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Just an update, the acidic /astringent twang has faded. Give your Dry Stouts time to condition longer than the normal 4-5% Abv ale.

That makes sense. It's just hard to tell whether it's acidic or astringent that I am tasting. I've never made a dry stout, so hard for me to tell. The only roasty beers I have done have been big and malty, and have had no issues with those flavorwise.

Do dry stouts really take that long to condition?

So I decided to try brewing a dry stout because I had a vial of White Labs Irish Ale yeast. The beer currently right now tastes like the pH may be low, due to the acidity. I fermented it for 10 days (on the warm 70+F side of things) and then it has been in the keg for 2 weeks, so I am wondering...

Just worried about 5 oz of hops in a 1 gallon paint strainer bag. But they weren't to add bitterness, just aroma.

Just brewed a brett pale ale and used 1-gallon paint strainer bags for the only 2 late hop additions. 1 addition was 1.75 oz of hops for 30 minutes of steeping/whirlpool then added 5 oz. of hops and chilled wort. Tried to stir bags around occasionally. I never use hop bags, just felt lazy and...

Brett Fears are overblown. But with new data it appears WLP644 is actually not Brett, hence why it doesn't finish as dry as brett or have other brett characteristics. But it is a great yeast. http://suigenerisbrewing.blogspot.com/2014/12/brett-trois-riddle-wrapped-in-mystery.html

I had this problem in one batch of my beer. If you're following all of the cleaning sanitizing steps I highly doubt it's your equipment. Maybe your water. Where I brew my water is very soft so I eliminated that as an issue. I really think the big issue here is yeast health. When I had a lagged...

Went great! Everyone loved the dipa.

Well just tested the keg and it's perfectly carbed! Did not have to mess with it at all, crisis averted! Thanks for the suggestions though, I will keep them in mind if this ever happens again.

How long to shake for? And wouldn't some settle out in 24 hours?

So I am supposed to be tapping a keg of dipa saturday for a housewarming party, and just noticed my c02 tank kicked after work. I started carbonating it last Monday. The beer has been sitting on c02 for at least a week, the past couple of days I didn't check the tank so I am not sure when it...

Going to be tapping a keg of double ipa brewed with Conan for a housewarming party.

Seconded. While the beer you are talking about is technically high grav (8.5%), I don't consider this a BIG beer. I haven't had an issue with young hot alcohol flavors until I just recently brewed a beer that is 14+%.

I have a 70 qt cooler, so size is not an issue. Sent from my SCH-I535 using Home Brew mobile app

6 gallons of a beer with 1.136 gravity. Sent from my SCH-I535 using Home Brew mobile app

Looking at about 35 pounds of grain for this recipe. My boil kettle is 15 gallons so I could use that, but I prefer to not mess up my work flow. Just seeing if it's possible. Sent from my SCH-I535 using Home Brew mobile app

So I batch sparge and usually use a 8 gallon pot for heating strike water and boil my wort in a keggle. I am creating a recipe in beersmith that is high gravity. The amount beersmith says to heat for strike water is about 11 gallons which is too much for my 8 gallon pot. Is it possible to...

Haven't taken multiple gravity readings yet. Was just wondering if visual signs should be ignored, and if anyone had done a brett cider before, and what was their timeline like.

I have a cider fermenting with brett trois, and I have a gravity reading of about 0.98. It has been sitting in a carboy for almost 2 months, and there are still tiny bubbles around the edge of the carboy, and it looks like fermentation activity might still be present with bubbles shooting up...