Thanks for the response. The way I understood it, ABV could be reduced depending on sugar content of the fruit and the overall water volume in the fruit. So, if the SG of the fruit is lower than the OG of the wort, it would drop the overall OG depending on the water volume added with the...

I know there are a million answers to this on the internet, but they differ quiet a bit. Some say it does, some say no, and some say it could possibly lower it. I’m marking an apricot wheat beer and will add 49 oz of Oregon apricot purée at the end of fermentation. My current OG is 1.047...

I did a split batch. I wanted to see what the difference was between Fuggles and EKG.

Thanks for all the replies. So, the results are in. Using that grain crush, I brewed a MO SMaSH beer today. Before today, my normal batch sparge efficiency was about 64%. For this brew, my efficiency shot way up to 80%.(The highest I have ever gotten was 75% one time while fly sparging.) Pretty...

Great, thanks for your help. I just bought a 55 pound sack of Thomas Fawcett Maris Otter for my first bulk purchase.

I just got a Monster Mill 3 roller grain mill for Christmas. I set the roller gap to .040 using a feeler gauge. What is your opinion on the crush? The reason I am asking is because it looks a lot finer than the grain crush from my LHBS. If this is about right, then maybe my low efficiency...

Thanks. I was also thinking of that, just wasn’t sure. I’m not too worried about an exact match. So, I may just go that route. Thanks again.

I’m looking for a substitution suggestion for Briess’ Light Roasted Barley. (I believe it’s about 300L.) My local store only has the regular roasted barley. I can’t find any substitution suggestions for it online. Maybe I just use a lesser amount of the regular roasted barley? This is for a...

Interesting! I didn’t think of that. I have an extra carb cap, so I may just give this a try. Thanks for the idea.

Thanks all, I think I’ll skip the gelatin, for now. I’m just concerned about the O2 exposure and letting the beer sit for a month or two. I was thinking, if the clarity is still not where I want it after lagering, I could always add the gelatin at the end. We’ll see. Thanks

Is there any benefit from adding gelatin to a lager, if planning on a more traditional lagering timeframe of 4-8 weeks? I am about to start the lagering process for my first lager brew. I am hoping to get it crystal clear and ready to drink by September. My original plan was to add gelatin to...

Thanks for all the replies and information. Just for fun, the next time I bottle I may shave off a very small amount of a Campden tablet and drop in a couple of bottles…maybe shake one of the bottles up a bit to get the oxygen moving. It should be interesting. Thanks agIn.

It appears sodium metabisulfite is a good antioxidant for beer post fermentation. I’ve read a lot of post and articles where people have had success slowing down oxidation using it. The majority of what I read pertains to kegging, however. As far as bottling goes, opinions are all over the...

Thanks all. I will stick with the balanced profile.

Thanks, I’ll check it out.

Great, thanks. Here is the balanced profile I was using.

For my next beer, I am going to brew a British Brown Ale (13B - BJCP). For the recipe, I have selected the “Balanced Profile 1” in the Brewer’s Friend recipe builder. I’m starting to second guess this, since this should be a more malt forward beer. So, here’s the question...should I change it...

I’ll definitely take a look at this. Thank!

I think I just messed up along the way somewhere and added too much water. I think it was just a fluke that it was about the same as the mash tun addition amount. I went back to my water requirements... with and without 2.5 quarts listed under the Mash Tun Addition I still had the same total...

Yes, that makes sense. The reason I’m asking is that I ended up with about a 1/2 gallon too much in my fermenter. I’m not sure if it was the 2.5 quarts I put for Mash Tun Addition or I just measured wrong during the process.