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Snow, Sounds like a fantastic beer. I have tried to make a few high gravity beers but struggle to get them to attenuate properly. A quick question, what was your FG when you kegged? Did it fall much after racking? Happy Drinking, David

Doc, Just a quick question on your Imperial Porter. I have tried to brew a couple of big beers but have attenuation problems with them. When you racked it to secondary how long did you keep it in the secondary and at what temp? Is it common for it to still lose 10 points in the secondary...

I have been reading heaps in the hope to brew some high gravity belgian ales. One of the things I have come across is that Palmer indicates at least a cup worth of slurry for Hi Gravity beers in a 20L batch to help them attenuate properly. Secondly some of the belgian yeast strains are...

Hi Jovial, Thanks for your reply. OOPPPPPPS :blink: The amber malt was a recommended substitute for 55L Crystal from a HBS. So this needs to be mashed. OK no problem. I just graduated to a partial mash. At least I know where I ****ed up. Should I just throw this brew and put it down to a...

The recipe was out of Beer Captured. It is listed below. 155g Flaked oats- toasted for 1hr @ 150C 584g Roasted Barley 350g Chocolate 311g Amber Malt 77g Black Malt 233g maltodextrin 5kg light dme 40g Super Alpha 60min 25g Cascade 15min 25g Willamette 15min 25g Cascade 5min...

Hi, I need some advice. My problem is that I was attempting to do an extract recipe with steeped grains a foreign extra stout. I missed my OG by ten points and couldnt dilute any further. The OG was 1.086, I pitched a 1 litre starter of Whitelabs WLP001. It fermented OK for a week and...