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If you bottled a beer with Wyeast 3711 and SG 1.012 you will most likely have bottle bombs.

Thanks Matt and Martin. Just wanted to let you know that I brewed my recipe this Saturday. As Matt suggested I changed the water profile to "Black Malty" instead of "Black Balanced". As a a last minut change I ended up subbing a tiny bit of baking soda with chalk instead just to get the...

Thanks and sorry for replying and thanking you for your very helpful post this late! I understand that after getting the mash pH in the correct range the rest is just flavoring and personal preference. I have tried changing my additions according to your suggestions and I will end up with...

I'm brewing a 20 liter (5.28 gallon) batch of russian imperial stout (67.7 SRM) with quite a lot of roasted malts. Grain bill: 7,50 kg Pale Malt (Weyermann) (6,5 EBC) Grain 1 80,6 % 0,68 kg Amber Malt (100,0 EBC) Grain 2 7,3 % (Roasted malt) 0,56 kg Roasted Barley (Thomas Fawcett)...

Thanks guys! I really appreciate your feedback. I was actually going to try to add a little bit of espresso to a couple of bottles during bottling. Most of them will be bottled plain though. I will try to remeber to report back how it turns out :) It will probably be a couple of weeks...

Revised version below. I realized I did not have any black malt at home and had to sub that with Carafa I, which is a chocolate malt from Weyermann with slightly lower EBC: Recipe Specifications -------------------------- Boil Size: 26,86 l Post Boil Volume: 22,36 l Batch Size...

Thanks! I did cut back on the roasted malts slightly, but I guess the percentage is still quite high in relation to other RIS recipes I have seen. I do prefer roasty over fruity for a RIS. Please have a look at the revised recipe I will post in a separate post.

Thanks for you feedback! I did what you said in your previous post and cut back a little bit on the roasted malts. I also realized I forgot to order Black Malt and had to sub that with Weyermann Carafa I Special which is a chocolate malt with slightly lower EBC. I will post the revised recipe in...

I'm planning on brewing my first RIS pretty soon and would greatly appreciate any feedback on the recipe. Since I love Stone Imperial Russian Stout I used the BYO clone recipe as a base and did some smaller changes. Do you think this will make a good stout or would you change anything? Is...

Thanks for your reply. Have you had beers that didn't fully attenuate in 4 whole weeks? Is 1272 a yeast that might floc out too early if its too cold?

Hi, December 1 2013 I brewed (something very close to) the Two Hearted Ale clone from the recipe section: My grain bill: 76.8% 2-row 15.4% Vienna 3.9% Caravienne 3.9% Carafoam I made a 1.5 litre stir plate starter 4-5 days before. The 1272 yeast package I used had a production...

Has anyone tried brewing the AG clone recipe for Stone Imperial Russian Stout from stonebrew.com? Is it close to the real thing?

Thanks everyone that has replied and helped me answer my questions. I have now entered all my water data in the EZ Water spreadsheet and added the grain bill for my next brew (the Zombie Dust clone from the recipe forum). I decided to go with something fairly close to what the primer...

I see the original post states that it should be mashed at 154 F, but if London ESB 1968 is used to mash a few degrees cooler. What are you people brewing with 1968 mashing at? Would 150 be a good temperature to aim at? Beersmith estimates a final gravity of 1.015 if I set the mash...

Any suggestions about (with my water) adding gypsum for american pale ales and IPAs? I know its probably a personal preference, but I'm still interested in hearing other peoples opinions.

Thanks for suggesting the book. I haven't studied that much chemistry yet, but nothing is impossible to learn :)

Thank you. I will just leave it as is for now :)

Thanks for the quick answer! I actually live in Sweden, but the company that is in charge of our water still lists the dH on their web page. I will use all tap water during my next brews to see if I notice any improvements with the added CaCl2 and acidulated malt to get the pH down. I really...

Hi, I'm quite new to brewing and after my last batch I decided to get a water report for our municipal water and start reading up some on brewing water chemistry. These are the numbers I got when requesting information about the water: pH 8.1 - 8.2 dH 2.8 Alkalinity...

I should try adding some gypsum on my next IPA batch :) Just out of curiosity: How much did you dry hop with? Thanks.