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Made a stout and I was expecting more out of the flavor. Thinking about adding cocoa nibs to the keg for a party that will be in five days. Can this work in giving it more flavor (chocolate flavor)? If so, how much should I put in? And… Do you think five days will be enough? Any advise and/or...

I recently brewed a stout. After three days of foaming, it all stopped. I panicked and immediately threw in another yeast. I normally see my brews fermenting for at least ten days before dying out. I should have looked this up before adding the other yeast. I realized that sometimes this happens...

Bear Republic, Russian River, Lagunitas, Mendocino (although that's a little further north) and 21st Amendment (in SF). You also have a few smaller ones such as SCHUBROS in San Ramon, Black Diamond in Concord. You can't go wrong here. Enjoy! :mug:

WOW! That's really all I can say about this. The amount of cognac that I used was about three shots worth. I also used three vanilla beans split down the middle and cut into one inch pieces. They sat in the cognac for about a week before adding the whole thing to the brew. I then let it sit...

Okay. I guess I'll find out if I hit it out of the park or struck out in a couple of weeks. I used three vanilla beans. I'm hopping it's not too much. Will post the outcome.

I have read in many posts about splitting vanilla beans, cutting them in either 1" or 2" pieces and adding them to vodka so that it can extract the vanilla flavor. I have also read that you can pretty much use any kind of hard liquor to do this. Well, I just dipped mine into a shot of cognac...