BeerTools Discussion Forum

Well, you've got English malt syrup, lots of German hops in the boil and a bit of English hops for dry hopping. Based on ingredients you're probably not going to find a match in the BJCP style guidelines, but then that's why we homebrew...to create something original. I wouldn't worry about hitting ...

First, don't boil the fruit. You'll set the pectin and form a permanent haze in your beer. My experience with fruit is that it's best to add it to the secondary or the primary fermenter after the initial fermentation is complete. Otherwise, during primary fermentation the CO2 tends to scrub out a lo...

What was the final gravity before you kegged? Otherwise, no need to put the beer back in a carboy. I'd release the keg pressure, pitch the yeast in the keg, pressurize it just enough to seal the lid again, as let the yeast ferment it out. You may want to check and make sure no excessive pressure is ...

Some details would help. Starting and ending gravities, etc.

Depending on how "extreme" the beer is, the initial gravity may simply be too high for the yeast to completely ferment out all of the sugars.

Todd

No doubt, it's high, but if an extra dose of yeast didn't bring it down, it's doubtful that once bottled, the yeast would suddenly find it more interesting again.

I would bottle as normal and see what happens.

Todd

Have you calibrated your hydrometer? Just double check that water reads 1.000.

Otherwise, it sounds like this beer has reached its terminal gravity.

Todd

Here is a link to the Breiss web site and their malt extracts:
http://www.briess.com/homebrew/extracts.shtml

Is it the same as "generic"? Most light extracts are certainly similar, but the specific malts and their origin produce some differences in the product.

Todd

Blowing the cone once a day may be a bit excessive. You don't want the beer sitting on trub for too long, but you'll probably end up loosing more than a little beer by doing it once a day. Also don't worry about making lagers in a conical fermenter. During fermentation, the yeast is circulating thro...

How did you come up with 6.67 liters of starter? That's almost a gallon and a half, which is an awful lot for an 11 gallon batch; about 10% of the brew length. Obviously the amount of liquid will depend on the concentration of yeast cells. When propping up a batch of yeast, you typically want to go ...

As in many things in life, it depends. Obviously, if you add hot water to the carboy, it will take longer for the wort to cool to pitching temperature. There are some advantages; if the water is chlorinated, then boiling it will help drive off some of the chlorine than can form some nasty tasting ph...

Beer, beer and more beer

Todd

Just out of curiosity, why did your recipe include bread flour? Was it to substitute for malted wheat?

Todd

The crystal malts, black patent and roasted barley can also be steeped. The crystal malts have essentially been mashed inside the kernel during the malting/kilning process.

Todd

I like volume appropriate pricing. Most places around here charge $4.50-5.00 for a pint and 3.50 for a half pint. When I go to a brewpub I often want to try a lot of different beers. I don't want to have to get ripped on 4 pints so I don't get ripped-off buying half-pints. Brewpubs providing sample...

Dislikes:

An uneducated wait-staff. I don't expect them to be BJCP grand masters, but they should know what style each beer is.

Todd