Same issue here.

Consider "inverting" the cane sugar by boiling it with some acid (cream of tartar, lactic acid, etc.), to split it into more easily fermentable form for the yeast. They'll be working hard. If you want ethanol, use turbo yeast. I think that turbo yeast already includes nutrients. If you...

Beet-wheat beer that I brewed for a friend who likes beets. That's it in my profile pic. It was a beautiful, technically well made beer that tasted like dirt & beets. We choked down about 1/2 of a 5 gallon keg, including trying to pawn some off to my friend (who wouldn't drink it after the...

Be ready for a musty orange flavor in the background. That has been consistent with my Voss brews, fermented hot (90f) or room temp (70f). I have stopped using Voss due to that funky musty orange taste. S-04 gets the job done nearly as quickly without the fuss at normal (70f)) temps. It's my...

Per @Donorato, recirc, whirlfloc, and then cold crash for a few days. I also find the following to work; Extended mash (90 minutes or more, adding amylase enzyme to the mash if also using adjuncts), full boil (60 minutes or more), plus Clarityferm (if you don't want chill haze). Do anything...

You might consider monkfruit extract. It is supposed to be unfermentable and 250x sweeter than sugar. Dogfish Head & other breweries have used it. https://beerandbrewing.com/special-ingredient-monk-fruit/

Go with pale chocolate malt if you want a chocolate flavor from the malt. Regular chocolate malt comes across as too roasty of a taste vscchocolate.

Are you adding berries to this? (based on the recipe title) If so and using real fruit, you might have tart berry flavor working against the smooth you're looking for once it ferments out.

Please check my error message (first post in this thread) and the one above.. They are two different messages, caused by possibly two different conditions. I have seen both. One being a divide by zero (must be number message above), and the other when the division results in a fg of less than...

I'm on a septic system too. Why and what do you dump outside vs sending to the septic system? I've sent 150+ batches of fermenter trub & yeast down the drain, as well as small amounts of PBW and Star San solution. I dump the larger amounts of PBW/Star San outside (anything over a gallon at...

I recently brewed a Simcoe-Citra pale ale batch split into two fermenters. 35 IBUs. One used repitched Notingham, and the other Lallemand Voss Kveik. Notty fermented at 68F, Voss pitched at 90F and wrapped in a heat pad for a few days. The Notty batch tasted as usual. The Voss batch had a...

No, it's not. Not yet.

Thanks!

I'm getting various errors when trying to save a hard seltzer recipe I've made (I know, I know about seltzer opinions, anyway....) When saving the recipe in the editor (both Android-Chrome and Windows-Firefox), a pink error bar across the top says, "Error: Final Gravity is too low: -0/003". It...