Jim's Beer Kit

As above but; I don't bother checking the SG until near the end of the sparge (and rarely even then) but the point is regular readings may be overkill and, You'll need to do a temp correction for the SG reading... I recall stopping at a reading less than 1.000 (and certainly not 1.010) to account fo...

Certainly an issue with the mash/sparge.

I made a SMASH brew once and got a really low efficiency as the pH was too high. Not the case here but there are many things to consider.

10 points is way off (scratchy head emoji).

It's not going to be anything complicated like your water profile. Why? Well, because it won't be! This strikes me as somewhat dismissive of what could be a potentially significant change to the biggest ingredient, water. I get your point but still think it's worth investigating further. How far ha...

Depends on the date of the yeast too though, as others have said, for such a big beer you're going to need more than one vial of yeast even if it was made today.

p.s. Beersmith calculates how much yeast to use on the 'Starter' tab.

UpTheToon wrote:Yeah, usually it's pretty bang on the beersmith estimate. Haven't noticed any that are much lower.

Me too. I've done 20+ overnighters and not noticed any difference in FG.

As others have said, leave it in the tun.

gregorach wrote:Not really - in this context, alkalinity is a measure of the buffering potential of the ions in solution.

WTF

I'd go with option 3, leave it another week. If it's definitely stuck then give it a stir but it sounds like its still early days.

Me too. You can still rack it to your bottling bucket in the AM and then stir in your sugar solution prior to actually bottling.

[quote="PaddyX21"]I don't know if this is a stupid suggestion, but couldn't you split the batch and do 10L twice to get 20, and then only need to top up a small amount, or just leave it as 20L?[/quote] You could but then you're doubling your effort, i.e. two 90min boils with DME and hop additions at...

Beer kit enhancer is just a mix of dry malt extract and sugar so use it in the same way as you would your sugar, i.e. disolve it in some boiled water and add it to your kit along with the wort from the tins. Rather than 4 or 8 days, I'd leave it for 2 weeks. Patience is everything. And finally, take...

[quote="Jocky"] you don't want to steep grains at over 75 degrees...[/quote] Thanks for your reply. I was planning on removing the grains just as it comes to the boil. I've not heard of the 75degC 'limit' you suggest. I think I'll just go for it and worry about the detail later. p.s. thanks for the ...

Hello. New to the forum but with many kit brews under my belt. Am in a similar position to the OP so hope you don't mind me joining in... I'm aiming for my first extract brew this weekend and was planning on dissolving all the DME at 40degC, steeping the grains until boiling then removing them, addi...