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I did wonder if that was part of the answer. My mash temperature was on the higher side (can't remember exactly - log book is at home), and having looked at BeerSmith it was actually 10% each of Crystal and Munich. My OG was a little higher than planned so this higher FG gives me the ABV I...

Yes that was my fear. Why is it that the yeast has stopped consuming sugar in the fermenter - but once bottled will resume? Just from it being naturally roused in the racking and bottling process?

Hi all, I brewed a pale ale on Easter Sunday, OG 1.055, pitched one sachet of Windsor dried yeast. Wort was well oxygenated, started at 16C for 24 hours, then raising up gradually - now at 20C. Recipe was about 5% each Munich and Crystal - the rest pale base malt. To my surprise it seems to...

Or just buy pellet hops where the pulverization has been done for you. I've found pellet hops to be far superior for dry hopping for the reasons described. You can stir leaf hops in as suggested but you'll be introducing oxygen in doing so which is counter-productive to the hop aroma you're...

Well the Nottingham yeast has done a great job and got it down to 1.014, but that's a change from yesterday's 1.017 so I'm hesitant to bottle just yet in case it keeps going. The smell is fantastic and for something in the 7-8% abv region there's no obvious alcohol (OG reading was a bit...

Thanks for the replies all. I opened it up and after 24 hours or so there was a big fluffy krausen so I piled a load of pellets in. Now 12 hours later the pellets have dissolved into the krausen, it's all green and smells great; stone fruity. Think I'll wait till it seems to have hit FG, dry...

I was aiming for normal strength and overshot it a bit so got 1.077

G'day all, Yesterday I knocked up my first attempt at the 'New England' IPA style. There will be ample dry hopping both during active fermentation and right before bottling, but what I'm struggling to find much guidance on is the appropriate 'conditioning' time - that is, the time between...

Thanks! The Galaxy hops are boiling away behind me as I type this... :party:

Thanks, didn't realise Beersmith had this feature, still learning. Beersmith took the Galaxy down to 9.23% so I'm going to go with that.

Stored at 5 degrees gives 8%, so better but still a significant loss. Not a bad idea on using northern hemisphere hops for bittering. I'm yet to be convinced on whether using different hop strains for bittering imparts different flavour characteristics, or if it's all just bitterness... :hmm:

Hi all, I came across this calculator which purports to calculate the alpha acid loss of hops over time: http://brewerslog.appspot.com/HopAlphaCalc In my case, I have an unopened pack of Galaxy at 13.7% AA from the 2016 harvest. 2016 harvest is decent compared to some hop packets I've...

Hi all, This is my first post here :mrgreen: I've been brewing for about 4 years and am on my ninth or so all-grain brew. I try to learn and do new things each time, so for my next brew I want to try a fast turnaround from brewing to drinking. I've got a book of recipes and each recipe...