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Budweiser, King of slug beers

That particular one is indeed a conical with a tap and a yeast collector- I’ve never used it as such as it seems a faff. I do just use dried yeast yes foxy, I was under the impression that there are benefits to reusing the yeast as it starts fermenting straight away without the usual lag time?

Ah yeah fair enough, this wouldn’t be an issue with normal strength beer, I think k I’ve spent too long making stupid strength imperials lol

Stone brewery imperial stout clone 9.5% Opened just the one bottle the check carbonation. Spot on. Recipe on BYO.com

Do what I did when I added maple to my stout at bottling- I cleaned out a calpol bottle and filled with maple. I used the calpol syringe to add a measured amount to each bottle

I’m curious, if you’ve stopped sparging altogether do you have a massive mash tun or are you just collecting half the wort?

Phew! Thanks for that gonzo! I thought as much but always nice to hear it from fellow brewers! 👍🏼🍺

Hi, before I pump and send my wort through a plate chiller and into my fv I always send diluted chemsan from the HLT and though the hoses, pump and plate chiller. Now I always remove the hoses and shake out the chemsan and tip chemsan out of the chiller but the last time I brewed some of this...

Hi, attached is a picture of my fermentasaurus fv after I had finished bottling under co2 yesterday. In the picture it’s completely pressurised and the yeast trub undisturbed at the bottom. Although I cleaned this fv out after the picture it occurred to me that it may be le fectly safe to...

Thanks for everyone’s advice on this. The day went perfectly! Started at 9 and I was home with a full fermenter at 5:30! It was really weird though as we both took pre boil gravity readings and they were both sat at 1.070 so we thought that the stronger brew (first runnings) had got really bad...

I guess I’ll just wing it then

Can anyone recommend what style I should be expecting to target in Brewfather for this Parti gyle? I’ve chosen American stout atm but wondering if I should target foreign extra stout instead? Either way there is a huge difference in required ibu so any pointers on the style to target would be...

But it’s not an imperial stout, it’s not got massive malt or roast. Imo the fg is too low for an imperial, the body not as full as an imperial. Also it’s got tons of oatmeal in. I’d put it more as simply a strong oatmeal stout but I’m sure others will chime in to say exactly how wrong I am soon.

Well… maybe as it fermented further than 1.020 and went down to 1.015 it’s taken that extra sweetness away and left it a touch dryer. Hmm..orrr maybe I’m just totally wrong, maybe the sample tasted awful after all 🙄

I’ve just taken an fg and sampled it- tastes lovely! Fg was at 1.015 so lower than expected and it’s at 8.8%abv so another strong one lol! Here’s a screenshot of the Brewfather that I used in the end- slightly different from originally posted.

What can I say, I was still surprised lol I think the reason I was expecting a lower OG is because I cut back to 7kg pale malt and adjusted the rest of the malts accordingly so I thought I would get lower OG, that said I did end up with 23l instead of 28 but still.

I’ve no idea it’s still in the fv! I didn’t get the volume I wanted (ended up with 23 litres) but I’m now pretty convinced the oats are responsible for holding onto the wort in the mash as it happened too the first time I did this oatmeal stout! Apart from that my OG was much bigger than I’d...

So I’m thinking of adding this lot to the gyle part of this monster brew- 2kg pale ale malt, 500g dark muscovado sugar and maybe 250g lactose? I had, like Ankou mentioned just thought of seeing what I ended up with but I though I would use the 2kg malt anyway and if it makes the wort a tad too...

I’m just very impressed that the author managed to spell muscovado sugar correctly 👍🏼

It was probably my wife’s gravy to be fair 😅