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Thank you guys for the notes on efficiency. I will plan for 65% And also for the info on the coffee. My goal for this recipe is that the coffee flavors should be there, but subtle, so I really appreciate the input on the coffee. So essentially what you are suggesting is dry hopping with coffee...

Awesome, thanks again for the guidance! Well, the sheet I use recommends strike temp at 168f with 6.6 gallons which should settle to 152F in my mashtun. 75 min Mash, but to be honest I'm just guessing on a mash temp. I figured a slightly higher temp would produce a more full bodied beer. I...

Ok, so going with the guidance I'm getting here, how about this. OG 1.114, IBU 46, SRM 46, ABV 13% This is a significant drop in SRM, but I'm hearing what you're saying that this will still be very dark. Given the IBU/OG ratio I think it will still be neutral to slightly Malty. Thoughts? 8.5...

Thank you for this, I hadn't thought to look at it this way, but it is helpful. So It looks a little more balanced if I go with the following. It still leaves my SRM at 62, OG at 1.112, and IBU at 46. 8.5 lbs Maris Otter 8.5 lbs 2 row 1.5lb Crystal 80 1lb Munich 1lb Chocolate 350 0.8lb Black...

So maybe 1/2 lb of roasted Barley? Honestly I have no idea what would be considered normal. Ok on the cocoa nibs. As for the Oak, I've read about washing, or boiling the Oak Cubes, and even soaking them in a tincture. Do you do any of that? Or do you just toss them in? My fermenter is a...

Hi all, I recently tried a Big Bad Baptist Imperial stout by Epic, and was really taken with the style. It was borderline sweet, strong chocolate flavors, light coffee flavors, Neutral bitterness, or possibly leaning towards Malty, sort of like a sweet milk stout, but not exactly. They also...

Maybe just boil the extra water separately, and add it in near the end of your boil, that way the addition doesn't kill the boil. It should only require a few minutes to mix well. As an alternative have you tried to minimize your boil to a simmer? I started doing this with my ekeggle. As I...

Man me too, I'm really not much for clone beers in general, but since I can't buy it I guess I'll have to make it. Thanks for the link! So I don't see the recipe anywhere, and I'm not sure what book you're referring to in your post. Any chance you could pm me the details?

I've read that New Belgium's 1554 is mashed at 160 and uses lager yeast fermented at ale temps. I've been thinking about giving a clone a shot since I can't find it here in Florida. Now if I could only figure out what the secret spices are.

I'm assuming an imperfect prime to begin with. Once primed it shouldn't be an issue, unless he fails to turn it off before sucking air. I think the O2 saturation during priming, and at the end when sucking air would well exceed the levels of saturation that might occur during a gravity feed...

The biggest problem I see with using the pump in this way is that if there is even a hint of cavitation you're going to saturate your beer with Oxygen. Just don't do it. The pump is much more helpful on the brewing side. I use mine for transfer from mash tun to bk, and to recirculate through...

What your describing is exactly what I do, and is an effective way to use gelatin. Actually I usually let the gelatin set for 3 days, but pretty much the same idea. A pure cold crash, without gelatin takes a long time to clear the beer. The last time I did it, it was easily two weeks before it...

cold crashing takes time, one night isn't going to make a huge difference. I think you'd be better off to chill the fermenter in a tub with ice water down to 35f or so (or buy a fridge on craigslist and put the fermenter into it) and use the gelatin trick. Gelatin will work it's magic in a two...

Well in the end it turned out pretty well. I learned a lot along the way. One mistake I made was that my hops as purchased were roughly half the expected AA%. This resulted in a much lower IBU, approx. 10 versus my expected 20. So this took a malty recipe, and made it really malty! Since I...

This is how I feel about Bitter IPA's in general.

this is really good to know. thanks

I tend to agree with you. I've used starters for many years now without any issue, and I always cold crash and decant, although this was the first time I had my brewday delayed for so long. I think my biggest mistake was just that I had no idea I would need so much yeast. With the delay I had...

ok, so starting with a 2L first round is the best bet and then stepping up to another gallon.

That's just mind blowing for me. I did use a stir plate, and my packet of yeast was probably a month old. My stirplate is just a simple computer fan homemade unit. I usually set the speed on a pretty low setting to prevent the stir bar from losing position. I looked at the date, and it...

So with 2308 what would be the recommended starter for a 10 gal batch? two consecutive 1 gal starters? three? I guess it's just my inexperience with lager's but it seems like a ton of yeast, given that a 1 liter starter on ale's has been sufficient.