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That's a very good idea. I'll try that! Thanks!

Has this ever been done, and should I dare attempt it? I was thinking of adding anchovies to the boil of either a stout or a porter. I wouldn't want a strong anchovy flavor, but just enough to be noticeable. Besides the fact that many people don't like anchovies (which just means more beer...

I'm in! Thanks!

Admittedly I have no experience kegging, but from what you described it sounds like your fermentation was complete. 1.020 is definitely close enough to 1.018, and S04 is a very fast yeast. After 18 days, you should be good. Also, once you put it in the fridge, it will stop fermenting. My...

I've done this in secondary with good results.

I'm no expert, but I don't see why it should make a huge difference...maybe just use a little extra?

I chopped it fine and then ground it with a mortar and pestle, but that's probably over kill. I don't think it matters, just as long as you through ginger in there.

Any help? Please...

It probably has to do with your efficiency. I believe when I had it in beersmith, I had it at a high efficiency (something like 75-80%). Make sure your efficiency is close to what you typically get and then use the gravity adjustment to scale the recipe.

To give some background I recently created a root beer milk stout with real sassafras plucked out of the woods. Due to mistakes on my part, it could have been better, but I still think the idea has potential. I want to take another stab at created a "soda" flavored beer. I have a good...

Yes. I found it at Whole Foods.

Oh yeah +1. I didn't realize that the expected range was as high as 1.016. That's definitely close enough. I would bottle.

There could be many factors that would result in a higher FG. You are correct in your thinking about the beers temperature. It is extremely important to control the fermentation temperature, and keep it in the correct range. If it got too cold, especially if there was a sudden temperature...

Absolutely does not matter provided you use the correct amounts (and the differences in weeight needed are also pretty trivial). I'm convinced that the reason most people use corn sugar is so the LHBS increase their sales and convince people to buy sugar when they have plenty at home. I always...

I added both the ginger and the lemongrass to the boil with about 20 min left. I read recently on here that if you add ginger to the boil you'll lose the spicy heat of the ginger. From my experience that seems to be true. Even though there is a pretty strong ginger flavor, there is almost no...

Yeah since you have lactose in it you should hopefully be alright. I probably would have bottled if I had gotten below 1.030... Good luck. If you remember, do I what didn't, and let us know how it turned out.

Sorry I never updated. I ended up adding more yeast. First I added rehydrated us-05 and nothing happened. Then I remember reading in "Yeast" by Jamil that when you trying to restart a stuck fermentation you should make a starter and add the yeast during high krausen. I made a yeast starter...

LMFAO!! Clever!

In general, you are fine to store beer for a long time. However, it does depend on the beer. The stronger (and higher abv) the beer, the longer it should be stored before you drink it. Barelywines for example should be aged for 6 months to a year. I've heard of people aging barelywines for...

Thanks for the help! Those are good suggestions. I used us-05 and fermented around 65 (which was the beer temp). I think that is a violent yeast, and I wasn't at the lowest temp range. I did pitch the right amount according to yeastcalc.