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I have soaked them in rum (vanilla rum I picked up in Mauritius) for 24 hours and then added at room temperature. Gave a real nice chocolate flavor. Don’t think you need to rouse them.

I added 8 oz of cocoa nibs in the secondary for a week after soaking them in a cup of vanilla rum overnight. Made it deliciously chocolatey.

Hey all, I bottled a raspberry cream ale yesterday. I used frozen raspberries, thawed and added to the secondary. I then waited until any sugar from the raspberries was fermented. When I finished bottling I noticed that some of the bottles had little pieces of fruit in them (they must have...

Anyone seen this before, or know why it looks like this? It is about 48 hours into fermentation, and is chugging alone nicely. Using Denny's fav for yeast.

+1 for milk

6539.25 +5.5 gal. Raspberry cream ale 6544.75

5083.5 + 5.5 chain breaker clone 5089

I have a starter that I don't think will be ready until tomorrow morning, but I would like to brew tomorrow night. If I crash it for 12 hours will that be long enough to decant off the spent wort? Should I put it in the freezer at the start or end of the crash for a bit? Would love any help you...

I would start by trying to rouse some of the yeast by gently rocking your fermenter. Although, be careful not to splash too much as to avoid introducing oxygen. Also, maybe move the beer to a slightly warmer area. If neither of those work, you can always pitch some more yeast. However, if you...

Mixing the wheat and pale isn't going to make the beer "crap." I say just try it out and see what happens. Worse case scenario, you don't like it and you get rid of left-overs cluttering up your closet. I bet you will end up pleasantly surprised.

Dry hop with some cocao nibs if you think it is too sweet. The bitterness from the nibs will cut through the extra sweetness.

Thanks so much for the quick responses. I am thinking I will run the stir plate for 24 hours. Is there any way running it for that long could be harmful?

Hi all. So yesterday I picked up some supplies from my HBS. when I got home I realized that the yeast was old, from last October. I was already planning on making a starter, but when I plugged in the date and everything into the mr malty yeast calculator it said I needed this huge starter with...

(Almost) no amount of cold crashing will remove all of the yeast. Unless you are filtering your beer there will be enough yeast in suspension to bottle condition. Even if it looks clear.

I suggest flame out or in the last 5 minutes. The longer you boil the less aroma and flavor it will impart to the beer. If of boil for much longer than 5 or 10 minutes you will lose most of the benefit.

Radical brewing is great. Lots of good info and recipes, plus a lot of cool history. Brewing classic styles is also great - lots of info in addition to the recipes.

I am a huge fan of chrono trigger, and this is an awesome label! Great work!

1286.5 + 5.5 IPA = 1292 gal

I just went o whole foods and got the only cocoa nibs they had. It came in an 8 oz can. The rum was Mauritian rum that I got while on vacation there, but I am sure any hard alcohol would do the trick. The nibs soak up a lot of the booze. So don't worry if it looks like they are swimming when you...

I have not. I don't I will just because the chocolate flavor is perfect, and I wouldn't want it an less chocolatey.