Last Activity:10-22-2014 11:41 PM
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Posted in thread: Chocolate Wheat Beer on 09-28-2014 at 02:19 PM
Looked up my recipe yesterday. I used 2 tbsp of cocoa powder @ 10 min, and racked on top of 4
oz of cocoa nibs after 2 weeks of primary. By day 5 in the secondary my beer had a nice full
Posted in thread: Chocolate Wheat Beer on 09-23-2014 at 08:33 PM
In my chocolate porter I used:a) Chocolate malt in the mashb) Cocoa powder last 5 min of
boilc) Cocoa nibs in secondary tasting daily until achieved flavor profile."c)" has the biggest
impact in my e...
Posted in thread: Chocolate Wheat Beer on 09-20-2014 at 02:10 PM
I guess I'll go the "easy" route and just use chocolate malts. I have some Carafa Special and
british Chocolate malts laying around waiting for me to use them.
Posted in thread: Chocolate Wheat Beer on 09-18-2014 at 10:45 AM
Hi everyoneI wanted to get your thoughts on this idea I have for a wheat beer.The idea is to
make a chocolate wheat beer. It will be a German wheat beer, making use of the Wyeast 3068
yeast. As many o...
Posted in thread: Hydrogen sulfide problem? on 07-24-2014 at 10:30 AM
I got this when I made a wine I just stirred it with a piece of copper and the smell went
away.Thanks for the reply!Yeah I've read about that method, but I've also read that copper is
not good for the...
Posted in thread: Hydrogen sulfide problem? on 07-23-2014 at 10:52 PM
Hi everyone!I'm trying to figure out a problem with one beer. It is a wheat beer and is
fermented with K-97. The problem is a taste and smell of a struck-match or sulfur (if you've
ever smelled a hot ...
Posted in thread: Making a carbonated Finnish Mead on 05-27-2014 at 12:49 PM
Hi, just wanted to give an update.I racked the mead to a keg. After a few days carbonating and
being stored in a cool storage outside (about 10°C/50°F) I added potassium sorbate and campden
Posted in thread: Making a carbonated Finnish Mead on 05-02-2014 at 05:07 PM
Everyone seems to try and do a carbonated mead first because everyone thinks that's better. But
I seems to like mead either way. So a still mead may still be fine for you. If you are going to
Posted in thread: Making a carbonated Finnish Mead on 05-01-2014 at 10:27 PM
If you can keg it then go ahead and keg it. Otherwise the next best bet would be to sweeten to
taste and the stove top pasteurize. Follow instructions as labeled here:Stove top
Posted in thread: Making a carbonated Finnish Mead on 05-01-2014 at 10:14 PM
You'll avoid bottle bombs and get a delicious, sweet, and boozey beverage with that approach,
but I don't know if you can still call it sima. Unless you typed the wrong OG.Sima is meant to
have a very...