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Bottled last night. FG was 1.013 (unchanged from day 7 or day 14 checks). Dry hop/ferm schedule stayed as above (adding dry hop direct to primary for final 1/3 of fermentation). Looking forward to see how the beer clears in the bottle as the dry hopping seemed to cloud the beer quite a bit...

Do you think a 'warmer' stout (higher ABV) would help? Or that a less 'oystery' taste would have been better? I've never had any of the beers mentioned, or any other oyster stout for that matter, but comparing the technique it seems the Moonstone would have the highest addition of oysters as...

I don't really have any tips (but would like to try this myself later this year for a fall stout). Harpoon has a limited release (http://lovebeerlovelife.wordpress.com/2010/01/28/excuse-me-did-you-say-oyster-stout/) where they dialed back by using fresh shucked oysters in the boil (1.5/barrell)...

13381 + 5 Simcoe Smash + 5 BloodOrange Hef =13391

Rebel Brewer (www.rebelbrewer.com)! I've used Midwest and Northern in the past. Last 2 orders have come from Rebel. The cart on the website was down a few weeks back so I dropped them an email. Got a call back and less than 3 hours they filled and shipped the order. Great prices, great...

Opteek pretty much hit the nail on the head. By balance I was shooting for an even 1:1 from OG to IBU. I also have read that the 'perceived' bitterness of the FWH addition will likely be more like a 20" hop addition, even though the calculated ibu's are higher. In the end, my palate will...

Well I went ahead with the recipe as is. Missed my mash temp by 1º at 153. Pre boil efficiency came out at 74%. SG after top off to 5.3 gal was 1.053 (corrected). All in all pretty happy (except for pushing the limit of my equipment for doing a stove top AG with 10# even with a weak sparge)...

I realize with a SMaSH there isn't much to critique but anyone want to provide their thoughts on the following recipe I'm going to brew up this afternoon? Simcoe Pale Ale SMaSH 5.0 gal batch, 4.25 gal boil (60" boil). 10# Pale Ale Malt 0.5oz Simcoe (12.2AA) FWH 0.5oz Simcoe 30" 0.5oz...

Yes. I don't keg, so maybe someone else will chime in, but i'd think you could leave it at room temp and just vent the keg a few times a day to release a little pressure if it is still fermenting out. You've not force carbed or added priming sugar (if naturally carbing) yet have you?

With a FG of 1.022 (given your OG of 1.062) your beer is likely not done fermenting out yet. Give it a another day or 2 and check it again to see if you get the same reading again or if its still dropping (fermenting). And on your original post about the high gravity. I've been doing...

Was your sparge water 170F? Or was that the temp the 'mash' reached after stirring at sparge time? And because someone more helpful than me will likely ask, you may want to go ahead and post the full details of your mash process. Maybe a combo of thick mash - low sparge hurting you here...

Did you see this with the Kolsch you just did? Any reason your grain bill or technique would have contributed to this? Or do these yeasties vary that much from WL? Just wondering as my Kolsch went 14 days at roughly 65F (although the last 7 days it probably fell off to about 62) and the...

Yes. Water molecules are larger than air molecules But i'm with the previous poster, just let it run its course. As you had krausen, you'll have co2 even if it is leaking from somewhere else rather than the airlock. And in theory you could ferment open and still keep the beer below safe, but...

I can't comment on krausen (using ale pails... and I keep them closed) but I'd be suspicious of your air-tightness. What temp are you fermenting at (029 really slows down below 60-62ºF i hear)? I've used the 029 for my last 2 brews (5.25-5.5gal of a Kolsch and Oktoberfest) and had great...

As some one who stepped up from steeping/extract to PM's earlier this year: for me the Pro's of PM vs. AG would be equipment cost and maybe a little bit of time. Con's would be about none except maybe a little added cost (extract and hops). I'm more or less doing the stove top PM (though...

5 gallons IRA (extract) 5 gallons Kolsch (partial mash) 5 gallons Oktoberfest Ale (partial mash) 15 +8987 = 9002

Kuphish, again thanks for the comments. I'll probably stick with the thick mash, equal sparge volume technique I was planning to use this time around so I can compare my efficiency to the previous partials i've done. But I will put some thought into the Hochkurz method, it sounds interesting...