I've prepared a 1qt (~1L) yeast starter according to instructions from Wyeast.com. I didn't measure its gravity, but in theory it should be about 1.040. I am brewing a 5 gallon batch of high gravity stout @ 1.076 target original gravity. So, after pitching the starter, the total volume in the fermenter will be 5.25 gallons. How do I calculate a more accurate gravity reading from the blended starter and wort?

So I want to exceed the scale of my saccharometer scale, which goes up to 25 °P (1.106 SG). Now, I am a programmer and exceeding is my thing. So: As far as I understand, gravity is linear in nature. Can I just take a sample of volume V, dilute to 2*V with drinking water, put my saccharometer in, read a gravity G and my correct gravity reading will be G/2 (of course other factors should be possible, but 2 …

I'm brewing a bulldog chocolate stout 'Easter brew' as per the instructions. 4.2kg of malt extract alone, 23L, one packet of dried yeast. OG 1058, the generic bulldog instructions just say get it to 1014 or below. Everything started fine just like my previous two brews, then after day 7, I can no longer hear bubbling (although I know fermentation can still continue and air can escape elsewhere). On day 10 I take a reading and it's at 1021. I …

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 (Irish Ale Yeast). According to reviews it is possible to reach 8-8.5% of ABV with it. After 5 days fermenting process stopped and for last 5 days there was no activity. The gravity stopped at 1.030 and the ale a …

Question: Aside from confirming fermentation is complete via consistent hydrometer readings, is there another way to check that the beer is ready for bottling, particularly in higher abv beers? Background I have recently brewed my first Imperial Stout, which is expected to be between 10-11%. My fermentation is nearly complete, however I have seen several people claim to leave there higher abv bevs in the fermenter for 4-12 weeks.This is ostensibly to 'clean up unwanted flavour compounds', although I haven't …

I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double. Target O.G. = 1.085 Actual O.G. = 1.050 Malt bill The malt bill was as follows: 75% Maris Otter 12.5% Malted flaked oats 10% CaraHell 2.5% CaraPils A volume of 30L gave me a rough required extract for 1.085 gravity of 6.66kg. After adjusting the weights for their efficiencies/max …

I'm brewing an imperial wit beer and it seems i have a problem with my wort beeing stuck in fermentation at 1.040. My wort is wheat extract 3.4kg and 1kg candi sugar, steeped with some oat flakes, mesured OG is 1.074. My yeast is belgian wit II (WLP410). I've made a 1.5L starter, my pitch rate is supposed to be around 0.90, my fermentation temp is 20.5°C I'm using a Tilt hydrometer to real time check my gravity, i noticed …

I'm only reading from other brewers who are brewing with the Speidel Braumeisterthat they it is very difficult, maybe even impossible, to brew beers with high alcohol levels. Is that true?

I am considering two techniques for lowering my specific gravity but am unsure if my methods will work. I am currently fermenting a bock style. It's not a true bock because I don't have the ability to lager, so I used an ale yeast, specifically, Safbrew T-58, per a friend's recommendation. My original gravity was 1.071. After taking 5 measurements over the course of a week, the gravity has stopped at 1.025. I was hoping for it to be a …

I recently brewed a Tom Hardy's old ale recipe, that i screwed up and planning on doing it again. and looking for advice, when i get it correct. in the directions, it says "once the fermentation has abated, to rack to a barrel and add a sachet of wine yeast to it and stash it somewhere and forget it for 3 months. " I understand the barrel aging of it, but don't quite understand why the wine yeast is added …

How high can you push OG, taking sugar I know you can easily make a solution up to ~1180 (500g in 1 litre), but how high can a super saturated solution be? And, at what limit does it become un-fermentable, ie the strength of the osmotic pressure would kill the yeast before they got going?

I am brewing my first kit beer. I want to set aside one gallon and make a high ABV batch. I am brewing a honey wheat and adding jalapeño. How would I make the higher ABV and what would the technical name be? Imperial witbier?

I have brewed 3 all-grain batches now that have a high final gravity: Imperial IPA: Target OG - 1.079, Target FG - 1.011, Actual OG - 1.070, Actual FG - 1.020, Yeast - US-05. Common attenuation range seems to be 73% - 78%. Apparent Attenuation: 70% American Pale Wheat Ale: Target OG - 1.064, Target FG - 1.018, Actual OG - 1.054, Actual FG - 1.022, Yeast - White Labs WLP051. Advertised attenuation range: 75% - 80% Apparent Attenuation: 58% …

I'm looking to brew a high gravity porter for christmas this year, aiming for OG 1.100. I've browsed several questions on this site relating to high gravity beers and the tendency seems to be towards putting in all fermentables and yeast(s) right at the start of fermentation and just letting it crack on. My question is, is this method more favourable over doing a secondary pitch of yeast along with a secondary addition of fermentables into the primary after an …

I recently brewed an Imperial Red. It clocked in at around 1.072 on original gravity reading. My malt bill looked something like this: 12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) 11 lbs Marris Otter (2.0 SRM) 2 lbs 9.6 oz Caraamber (30.0 SRM) 1 lbs 15.1 oz Cara-Pils/Dextrine (2.0 SRM) 1 lbs 15.1 oz Munich Malt (9.0 SRM) 1 lbs 15.1 oz Wheat, Flaked (1.6 SRM) 1 lbs 11.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) …

I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's Yeast calculator, I needed 2.75L of starter for an OG 1.10. So I took slurry from my cider (Champagne yeast), created two 2L starters and cold crashing now and will decant this time and pitch both. The amount of yeast at bottom …

My situation is similar to, but more extreme than: Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer? Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already? Is this a bottle bomb waiting to happen? I am brewing an Old Monster English Barley wine, here is the malt bill: Batch Size: 11,50 L Boil Size: 13,16 L Estimated OG: 1,110 …

Okay, so my friend and me made an experiment yesterday. We wanted to brew a >20%, 300+ IBU IIPA. Yeah yeah... I know :) Now to the question. We used 10.5kg of grain for 26.25 liters of water for the mash. From the recipe calculator, we should have gotten around 1.208 OG. We "only" managed to get it to 1.120. I wanted to ask if anyone had an idea of that poor efficiency. Mash went wonderfully at a temperature of …

I've brewed some ridiculous beers in the past, my highest original gravity resulting in over a final 18% ABV using WLP099 yeast. That particular beer turned out well for how inexperienced I was when I decided to go crazy with that, but I wanted to revisit the idea. My thoughts were to try and brew a crazy, Quadruple IPA (I totally just made that style up, since some commercial breweries have brewed up to whatever they defined as their "Triple …

I upgraded my equipment and estimated my new efficiency a bit too low, so the imperial IPA that I brewed on 11/30 ended up having an O.G. of 1.10 (supposed to be 1.09). I made a two step starter with White Labs California Ale (WLP001). The first step was 2L, and the second was a bit smaller at 1.2L since the first step went overboard a bit out of the erlenmeyer flask. I oxygenated with pure O2 for a minute …