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2

It all comes down to mash temp. Lower mash temps(145-148) will yield more fermentable sugars. Down side is you lower your mash efficiency and need to compensate with more grain or adjuncts. But you will have a substantially dry beer. Even with a iipa you should be able to hit 1.01.


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First: It is your first brew! Relax. Brew it and THEN start playing. There is a lot of things you need to get used to. But it is up to you. :) You can follow thesquaregroot's answer, or you can alter the abv in a different way: Brew the beer and let it ferment in two fermenters, where the one fermenter is the one gallon one that will be made special. When ...


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Your best bet is to add all your fermentables at once. The reason is that if you wait until your 7% beer has completed primary fermentation to add more yeast, you are adding that alcohol tolerant yeast to a hostile environment - one in which there is already a high level of alcohol present. Despite being bred as a "alcohol tolerant" yeast, it is still yeast ...


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Is this a 10 gallon batch? The crystal malts are only around 10% of the grist, so I don't think you have a problem there. I would consider 78 F too warm for pitching WLP001, but I doubt that's your problem either. My guess is that the fermentation has slowed down because you under pitched and presumably didn't oxygenate the wort. Each White Labs vial would ...



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