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If I do a similar brew again, I may try dry ingredients only. I really wanted the fullest expression of chocolate cake flavors, though, and not just chocolate. I can probably do a better job of getting the fat out of the cake.

Sorry to go radio silent. Lots of travel lately. I was worried about this brew from the start, as it was my first beer with alt ingredients and my first AG. But it fermented and carbonated very well. Unfortunately, it didn't much come out as the style I intended. The body is light for a...

Sorry to go radio silent. Lots of travel lately. I was worried about this brew from the start, as it was my first beer with alt ingredients and my first AG. But it fermented and carbonated very well. Unfortunately, it didn't much come out as the style I intended. The body is light for a...

Bottled last night. Ended up with 17 x 750ml and 11 x 500ml. One week until I can tear in. :tank:

The beer fermented like a champ. I transferred to my bottling bucket last night and it smell delectable, not to mention potent. :ban: At the end, I had 17x 750ml bottles and 11 500mls. My lady can't drink to keep up with me and I didn't want her to feel obliged to finish a big bottle just...

Just a quick update. I'm supposed to rack tomorrow evening but I won't be moving to a secondary but rather agitating the carboy to redistribute things. Fermentation this morning is exceedingly slow, but the lock is still moving.

I only have a picture of the carboy immediately after pitch. However, since the fat is preventing a head from forming on the wort, this is exactly as it looks today (albeit without an airlock).

I just meant there was no detailed recipe, only mashing instructions and boil time by way of saying when to hop. The way it is written leaves a lot of ambiguity for the uninitiated. I only used the Irish Stout recipe as a guideline. I used all the ingredients in the image, but consulted the...

If this one turns out well, I may try that approach. My worry is that the boil won't approximate baking chemistry well enough and a lot of the proteins, sugars and such from the cake ingredients will go out with the sludge.

Second update, two parts: 1st: The defatting process was the most worrisome. Not terribly difficult, but I didn't do a great job either. There is a skein of fat on top of the wort, but air gets through so fermentation is ok. I think the issue was that I didn't use enough water in the slurry...

Sure thing. This one is MUCH larger. The defatting process was the most worrisome. Not terribly difficult, but I didn't do a great job either. There is a skein of fat on top of the wort, but air gets through so fermentation is ok. I think the issue was that I didn't use enough water in...

I think you're supposed to get more of a mil chocolate flavor, warm and rich, than cake persay. Recipe:

Fermentation slowed quite a bit but it is still going. Provided I keep seeing some movement, I won't worry too much.

Promise. Fermentation slowed a bit more than I like on day two, but steady so far.

Now, of course I don't have the recipe on me but I wanted to start this thread nonetheless. Bear with me and I'll get that part up ASAP. For now, the ingredients as I remember them were: 10 lbs Domestic 2 Row 1 lb flaked barley .75 lb roasted barley .25 lb chocolate row .5 oz Target...

I just attempted this beer over the weekend and I had more than a few hiccups. My first AG brew as well. I used an entire sheet cake and defatted in an 8 qt. pot. I know full well I didn't defat it very well. I got a decent amount out, but by that point the mashing process had already...

LHBS opened just recently here in town and I'm dying to try this Chocolate Sheet Cake Stout I saw in BA mag month before last. Maybe I can fit that in this weekend.

From ***** Beer: When we read this emotional letter posted on Facebook today by Austin-based Rogness Brewing Company Owner Forrest Rogness, we knew we needed to help spread the word. In it, San Marcos resident Colin Iliff explains to Rogness how staying up late to enjoy a bomber of the...

Best of luck. It's been about a year and a half since I gave up beer for any really amount of time. I remember the hardest part was not replacing it with anything else, like snacking or some such. Unlike similar experiments with basically anything else, I wanted a beer every single day.

Any idea when y'all might open?