact. But it wasn't much extract. No fermentables added later...

2565 got me 3rd place overall at the NC state fair. I fermented warmer (around 65) and then cold crashed and then let it clear up in the keg for about 2 months. First few beers off the keg were a little cloudy but after that it was great. Definitely benefited from the 2 months in the keg though...

I brewed an English barleywine about 2.5 months ago and got busy and didn't check the gravity for a while. It started at 1.127 and now seems to be stuck at 1.033. I was hoping to get around 1.021 as my FG. I used yeast nutrient, plenty of O2 from the can (30 seconds on day 1 and a minute on...

Any other suggestions from anyone else out there? :-) (Thank you to anyone who replied so far)

That is what I was thinking...but the stupid brewing app I have didn't seem to agree. I do want it dry, so I am thinking by bumping down the grains it will be lighter and even if it attenuated fully, it won't go above 7% or get too big...

I am also thinking about decreasing the grain/hops to get the abv down (and prevent a big increase in IBU)...possibly: 8 lbs 2 row 1 lb white wheat 1 lb Vienna Then only do 1.5 oz hops at 90 min OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 25

Basil Saison 10 lbs 2 row 2 lbs white wheat 1 lb vienna mash at 148F for 60 min at 1.25qt/lb boil 90 min Add 2 oz Styrian Goldings at 90 min 0.5 oz Chopped Basil at 10 min 0.5 oz Chopped Basil at flameout Ferment with Wyeast 3711 (French Saison) for 2 weeks around 70-75...

Dry hopping that recipe would be awesome. I say dooooo it!!!!

Thanks for all the awesome suggestions so far! Three follow up questions (one of which someone else already started asking): 1.) what is a good yeast for the high ABV barleywine to use in the bitter? 2.) I have no experience washing the yeast. Is this absolutely necessary if I time the...

anyone?

haven't made one, but i know people who have done it by transferring the fermented beer from the primary to 1 gallon plastic jugs and throwing them in the freezer one or two at a time for a little while to create the ice slush, then carefully pour through a funnel with a filter and tubing into...

I agree with Citrus Wheat APA...I also agree that this sounds awesome. Will definitely have to try something similar to this at some point. Might try some grains of paradise to give it some zing instead of coriander since I have an ounce of them laying around and only use 2-4 grams per 5...

I want to brew a barleywine that I can bottle age for a very long time... 10+ years Unfortunately, I haven't brewed a barleywine yet. The following is what I was thinking...feedback is much appreciated: Batch Size: 5.5 gallons Estimated OG: 1.113 IBU: 82 SRM: 18.2 Estimated FG: 1.020...

Hahaha. Normally I wouldn't have even posted and just waited to see what happens. But I really REALLY want to dispose of this one safely myself ;) It is a southern tier pumking clone that turned out fairly well. I'm thinking for next time it needs a tiny bit more spice and maybe slightly more...

So I was having some difficulties with my carbonating stone and the lid on the corny wouldn't seal right with the rising pressure. I figured I may as well just force carb over ten days instead and would need to rip out the carb stone. When reaching in the corny my hand came into contact with the...

May be a dumb question, but when I enter this into beer smith I am getting an OG, SRM, and IBU less than what was on the original post (same thing with the higher gravity version with 15 lbs of 2 row). Am I entering in something wrong with the chocolate or something else? With the original...

Just realized you did mention adding more ingredients. You can, I am honestly not sure if it would be as easy as keeping the same ratio of ingredients. My guess would be that it still would not guarantee the exact same final product. But it would be closer than just adding more water...

You could...but it will probably throw your OG off and the beer wouldn't end up with the same ABV and may taste slightly different than it was intended. Loss sucks, and more beer is better, but I always brew with a target OG and FG in mind. I'm sure the beer would still probably be alright, but...