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Why ruin a great beer? But I say go for it! Keep pumpkin and spices mild to allow the awesome stout come through.
Are you guys mashing all the grains for 75 minutes, or holding some out for a bit?
Are you guys mashing all the grains for 75 minutes, or holding some out for a bit?
Great, thanks! I'll be making this on the 26th, only I'm going to add coffee after primary fermentation is over.
Does this look good? I wasn't sure where some of the grains would go.
Does this look good? I wasn't sure where some of the grains would go.
how much dextrose did u guys go with when you bottled ? (5gallons)
Not sure what would be best .. What amount worked nicely for u ?
I have the same question as I have overcarbed some of my beers. Even when using N.B.'s chart. I am brewing this one today and would hate to ruin it on the final stage. 1.8 vol. is that correct?
So to those that bottle could you share your carbonation secrets, please?
Thank you.
also-- Brewsmith tells me to mash in for 60 minutes, and I see that mostly you guys are doing 75 minutes. I'm new at this and wonder why, and what should I do? Blindly follow the software or you guys with the experience?
Or, am I understanding this wrong?
So the brew went really well. Hit the numbers but slightly under 5 gals in the fermenter.
The bee's are terrible and two of them ended up in the fermenter after the boil I fished one out but missed the other and he's still in there. At least I hope it was a bee and not a fly. I only got a glimpse of it as rode the stout stream downward...total pilot error.
I am still dialing in my efficiency, so it ended higher than expected... At 73% instead of my expected 60%...
What temp did you guys mash this at?
What are you guys getting for FG? I've been fermenting for 10 days now and it's still at 1.030, hoping it drops a bit.
What temp did you ferment at and what was your mash temp?
What are you guys getting for FG? I've been fermenting for 10 days now and it's still at 1.030, hoping it drops a bit.
Just curious, did you take into account the Lactose that is not fermentable but manifests itself in a gravity reading??
Yes, I'm not expecting it to drop below 1.020, but I'm hoping it'll go below 1.030
There's not much oatmeal in this recipe, but I mash any oats in a regular pot w/strainer of course, on the stove then add liquid to grain mash after 45min or so. Had 1 stuck mash..never again. Just have to subtract water amount from grain mash, once oat liquid is poured its back to where it should be.
Gotcha. What was your OG?
Mine was at 1.074, which is a bit higher than normal. Should have a final here within a week-ish..
I mashed it at 154, and fermented at 67. I have since raised the fermenter temp and there's new activity, I'll check it again in a couple days.
Has your gravity changed much over the last few days? Not sure if you mentioned it before but, which yeast did you pitch? Did you make any changes to the recipe? For example, did you scale the recipe up or down? How much lactose did you use? What was your wort volume?
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