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That's excellent. Thanks so much! I also managed to find the one place in my area that has cocoa nibs, and they have 3 different kinds.. hah.

So I recently brewed what is going to be a Chocolate Espresso Stout. When I picked up the ingredients from my local supplier they told me to look for cocoa nibs which I should add to the secondary when I rack for a subtle, but nice chocolate flavour. The problem I'm running in to is that I...

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I do have to say that especially after reading up on the Saison styles taste and appearance it seems to be the answer. Although it's accidental, I'm going to let the bottles condition a little longer and see what happens. For now though, I'm really happy that my sour beer is starting to...

It doesn't taste at all like an IPA now, more like a light Pilsner or a light Ale but it still has the colour of an IPA. I had assumed that there was a bacteria infection that gave it the sour taste which is why I was planning to dump the bottles. I'm actually posting this because I don't know...

Noob Alert: What's a saison? Also. the beer now tastes nothing like an IPA. It's actually not bitter at all and finishes very clean. I can tell it needs more time to clean up though because it's still got a hint of the previous tartness. What do you mean by "wild yeast"? Do you mean...

I brewed an IPA last Winter before Christmas. I thought everything went great with the batch and much to my dismay, after I bottled and let them condition for a few weeks they tasted horribly sour to the point where they would actually make me feel ill if I tried to muscle one down. So here I...

Just a quick question - I'm using Wyeast 3065(I think that's the right number) for a wheat beer. The initial ferment was great, it started strong within 6 hours and continued for a couple days before slowing down to where my airlock bubbled about once every 8-10 seconds for the last 5 days. I...

Hi all. I may have run into a small problem. I'm brewing a witbier with the 3068 and we had a sudden temperature spike these last few days where we've been in the 80s. My place doesn't have any air conditioning. I try to keep my fermenting beer as cool as possible by keeping it in the closet in...

You say that like Blue Moon is an acceptable beer.... I'm not holding my breath for this one either.

What does it smell like? Can you describe it? Also, what was your brewing/bottling process? Ingredients? Type of yeast? Has this happened with other beers you've made? We need more details to even take a stab at an answer.

Knockout Blonde? Brassy Blonde? All I can think of at the moment. Personally, I think Knockout works on both levels :)

So my last 3 batches of beer have become infected and undrinkable. I found out where the sanitation issues were probably stemming from, corrected the issue and my newest beer seems to be doing great. :mug: All that said... how on god's green earth have brewers for THOUSANDS of years been...

Just one more question... Is it a bad idea to add the honey directly to the boil? It seems like most recipes with honey call for it as Pasteurized and added to the primary.

Give the yeast a day or two longer and I'm sure activity will start. If your primary felt room temp or slightly warmer before you pitched it will be fine. Make sure you're sanitizing the equipment you use to take a hydrometer reading before you put it in your primary. You probably don't need...

I wish i could participate but unfortunately I don't think you can ship beer privately to Canada :( Good luck with your brewery though! If there's a way to ship it here I'd gladly pay the shipping :)

Hi guys. I just downloaded the Beersmith trial to check it out. I was adding the recipe I just brewed yesterday and don't see any option for using honey as a boil or primer or adding lemon zest or something similar for flavouring. Am I missing something? It seems like adding honey to a boil...

So just to update. I started a new brew today and I actually measured the O.G.! it came up as 1.055 which is a fair bit higher than the recipe said it should be although I made a few changes so I wasn't that surprised. So I know now that once fermentation appears to have slowed or stopped I...

nooooo!!!! What have i done?!?!

I wanted to make a wheat beer but decided that a regular wheat was too boring. I'm not sure Why I decided that it was too boring because my track record thus far has been pretty dismal. Anyway here's what I did/am doing. It's a partial mash and it possible I may have made it a bit too sweet...