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I've had great success with 8oz chopped peanuts (roasted, unsalted or lightly salted) and one jar of natural peanut butter - just drain off the oil, put paper towel in top of jar and replace 2-3 times across 5 or so days. Its not the quickest but reliable. Put all in secondary (or primary after...

So what is the rubbish?

This is a nice quote. Did the research specify over what time the rise from 18C to room temp was? free-rise or controlled etc? I also noted the "highest beer foam head stability" and TH beers certainly have an impressive head and those tiny bubbles.

I’ve done 10oz toasted coconut in 3 gal and it was great

I did 10oz toasted for 3gal and that was great.

Troglodytes and maybe gravelscratcher, there are good ipa recipes out there that existed before all the whirlpool/hopstand recipes got so popular. You could try doing an excellent extract IPA kit like a Pliny the Elder clone, Zombie Dust clone, etc. and see if that comes out well. If it does...

I think both. I have made IPA's, pale ale, stouts etc. without water adjustments, except for charcoal filtering out chlorine, and they came out great. The only beers to give me trouble have been NEIPAs sometimes being astringent. Although I'm not trying to make that now, rather a low abv...

OK then I should have specified in my case, I BIAB mash on the stove with approx 3 gallons, then after the boil I top up with 2-2.5 gallons. I assume that's similar to full volume BIAB in terms of the need to add more minerals given the low grain amount?

I couldn't find this in my searching this thread... is there any general guideline, similar to those in post #1, for beers that are low abv, e.g. 2 or 3%? With fewer grains going into the mash, the beer would have fewer minerals contributed from the grains. In my case, I am more concerned with...

Are you being serious? Any reason you guys all moved over here from your Friendly Place? It seems like you have axes to grind with HBT at the expense of this thread.

I've read through this thread but across such a long time I don't remember how much fermentation temp was discussed... Listening to this week's Steal This Beer episode (recorded in Boston recently because of the IPAFest), they were talking about lactose triple IPA's being made for customers...

Looks and sounds delicious. What changes would you make?

I did 1.5 beans for 3gal. Soak in vodka for a week then add to bottling bucket or keg. Don’t add the beans just the vodka. No secondary.

Rob2010 is this all for a 5 gal batch? If so I'm surprised the peanut butter flavor isn't stronger.

Maltodextrine and lactose can both go in the boil. Last 10-15 mins is fine.

Sounds great. So this went into secondary? How much peanut butter did you use ?

People do roll the dice a bit with certain adjuncts. When I added toasted coconut to a stout there was no sanitizing. Fresh hops may not get sanitized. With the peanut butter I just tried not to touch it while stirring out the oil and tried to have clean hands when touching the paper towels...

Good enough for me. Its an 8% stout that I bottled carbed to 2.3 volumes. Started off with a 1/2 inch head that dissipated over a couple of minutes. First half of the beer, there is still a tiny foam cap on the whole top. Then for second half it gets down to a ring of foam around the edge...

So the BYO article I referred to was advocating for using real peanuts rather than flavorings or powders. Here's the quote on real peanuts and oil content: "There are many partial extract peanut options out there... Look for fresh options ... with a maximum oil removal of 80%. This will...

Not really. It took about 10 minutes total including draining off the original oil. If you start this on or near brew day you're all set because you'd add at end of primary or secondary. Its unclear to me actually how much a threat the oil is - people say it will kill head retention but the...