I brewed a dunkel a few months back. Looking at our recipes they are virtually the same by the stats. My OG was 1.053 with 14IBU with a similar list of 4 grains. I just did a standard 60 min boil. Can't comment on WB-06, I used WLP300 and ended up accidentally fermenting in the mid 70's instead...

As JA mentioned you should be able to see the change in boil gravity when you click and unclick late addition for the honey, although as Nosy pointed out different honeys can have a different gravity so unless you've measured yours it's a bit of an estimate. I'd say if you've done it a few times...

Hey jcj congratulations on your first brew! You could just throw them in like the rest of the hops. The way to plug them into the recipe creator is to use the whirlpool option. It's not true that it won't cause any bitterness since hop isomerization occurs at temps over 175. So unless you are...

Honestly at 9% I don't think you'll notice any difference at all. If you were talking 20% you might notice a difference in mouthfeel but I'd say you're good to go. As a point of reference Brulosophy just did an exbeeriment on this this week...

I would say that if your beer is fermenting you're good to go. For your next one I'd just go ahead and pitch again, just keep in mind if it hasn't started after a day or 2 you might need to find a backup yeast.

Welcome from another bay area resident! I'm down in the mountains by Los Gatos, or as my son calls it "The mountain of cats" Cheers!

Haha it looks like I'm slacking! I'll have to pick up the pace in 2019 but I think I'll need friends to help drink it :-p Sounds like you have yourself quite the brewing setup @J A ! Cheers to many more brew years!

I was looking at my BF Brewing Report from this year and reminiscing over the year and figured I'd share. I know there's still a few days left of the year but I don't think I'll be sneaking in another brew before it's over so here's how my year shakes out: - I made 46 Gallons of beer between 11...

I'd say go ahead and bottle. If your Gravity has been constant for a few days, it should be done. Your fermentation doesn't sound stuck, it just sounds like you extracted a lot of unfermentable sugars from the high mash temps. For next time: - Start your mash temp about 10-15 deg F cooler (low...

Are you asking if you can just mix rhubarb and strawberry in with plain water to get an idea of what it will taste like? I'd say you might get some idea but likely not a great one, fermented fruits will give different taste although you might get an idea of the intensity. If you're already only...

Another vote for lactic acid here. It's just as easy to measure out a few ml of acid in a syringe as it is to weigh out grain. To each their own but I wouldn't say one is more convenient than the other.

Sounds like you're good to go. It seems with most ale's there's really no need to adjust the temp much and the rise of fermentation temp is more applicable when brewing lagers that you are rising to speed up the end of fermentation. One exception on the ale front I can think of off the top of my...

Who just so happens to also be my brewing buddy so I'm sure he would have helped me out. But all is well that ends well, I actually tried a bottle last night and I'm really happy with it. Not quite ready yet (only 4 days post bottling) but already starting to carb up nicely! Thanks all! :-)

Thanks guys turbinado for the win tonight (a little concerned about the corn starch added in the powdered sugar). And yes JA I do mean that we currently have no white sugar in the house. I typically prime with good ole table sugar :-) Cheers my friends!

Okay guys and gals, I'm planning to bottle my Belgian Wit beer tonight but when I went to get the priming sugar ready I found out my mini brew assistants used all of it making "Kung Fu panda bread" (still don't know what that is)... My question is: do you think I could get away with priming...

Probably also works as a makeshift spunding valve unless he releases the pressure at some point. You may need to err on the conservative side when adding priming sugar.

Just out of curiosity have you double checked with another thermometer or calibrated the one you're using?

Sounds like you've got the answer you're looking for but haven't a great 1st brew!

I would think you would get instructions included with the kit when it shipped to your house. Think of sugar as something that can be added for 2 main purposes: 1) Fermentable sugars In this case, the 2lb of sugar from your recipe is meant to be part of the fermentable sugar along with the...

Yeast attenuation is based on so many different things and even the assumed average number is just an average of many different results. Yes higher mash temp and using less fermentable malts could lead to a higher FG, but I'm not sure that's a good goal in and of itself unless it also helps the...