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DrSmurto - where do you get your juice from?

Sorry - just re-read my long read... definitely a good read, but specifics on the high gravity process are absent... must have done some more research afterwards. This one contains more info + link to Jamil podcast... there's lots of info on yeasts + (involved) process. You'll want less malt...

A long read, a good read, and some insight into process (along with lots of other interesting stuff) used by Dogfish Head to make their 20% or so 120min IPA. http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_bilger

I'm doing a side by side wheat beer with Belgian Wheat and Forbidden Fruit yeasts - problem is the Belgian hasn't fired (or at least minimal after 15hrs. I'm not talking airlock - I have a close to mirror surface on the dud); while Forbidden is very active, krausen etc etc. I don't have any...

Thanks Brewer Pete for bringing this recipe and expertise to AHB. Finally in the Bottle Saturday AM (about 3 1/2 months to clear for me), and a good dose out Saturday PM to assist with the celebration of the Supercats. Both liquor and Supercats memorable; to be repeated.

A note on the theory to help (FG reading aside); there is an inverse relationship between your mash temp and dryness; the lower the mash temp - the drier the result (and the "thinner" the result) - at a lower temperature, the enzymes produce more readily fermentable sugars (more alcohol, less...

Coupla years ago making a Double Choc Stout; I chucked in around 20ml of Choc Essence in the bottling bucket... I was horrified when I tasted it; as you say hot alcohol completely dominated, and I was convionced it was ruined... Bottled it up; warily tried a couple of weeks later - and it was...

This is pretty similar to my brewday last weekend... Schwarzbier now with an extra Roasty Flavour.... This was about my 10th BIAB - and this time forgot the cake rake (these definitely work!).... Not sure if the Burn out happened during heating of water + grain (this is my normal process - and...

Thanks all... This is an AG, around 60% Pale, 25% Flaked,15% Roast and a wee touch of Acidulated Malt (70g in a 23l Batch), mashed dry at 65c... Yeast was rehydrated, around 200ml at 35c - 11g from 1 sachet, and a temp equalizing addition from the wort after 30 mins. Active initially (though...

Looking for some guidance on a few mistakes made - Got a promising roasty stout that I racked off, and only then checked for FG (always leave my brews in primary for 2 weeks, so now "assume" ferment will b finished). Used Windsor yeast (intended to use Nottingham for low temp tolerance, but...

If you're worried about PE-HD, HDPE, MDPE or HPPE, then best to stop drinking coke from PET bottles, and mains/town water for that matter. For example - exactly the same Polyethylene is used in extruding pipe for both mains water and gas supply (the only difference is an external colour stripe)...