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Bump, anyone else have any tips on this? Looking to try something very similar within the next couple weeks

Update: I went with the lactic acid. Used a whole 150ml bottle for my 5 gallon batch, and opened by first one last night. It's not bad! It added a fairly sharp tartness and the beer is drinkable which is all I was hoping for. As I had read might be the case - the acid gave it a one...

Thanks for all the tips, will probably attempt to add lactic acid to get this batch at least drinkable even if it's not great, and will definitely pitch lacto next time around.

I used a german ale yeast smack pack, thanks for the tips

Hi all, this isn't a lambic or a "wild" beer but hoping this is a good place to ask this one. I brewed a tangerine Gose last week, attempting to use acid malt for a bit of tartness instead of lacto. Just tasted it, and as I sort of expected, it's not nearly tart enough for my liking. The...

I use mine ONLY for sours now...I typically only make small batches of sours and this works perfectly so I don't have to infect my other buckets and such!

I have a stir plate i'd part with if you're interested in one, email me at [email protected] if so. I got it for around $100 at Brew & Wine Hobby and would ask $40 for it. Only used the thing once, it was an impulse by but i'm just too lazy to make starters :)

Just as a follow up here, I actually think the cocoa powder we used was a bit much. If I brew this again, i'll scale it back to maybe 5 oz or so instead of 8.

I bottled yesterday, and the beer tastes great pre-carb. Thanks for all the advice, seems like a success as long as it carbs up properly!

I just tasted it after a couple days of ridiculously vigorous bubbling and it tastes great so far. Hopefully that holds up for a few more days of clearing up!

****, yes I did use that SD Super yeast. Hope there's some sweetness left after it's done!...if not, is there any decent way to add some at secondary?

Thank you sir, yes they do...in fact they must be doing another batch right now because he couldn't bring me any nibs, they all went to Hooker! No worries though, because I think the powder was enough...nibs in secondary could be overkill on the chocolate. I guess we'll see!

Well, the recipe I ended with after some of the advice here is: 9 lbs - Pale Malt (2 Row) UK (3.0 SRM) 8.0 oz - Brown Malt (65.0 SRM) 8.0 oz - Caramunich Malt (56.0 SRM) 4.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) 4.0 oz - Chocolate malt (Briess) (350.0 SRM) 4.0 oz - Oats, Flaked...

Thanks guys. Some people have also been recommending that I use some brown malt...maybe i'll get rid of most of the caramunich and a bit of the chocolate malt and add a little more pale, and some brown. Also maybe based on someone boiling cocoa powder for the whole 60 and getting good...

bumpzilla!

Matt checking in from Windsor. I'm still fairly new to this but have been brewing every few weeks for a couple years now, adding a bit of equipment and such here and there as I go. Switched to All Grain in the fall and already have 5 or 6 batches that have come out pretty good. Made my first...

Hi all, i'm looking for some input on this recipe I put together to brew on Saturday...i've never brewed an all grain porter before so i'm looking for any tips/changes that could make this better! Any input is appreciated. Mash 60 minutes 8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) 1 lbs...

Thanks! I started soaking the chips in Devil's Cut a few days ago so i'll leave them until a week or so before planned bottling date

Anyone digging Haim? Those girls put out a ****ing awesome album, IMO.

I've got an all grain Imperial Stout that has been in primary for the past 10 days, and i've got a couple questions. My 2 or 3 attempts at stouts in the past have been below average but this one tasted great after 7 days of fermenting so I want to make sure I don't screw it up. 1. I have some...