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5

If the starter fully fermented, most of the 1.040 should be gone; normal yeast attenuation is around 75%, so you should have 1L of 1.010 beer in the starter vessel. 1L of 1.010 beer into 19L of 1.076 OG wort would reduce the OG down to about 1.073. (76 points * 19L + 10 points * 1L) / 20L = 72.7 points = 1.073. Though if possible, you should try to ...


3

I don't have a lot of experience with recipe design, but I can provide some links. Check out this excellent 2010 article from Brew Your Own magazine on Black IPAs. It says that the Great American Beer Festival adopted that style as "American-Style India Black Ale", and the characteristics are: Color = 25+ SRM Original Gravity = 1.056–1.075 Final ...


3

In my opinion, metrics and analytics are always important, and useful. The problem is pitching your idea to a broad enough audience to get it off the ground. Without mass data to back everything up, you won't be able to justify the work. If you intend to do it for yourself only, well I honestly wouldn't bother, since I know what I like, and what I don't ...


2

Purism aside about whether peated malt belongs in an Ale, I used peated malt in a Scottish Ale - just 0.7% of the grist. While I can't say I noticed a specific smokiness, there was a lot more going on in the beer ingredients-wise, but it did lift the ale and add complexity. I was very happy with the result. So, I'd go for 1%. Best to add too little and ...


2

I disagree it's perception. I have had similar issues with some beers that they are wonderful for a couple of weeks then go downhill. I'm focusing on either contamination or oxidation. I find the issue is less apparent if I prime in the keg with sugar. And I have also had it happen with one keg of 2 of a 14% beer - one keg is still pristine while the other ...


1

Average it! Multiply your starter volume and wort volume by their original gravities respectively to produce numbers that can be combined to derive an average gravity reading from the blend. Do this by dividing the sum of the gravity-volume products by the sum of all wort: ( ( OG1 * V1 ) + ( OG2 * V2 ) ) / ( V1 + V2 ) = SG Where... OG1 is the ...


1

I would suspect adding all that pulp only you'll get hazy beer from all the fruit tannins. And those tannins may lead to a weird astringency depending on the type of fruit. But to experiment, I'd add it in secondary. Adding it at boils end would certainly generate pectin haze. It might not hurt to run some sanitizer through the juicer first.


1

I don't have enough reputation to add a comment, so I'll just post an answer to participate. This sounds sort of like a discovery service for beer, kind of like Last fm and Pandora are for music, correct? Although it seems like there would be more detailed match criteria with the ingredients included. After a quick Google search, I can only find a few ...


1

I actually began to write up an answer to this question back when it was first asked, but I scrapped it because I didn't want to sound like an idiot. Now that I can confirm what happened, I feel more comfortable answering. I pulled Stone's Smoked Porter recipe from their book, and brewed it a couple of months back. It calls for ~3-4% peated malt. Me ...



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