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Type: All Grain Batch Size: 5.50 gal Boil Size: 7.85 gal Boil Time: 60 min Original Gravity: 1.054 Final Gravity: 1.015 IBU: 39.1 Color: 32.5 Brewhouse Efficiency: 65.00 % Est Mash Efficiency: 73.9 % Primary Fermentation: 21 days at 68F Cold crashed in Primary: 3 days at 38F I was...

I've actually produced a coconut porter with toasted coconut added into all three phases of production, in the mash, in the boil, and in the fermenter. This is similar to how Maui Brewing Co. produces their CoCoNut porter from what I understand. Ratios are 6-7 oz in mash, 6-7 oz. in boil, and...

Yes. I'm going to get a batch going for the winter months. I definitely will adjust the recipe I did. Probably review yours, check my proposed adjustments in BeerSmith and give it a go soon. Hopefully it will be ready, Dec/Jan timeframe.

Eulipion, Will be pulling together another batch in the next few weeks to prepare for Christmas. If I find the baby ginger here in Richmond, want me to ship you some? Be more than happy to. Looking forward to my second go round on this one.

Eupi keep us posted. I had to throw my batch out due to a nasty contamination that caused a few bottles to explode. Swear it had something to do with the lactose addition. Maybe I didn't boil long enough, 15 min, to kill all natural bacteria in it. It was funny watching me play EOD team leader.

Good luck! Didn't notice any lactose in your recipe. The one thing my initial attempt lacked was that thick full bodied richness and noticeable sweetness that the GBS has. I upped the recommended amount of lactose in the recipe to bring this out, hopefully. It will be interesting to see how it...

Brewed on 3/18. Fermented 70F for 13 days, crash cooled in secondary to 38F for 4 days, threw in gelatin on forth day and kegged on the 7th. Been on the gas now for 12 days. Drew first pint tonight, and must say it cleared very well, and is a very nice beer. Thanks for the recipe! I've got My...

My final gravity reading was 1.024, so I think fermentation was pretty close to complete. This was my first batch in 7 years or so, so I admit I was a bit rusty. Sanitation is something I always take extra precautions with. Cleaned everything with one step - even pre-boil items. Fermenter was...

What's up with the time stamp being off so much? Time is 9:20 pm.

Had a glass tonight. Bottles overflow with foam. Disappointed in that for sure. Flavor doesn't seem affected. My guess is that I bottled too early. Thinking about dumping remaining into keg to see if I can correct. I've read some having bigger beers take longer to carb, but it's been a while...

Any updates on the attempt? Last post was end of Jan. - just checking in. I've brewed a couple of other batches but haven't gone back and attempted to brew this again. I'll crack open a bottle of the original and give an update.

3709+5=3914 - second batch

Two weeks in the keg at 12 psi. Carbonation is just where I want it. Still have some line balancing to do. Have to reduce pressure to about 8 lbs to get a 10 second pour on 15 ft 3/16" line. It's close enough for now. I appreciate everyone's help. Here's a pic.

Here's a pic of my Twin Blondes Ale. Very clear, it 's now carbonated to my liking and is very good. There's no way this will last past next weekend when I fire up the kettle for another batch. I now know why I didn't know what SWMBO was, it doesn't apply to me. More of a HWMBO house here...

Running down to up the pressure now. Also going to work on balancing my lines a bit. My pour only takes 4-5 seconds at 12 psi with a 10 ft hose 3/16" ID. Let you know how it goes. Who you rooting for anyway? I'm going 49ers even though they've beaten my Bengals in previous SBs.

Poured a glass this evening and can notice more carbonation. I'm going to see if I can find another source of tubing and add another 5 ft, or drop pressure to 7-8 psi and see if that helps. Might just be too impatient, but it's been on the gas now for almost a week. I think the line balancing...

I don't get a whole glass of foam, just a quick poor and 2-3 inches of head. Beer has very little beads effervescing out of it. Don't believe it's overcarbonated, but then again, I've been wrong before. 10 ft line should provide enough backpressure at 10-12 psi to get a nice pour based on...

Has relativity to backflow resistance in line. Noticed I had a decent amount of foam, but beer was a bit flat. Figure I need to raise height of tap to increase resistance a little to reduce flow and therefore foam generation some. Even at 10 psi, pour was a little fast. That's why I mentioned...

Thanks Malfet. I'm trying to be patient, but time sis not on my side, I'm going to let her sit overnight, shake the crap out of her tomorrow and check it again. Also going to elevate tap more to see if that helps dramatically.

I just finished kegging a nice blonde ale on Sunday. Prior to kegging, the beer was crash cooled at 38F for a week, cleared really nicely, and tastes great, but is still flat. I force carbonated at 30 psi for 24 hours, then reduced pressure to 10-12 psi while maintains temperature at 38F...