Recent content by SheriffWhiteChocolate

Thanks for the update man, I appreciate that. A lot of us were assuming we were ghosted as you haven't mentioned anything to anyone for awhile since you talked about cutting the barb. How were we supposed to know you were working on this without any communication?

Gotta say, I have never been so disappointed in a product and customer service before in my life. Picked up two of these, and the caps cracked on the first use. No big deal, bobby takes some time to email me back and sends me two new caps, with instructions to cut the barbs. I cut the barbs...

What was the angle of the whirlpool return cut at?

I brewed this a long time ago. Back in April. I still haven't bottled it. Do I need to add more yeast when I bottle?

Ah. I've just always done full boil. Didn't know partial was an option. Also, I'm using a giant bucket fill with water to stick my fermenter in. What should be the temp of the water generalize it please. I do put ice in it. But I don't wanna get it too cold right?

So I have seen terms partial boil and full boil thrown around. What does that mean exactly?

It was in the bottles conditioning for two weeks. The aftertaste is very hard to describe. It was bitter and overwhelming in my last beer. I brought it to a local homebrew store Nd the owner taste it and said the after taste is definitely caused by high fermentation temperatures

It hasn't changed after secondary .

Not entirely sure what the temp in fermenter was. But my air conditioning is at 72. And it's under a vent. The door is closed and no sunlight enters.

So I opened my first beer with this recipe. And it is very good. A little too much coffee flavor for me. Any idea how I can reduce that flavor? I also had some fermentation temp problems so there is that slight after taste, but the rest of the flavors over power it. I'm gonna try to get a big...

Another question, can I leave it in the secondary a little longer and the yeast can clean up then?

Where do you get the Madagascar?

I used 5 vanilla beans soaked in JD for a couple days. The vanilla beans came from a Mexican company called Orlando. My family has always used their extract so I assumed there beans will be great quality.

Well it was in there for 10 days. Maybe I should've been more patient. I checked the gravity and it had dropped to 1.022. So we shall see how it turns out

Not exactly sure if I understand. If there was no yeast activity why would I want to keep it in the primary?