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Were you able to scale this to 5gallons.. Would love to see that recipe!

Never heard of the product.. Did not use it

Took a gravity reading today.. It's at 1.030 and it started at 1.082 So I can assume the yeast is working correct?

Just basically that there is no krasen... And with my other 40+ beers there has been.. And when I brewed this beer last year it went crazy.. So it's just totally unlike any beer I've done before.. But I will check the SG against the OG today..

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No.. All grain stout that I have brewed before.. My friend just didn't understand I needed water boiled and then cooled down to 95 F

Re-hydrating Dry Yeast 1. Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes. 2. "Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar...

Alright.. Been brewing for about 4 years.. Have 40+ brews under my belt.. This is the first problem I may have incurred with fermentation during brewing. I have not checked the OG yet since brew day (been 5 days) so I am sure that is something I need to do.. But with all my other 40 plus...

Anyone brewed any of these recipes recently.? Looking to do this for a Friends wedding.

6oz for 5gal?

Anyone bottle this? How much priming sugar did u use?

What is your typical OG and FG? How long do u typically leave it in the primary and do you transfer to secondary? How long in primary/secondary before bottling?

I have made 3-4 porters. Really looking to nail the Brown ale/Double brown ale style so I will make sure I use the brown malt sparingly as to not become a porter

Thanks for the help. I'll go with the first recipe. You mentioned switching out some of the biscuit malt for brown malt. I have 2lbs 9oz of biscuit malt right now. Would you suggest cutting that in 1/2 and doing 1lb 4 oz of biscuit and 1lb 4oz of Brown malt?

So I am going to soak some Oak Cubes in markers Mark for 1 week and then add it to the secondary of my stout for 2 weeks before bottling. I will put the cubes in a Tupperware and pour enough whiskey to just cover the tops of everything. The question I have is after the 1 week soak...

I have a Similar question. I have read through many pages on this thread and a few people said DON"T use bakers chocolate as it still has some oils/fat that will leave a film on your beer and hurt head retention. I have seen some people say to boil the chocolate before hand and then put it in...

Glad I'm not the only one experience this roller-coaster. Have you had time to check your beer? Any findings on the process you did? Hope you had a good christmas

Ok I am thinking about trying this. But I have a Few Questions. I Understand that you fill the mash tun with the grains and lets say 168F to Hit the 155F mash. So you Mash at 155F for 60min correct? Then you Vorlaufe and drain the whole mash tun into the kettle. Correct? As long as I am...

Def. love the help on here. My questions toward his recipe were more how he exactly did 1 or 2 things and how long he let something sit. So I didn't think the community could comment on his exact process since only he knows how long and what he did. But I'm sure you/community could of given me a...

So did you crush the cereal at all? Or just leave whole pieces of captain crunch in the mash?