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Reading some other threads about cacao nibs its seems to me that something in the neighborhood of 6 oz for a 5 gallon batch mostly give you the chocolate aromas rather than taste. Thank you for the insight.

1-What is the best technique to use Cacao nibs in the secondary? (Soaking them in Vodka or straight in the bucket?) 2- what do you think is the desired amount of nibs for a 5 gallon batch (for aroma and for flavor)? I bought whole raw beans and roasted them in the Oven at 250 for 35min...

Thanks doug293cz, you are right on those details. I'm going to set the whole experiment again and re-test before getting to the real deal.

Thank you for the answers. About thermal mass: I'm detecting a difference of 2 -3 C degrees, when I attacht a thermometer with foam and tape outside a milk jug compared to the probe of the STC-1000 in a sandwish bag and inside the milk jug with water. So I think I am gonna keep it inside...

How to set the STC-1000 to keep fridge safe? I'm brewing an APA, to use my new controller. But I have hear some stories of burned out compressors with controlers like the STC 1000. I was thinking to set it like this: F1: 19 C F2: Differential at +/- 1 C F3: 8 min Is that OK, or should I leave...

Hello there, For my 5G batch of a Stout I used the next amount of spices: 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp allspice 1/2 tsp cloves Yesterday I racked it into a secondary and the green beer tasted pretty good with the cinnamon and nutmeg flavors being the most...

ok so because I'm mini-mashing almost 50% oats and 50% 2 row I understand that I need to do a B-glucanase rest at 120F. to decrease the gummy stuff i the oats. WHat is the absortion of water of the oats?

well the beer smells good and hoppy, medium body, sweet, grains that ends with warm of alcohol (7%), the aftertaste is husky and dry also like the description of tannins. I don't think is infected. what other signs should I look for?

I just tried an IPA recipe that I cooked in April but is really astringent and husky. Would the tannins mellow out with time?

I need to mash 1.2 lb of quick oats plus 1.5 lb of 2 Row. This is my first experiment with Oats. The ''How to brew'' book says you should cook them first, as directed on the package and then mash'em. If the answer is yes, how should I proceed? I was thinking 3.2 quarts of water for this...

At my LHBS they told me that I can use the can without corn sugar for a 4 gallon batch...Is this correct? I understand that the gravity of corn sugar is 1.037 so if I substract 2.2 lbs of it from this instructions, what is going to happen?

The can says to add 2.2 Lb of corn sugar to reach a batch volume of 6 US gallons and a gravity between 1.040 to 1.044. What would be my volume if I just use the can? What would be the gravity for that volume?

I just wanted to be sure. Thank you.

http://www.howtobrew.com/section2/chapter12-2.html

Hello, I'm planning to improve a wheat kit from Coopers with 1 oz of dry orange peel plus 1 oz of coriander boiling the whole deal 10min. Reading the book How to brew it says you should prepare the quick oats as directed on the package (0.5 - 1.5 lb per 5 gallon batch). Am I gonna have the...

One of my favorite beers is the Rocky Mountain IPA, very sweet and hoppy beer. In 2012 I cook a beer, mash the grain at 154F and I ended up with a low alcohol very sweet IPA. 10 days ago I cook the same recipe OG 1,069 and I just did another reading and it is 1,009 now, my bucket fermenter still...

Well then I think to be sure I'm going to cold brew 2oz of coffee in 2 cups of water then add that to a secondary and see what happens.

I'm fermenting a 3G experimental batch of coffee Porter. I understand that cold brewed coffee is the way to go (added to secondary or bottling time). I'm a coffee lover but I don't want my porter to be overwhelmed by coffee flavor, I'm looking for a good balance of smooth java flavor. I was...

Third day and those particles looks the same. Am I gonna have beer with chunks of tablets?