You can also do something as simple as adding a fresh orange slice to a traditional Hefe when you pour. IMO this gives a really nice, fresh orange to the beer
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Skunky weird taste and nasty after flavor.
This is my experience with their beer. I don't think it's confined to a specific style, but seems to be a hallmark of the brewery.
No I see it, just curious for more explanation on how experienced home brewers can quickly identify what an SG means
Generally I don't bother checking before 10 days after bottling, and I'll usually try to wait 2 weeks unless I'm really impatient. Also, I let the bottle sit cold in the fridge for at least a day before opening. The cold temps help CO2 dissolve in the beer better.
Years ago, after I broke my hydrometer, I decided I'd buy 2 so I'd have a spare in case I broke another one. I haven't broken one since. I think having a spare is why!
I agree with this. For really big beers I usually shoot for lower mash temps to promote more fermentation.I'd say 158F mash temp is a tad bit on the high side for an American BW. Any Barleywine for that matter...Yeah, I probably wouldn't waste more yeast on trying to get the gravity lower, since it might just be done. You can try giving it a little more time and see if it is dropping at all, but more yeast isn't going to do much.
Edit: Sonething more like 149F might have been a beter choice.