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Thanks everybody for the info. Im going to try a small portion of my batch, that way if it doesnt work, its only a few bottles worth. I figured dry hopping with coconut would yield best results, but I had not considered toasting it....sounds like a tasty plan to me!

So Ive been thinking about doing a coconut beer for awhile now, most likely a coconut cream ale. Anyone else use coconut before? Im just not sure how much to use and what to expect from flavour and aroma....well hopefully coconut anyways... -Bear

Hey HCbrewing, check your water report. You might want to play with that to get a crisp beer. If its not possible to work with it, go out on a limb and add some salt to your water. The sodium and chloride will help get that dry, crisp finish youre looking for.

I would be a little worried about tannins/ polyphenols from over sparging. It seema your amount of grain is a little light for the amount of water being used. Just my opinion. I would personally just toss the fermenter somewhere and let it ride, just like a traditional farmhouse

The way malt is currently made, most conversion is done in 15-40 minutes. I recommend stirring everything up really well with the mash paddle, then using a clean spoon or whatever to take a same. If you use the mash paddle any little bits of grain or dust will create a false negative. If youve...

The CO2 generated during fermentation strips those nice aromas out of the beer. Id suggest waiting a few days then adding the dry hops. This will preserve your aromas and will help fight out any possible wild yeast or bacteria on the hops.

pH is also going to vary depending on the type of beer you are brewing. Using dark malts will up the pH versus using pale malts which dont really change it. Just some extra food for thought :)

So I was at my local bulk food store and saw they had powdered whole milk (and skim, but thats not important). I then instantly thought to myself I could replace lacto in a milk stout with it. Then i got to wondering, if you added a fairly nice amount of kilned coffee malt (maybe even real...

That's excellent news! Thanks Yooper! Not much experience with fruit beers but I'm excited to give it a shot!! -Bear

So I'm looking to brew a stout or porter and add some cherry or strawberry juice or fruits (I'm pretty undecided and open at this time). My only thing is that I'm worried the head is going to really take on the fruit colouring, whereas I would like it to remain white. Any ideas?? I thought about...

I'm kinda with Quaker on this one. I think I want a subtle smoke, not one that tastes like liquid bacon....so I guess calling it a Rauchbier is a bit misleading

Ok, simplify grain bill, got it. I'll drop out the biscuit and crystal. Thanks! As for the juniper berries I was interesting in the Viking metal clone recipe that uses gin barrels for aging, which is where I got the idea. Maybe I'll just add a few berries to a few bottles and see if I like that...

I was just looking around for this exact thing for my rectangular cooler. Wasn't sure how well the screens work but I'm going to give it a shot for the price of it!!

Just looked up the Elevenses ale, it sounds heavenly! I'll have to try it after this one. Gotta love me some LOTR! -Bear

You could always try making your own oak smoked malt...just a thought anyways. Not sure how much flavour the oak would impart on the malt though. Would be interesting to try...

Never thought of this....so maybe kolsch yeast would be better? Allow that cherry smoke to pull through more?

Hey all! This is my first recipe creation so I would love some input. I am calling this brew "Baldr's Pyre", so named after the Norse God Baldr, the only one who died, and the epic scene of his funeral pyre. Anyways! any and all input would be great! 5 Gal batch: 5 lb - 2 Row 3 lb -...

The label and cap says "discovery series" which to me is more interesting ten the beer itself. Who knows what might be the next "discovery"!

A trick I use when canning is to boil the lids (new lids should be boiled anyways). The hot lids will seal themselves if tightened on the jars. Probably what she did. Simple, easy, and works!!

Well today I tried my hand at GF all grain. Now I'm pretty used to regular all grain beer brewing but this was a whole new level. Use rice hulls!!! I didn't have any and damn I wished I did. Use a nylon bag in a Zapap tun and it helps. Unless your biab bag gets a rip in it.... If and when I...