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thank you! I was thinking the same thing about the champagne yeast. now, i wonder, how to calculate the priming sugar for style. i hear 2.4-2.7 volumes of CO2 is recommend for the style. with this much alcohol and low bitterness i'm thinking 2.5 or 2.6 just to be safe. my concern is if i...

sorry, i edited my post. i fermented at 64. i have heard people fermenting as low as 58F but i was advised not to do so only because it woud take a really long time. the first few days the fridge stunk of sulfur and that has gone away. when im ready to bottle i will let it warm up to...

expert advice would be appreciated. i brewed my first all grain kolsch using wlp 029, fermented at 64F. but here's the woopsie part. i used some elderflower syrup at the end of the boil and i miscalculated the amount of sugar this would add to the recipe. thus i had starting gravity of 1.080...

my question is if you can get a plug like this, why not fasten it to ball valve (with appropriate washer of course) and skip the braid all together?

just opened one of these after storing it at room temp (74) for about 5 months. it was one of my first brews. initially it was a bit too sweet, but it has dried out over time and all hop aroma is gone. its more like an english bitter... if you brew the original recipe, i suggest putting a few...

right on aussietrev, i too make chocolate as a side job, and know what white chocolate isnt made of! i did a partial batch with lactose and vanilla and it pretty much just tasted sweet. my wheat recipe wasnt the right backbone for this combo as well. i do have cocoa butter, that i've used to...

bourganel brewery in ardeche france makes a delicous chestnut ale. i'm trying to come up with a recipe that would be as good as this. all i know is: 5% ABV, uses chestnut puree and vanilla. this is not a gluten free, and it is likely an amber ale base. has anyone had this beer and could...

i 've been dying to create a chestnut beer, based on a beer i had in france, (beer bourganel, bierre aux marrons). i believe it was an amber brewed with chestnuts and vanilla. how would the addition of chestnut be to this brew? i have puree, regular chestnuts i can roast and an extract.

update..i subbed belgian biscuit for the thomas faucett amber. mashed at 148. og 1.056, used 2nd generation of wlp001. just dry hopped after 3.5 weeks, gravity is 1.008. overall i'm totally pleased. i dont really care about making a clone, just great beer. this was my first all grain...

thanks, key west. i will report back in summer about how the beer conditioned. right now its tucked away and this recipe is probably going to not evolve, as i've switched to all grain...

I finally cracked a few of these after bottle conditioning for 20 days at 72F and letting them sit in the fridge for 3 days. During bottling i did several different things as follows: some got bottled as is with no additions some got 2 drops of "natures flavors" white chocolate extract some got...

i actually dont know, i have never done an all grain. thats why i ask!

as this is gonna be my first all grain batch, i need some help on the volumes.. yooper can you elaborate on the volumes during the process, or direct to me to a page that helps?...specifically for this recipe, im wondering how much wort to collect for the boil to end up with 5 gallons in the...

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like...

heres whats in that white chocolate powder: INGREDIENTS: sugar, nonfat milk powder, partially hydrogenated coconut oil, corn syrup solids, sodium caseinate (a milk derivative), cellulose gum, xanthan gum, maltodextrin, carrageenan, dipotassium phosphate, propylene glycol esters of fatty acids...

thanks keywest, i'm going with 2.5, the higher volumes are for true german wheats which is not at all what i made. i'll be bottling this weekend and i will post results in a few weeks! thanks for all the input. one thing i would say about this beer so far is the color is quite darker than i'd...

going to bottle this in a few days, and I'd like some feedback on priming sugar. I've never done a wheat and I assume the style I made is an american wheat. I measure priming sugar by weight and calculate how much to use by volume of beer and co2 volume per style. i see that german wheats...

just racked the beer last night after 9 days in primary. gravity reading at 1.012. vanilla taste is very subtle. here's what i did: scaled recipe to 5 gallons: made 1 liter starter of wlp001 3 gallon boil, steeping grains 30 min 150-160F .25 biscuit .5 carapils .5 crystal 20 or 40...

i just ordered one from natures flavors. it wasn't cheap! but i live in hawaii so nothing is. http://www.naturesflavors.com/white-chocolate-flavor-extract.html

I think i racked the 3 gallon batch first. That would be the batch that hardly carbonated.