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Awesome thanks a lot. I did a bunch of google searching but for some reason I couldn’t find anything

Was curious if I pitched both Kveik yeast and kettle sour yeast at same time would anything major go wrong?

send me one...

It is an extract with grains recipe... Here is the ingredients list, 4oz 60l crystal 4oz 40l crystal 8oz dehusked cara 1 malt 10oz special b 2oz peat smoked malt 8oz crisp black malt 1lb roasted barley' 12oz belgian chocolate malt 10lb bries golden light malt syrup 5lb munich malt...

Pretty sure you are right about that. I read somewhere that the 05 will get up to 10 percent and some have got up to 12. My recipe was aiming to be about 11.5 percent and is currently just under 10. I was thinking the champagne may be able to help finish it because a somewhat similar recipe...

I currently have an imperial stout in my primary, it has been at a steady 67 degrees in the room. The original gravity was 1.125 and after 1 week I checked and it was 1.051. I ended up pitched 2 packs of S-05 dry yeast to start and ended up pitching 1 pack of champagne yeast after day 10. It...

With my recipe I just used 4 cans of apple concentrate. The final product came out pretty good but could have used just a bit more apple flavor. I added the concentrate to primary, next time I would just add it after a week or so instead. If you go by the BYO recipe mentioned I would suggest...

I pretty much have same issue. My OG was the same and now it is only down to 1.051 after 10 days. I checked it after 7 days and it was 1.051. Not sure if I should just wait it out or add some champagne yeast. I don't want the champagne yeast to ruin the flavor

First time making an oak aged stout, it has been sitting on the oak for about 3 weeks now and has a nice oaky aroma

ok thanks, It is normal for the oak to soak up so much of the alcohol?

I added 3 oz of oak cubes to a mason jar with 6 oz of whiskey added to cover the cubes. After about 3 weeks it seems that the cubes must have absorbed about half the liquid, which makes some of the cubes not soaked. Should I worry about these cubes being properly sanitized?

I just figure with a big beer I will add some to test out. I am just wondering if there are any negative affects

I am looking to get some info about yeast energizer. I have not used this before. I will be brewing an imperial stout shortly and thought adding some of this would be good. I was wondering if there are any cons in using this stuff and how much should I add? I was thinking I would add it at...

I bet you could even leave in primary for less time, I have found my beers with less going on with the malts are pretty good after a week and the extended time did not make it any better or worse. I would say just stick with your timeline and should be all good.

6 bucks???? that is crazy. For 6 bucks you need to give it a try. Alcohol tax may be part of the price in mass

show the recipe and would be a little easier to tell what may have went wrong

18 percent! this is a pretty good value for 10 bucks a bomber but I have had better imperials before. I would still buy again. Great coffee flavor but lacks a complex flavor I am used to in an imperial stout.

was trying to get that apple pie taste so definitely adding nutmeg and cinnamon. I didn't even think to add vanilla but I think that is a good idea and wouldn't hurt. I wonder too about apple sauce that could be interesting but may also be tricky to filter

My next beer that I will be brewing I want to taste like apple pie. My main concern is best way to get a good apple flavor. I was thinking I add 4 cans of apple concentrate at flameout and some extract to taste at bottling time. Would this be a good idea or does anyone have better ideas that...

very tasty overall but needs a little more espresso flavor