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Going back to your FG I would be looking to reduce that significantly otherwise you're going to end up with passionfruit beer syrup.
 
Why are you only putting the isomerised extract in two days from the end? This is there to replace the hops that would have been added during the boil if doing a full mash and would therefore normally go into the wort at the start of fermentation.
No the extract will have a diverse effect on the fermentation, it has to be put in at the end of fermentation.
Not wanting to **** on your bonfire, but a 1.036 FG puts it roughly in line with the unfermented wort of a 4% beer. I'm not convinced it will be fine.
+ 1 to that.
 
Could I add more of the same yeast?

That's not going to do anything, as mentioned lactose cannot be fermented. The FG is never going to change. Only to change it now would be to dilute it (with water) but that would also significantly reduce the ABV and body.

You never know it may be to your taste but you won't know that until it's stopped fermenting and you try it. Personally the only brews I've ever chucked away (and only once or twice) is where the fermentation has stuck usually somewhere around the 1.020 mark, I've tried to drink it but it's just too sweet and not very pleasant. Might be a different case with lactose though, never used it myself but had it in milk stouts etc.
 
That's not going to do anything, as mentioned lactose cannot be fermented. The FG is never going to change. Only to change it now would be to dilute it (with water) but that would also significantly reduce the ABV and body.

You never know it may be to your taste but you won't know that until it's stopped fermenting and you try it. Personally the only brews I've ever chucked away (and only once or twice) is where the fermentation has stuck usually somewhere around the 1.020 mark, I've tried to drink it but it's just too sweet and not very pleasant. Might be a different case with lactose though, never used it myself but had it in milk stouts etc.
I like sweet, that's not a problem.
 
I would normally suggest curbing the experimentation on earlier brews but if that's your thing, that's fine. It's going to be like beer syrup and undrinkable though.

I'd recommend reading around the styles you like, to give you an idea on suggested ingredients and target gravities. You've already said in another thread that you are trying to be cost-conscious at the moment. You don't want to be spunking a load of cash on expensive drain cleaner.
 
That's not going to do anything, as mentioned lactose cannot be fermented. The FG is never going to change. Only to change it now would be to dilute it (with water) but that would also significantly reduce the ABV and body.

You never know it may be to your taste but you won't know that until it's stopped fermenting and you try it. Personally the only brews I've ever chucked away (and only once or twice) is where the fermentation has stuck usually somewhere around the 1.020 mark, I've tried to drink it but it's just too sweet and not very pleasant. Might be a different case with lactose though, never used it myself but had it in milk stouts etc.
Well put it this way I use 500 grams in stouts brewed to 30L and that’s quite sweet. Could be good though, we will never know until it’s all said and done!
 
I would normally suggest curbing the experimentation on earlier brews but if that's your thing, that's fine. It's going to be like beer syrup and undrinkable though.

I'd recommend reading around the styles you like, to give you an idea on suggested ingredients and target gravities. You've already said in another thread that you are trying to be cost-conscious at the moment. You don't want to be spunking a load of cash on expensive drain cleaner.
I would agree. From reading your posts you are trying to gain experience. I would maybe start of with an IPA/pale ale and work from there. Get to know your setup and what works and what doesn't. Get to know your hops and what combinations work for you.
 
Checked the gravity this morning and its held 1.024 since Sunday, a lot better than expected. So going to through in the hops and extracts over the next couple of days before hopefully bottling on the weekend.
 
Have you put your recipe into beersmith or brewer's friend to calculate OG, FG and IBU?

No matter how many times I've tried, I still can't get it to show.

The gravity dropped 2 more points, so I put off hopping and extracts until Monday just gone and will be bottling this Saturday.
 
I just quickly put it into Brewers Friend and the FG came out at 1.036 so you're probably already at your terminal gravity.
 
IBU will be 100 due to the 100ibu extract. Dry hopping can add some perceptible bitterness, but won't increase the IBU.
 
So, on Saturday I went to bottle my beer. And I made a big **** up.

Long story short, I had a brain fart and added 500 g of dextrose to the FV for priming, yes, 500 g and bottled it, like an idiot.

After some advice from @strange-steve, I decided to very carefully pour it back into the FV and have let it sit for a few more days until the FG is back to where I was ready to bottle.

My question is, should I reduce the amount of priming dextrose I use to counter the extra addition I added? Once the FG is back to where it should be, will I be running the risk of some bottle bombs?

Feel free to have a laugh, I know it's all a learning curve etc, but this was a right plonker moment.
 
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