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A co-worker brought me some cacao from the Dominican Republic. There are 3 types, shows in the pics. The beans I can shell and use as nibs I think, the larger one which may be a chunk of the beans all roasted together, he said I can run over a grater and use that also use as nibs. The other I...

Anyone have a good base recipe for a sour porter? I was thinking about kettle souring with lacto then adding either raspberries or tart cherries after fermentation. Thanks!

I am looking to brew a Berliner soon and heard about people using unsweetened Kool-Aid to add some color. Here is an example - https://untappd.com/b/cycle-brewing-company-ecto-cooliner/671247 I wanted to do something like this for mine, has anyone tried this before? For a 5 gal batch how much...

I am working on a recipe for a Cinnamon Hazelnut stout but I haven't done a lot with spices or extracts yet. I had a holiday beer last year that I used a touch too much all-spice and it was way overpowering so I am being a little more cautious this time. Anyone have an idea about how much ground...

I have a RIS I brewed about 9 days ago, I used WLP007 which I believe is good up to around 15%. OG = 1.140, took a reading 2 days ago and was at 1.032. I am looking at a possible 15-16% beer. Once it passes 15% the alcohol will kill off some yeast right? If I want to carbonate in the bottles...

Anyone know of a good app to use to manage your stock of beer? I have a couple beer fridges and would like something to keep an inventory on. Thanks.

I am looking for a high abv RIS extract recipe to brew in a few weeks. Also plan on soaking some chips in boubon to add. Thanks.

Has anyone tried to brew a Belgian red, something close to a Delirium Red or Kasteel Rouge as an extract recipe?

I made a Citra hopped IPA a few month ago that came out really good. Now I want to try a Belgian IPA but use citra and possibly jade hops in it. Anyone have any suggestions on a recipe for this one? Thanks.

I am going to learn how to brew all grain tonight, previously I was only doing extract recipes. What additional equipment would I need if I decide to switch over and start doing all grain myself? :mug:

I am currently working on a holiday ale. OG was 1.110, I took a reading after 7 days and I am at 1.020. I used Trappist yeast so it should be good up to about 15%. I checked this morning and it looks like I am down almost a galleon of water in my 5 galleon batch. My understanding is only water...

I brewed a holiday ale last weekend, OG came out at 1.110 I used the WL Trappist yeast, the airlock was bubbling like crazy for 3 days. I plan on adding some Amaretto to it this weekend. Should I pitch a 2nd yeast seeing that the OG was so high? I forgot to take a reading today before work...

I have done about 5 brews so far and something I am still trying to understand is how long to leave a beer in the secondary? I see some people do a week and some up to 6 weeks. What determines this amount of time, the style of beer? Ingredients? Thanks.

I recently made a chocolate stout (a recipe I have brewed before) but this time added frozen cherries. I used about 2.5 lbs in the primary and then another 1.5 lbs in the secondary. It's been about 4 weeks now in the bottle and I don't get much, if any, cherry flavor. One problem I am having is...

I want to try and do something a little different and have it ready to pass out by Christmas. I am thinking about doing a porter with cranberries and then throwing in some almond brandy and maybe a vanilla bean. How long should something like this sit in the secondary and bottles before...

Greetings. I have a couple of questions about a Sierra Nevada pale ale clone extract we are currently brewing. I am semi-new to home brewing, currently on my 4th batch. 1) We are not getting any bubbling after pitching the yeast, I took a reading yesterday and after 3 days we went from...