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Yeah, I just tried some of that a few days ago. It rocked:rockin: That was my inspiration, however I wanted to do it with a stout. Thanks for the link.

That's kind of my concern. I tried using extract on a batch a couple of months ago. I added it at bottling time, however, no flavor, zero zilch nada nothing.... I just thought I might try a different approach. Do you still think the syrup would be a bad idea? Would it make the beer undrinkable?

Nice, thanks for the info Janx. Since your on a roll here. I was also thinking about making a Hazelnut stout this weekend. I'm going to use the same dry stout recipe, but add in some Hazelnut syrup. The stuff I got was from the same specialty super market. The label says certified...

Could you guys give me a general rundown of your process. I saw the link, but I was looking for a simple tutorial. (step by step) Also, I hear you have to be very sterile with yeast farming. How tedious do you have to be with the sterility of yeast? Would you say it's worth the trouble?

Hey, Thanks for the advice. Yes, I do agree about the stouts already having chocolate characteristics. That brings up another question, I saw white chocolate powder as well as the regular chocolate coca. Have you ever, or heard of anyone ever using white chocolate powder instead? I...

OH, one more thing, this is for a 5 gallon batch.

A buddy of mine mentioned that you can take yeast from the bottom of bottles and revitalise it. For instance, Duvel. I know after I pour one into a bottle, the yeast is still at the bottom. Has anyone ever tried taking the spent yeast from a freshly poured brew and been able to revitalise the...

Please give me your 2 cents..... I just made a dry stout (similar to Guiness). I got the kit from AHS. Anyway, I'm making this beer for my sister's wedding, and she requested that she wanted a fruity type beer. I suggested a Black cherry stout, she's all for it. Soo, I have the wort...

The directions said to add at bottling. However, I thought it might be safe to add in with the priming sugar since it might kill any bacteria. Anyway, no flavor. Do you think I should have not heated it? More extract perhaps? ( 4oz.?)

Yeah, sorry about the confusion. Yes, I added the priming sugar right before I bottled the beer. I added 2 oz of extract, along with the priming sugar. ( 2oz berry in one fermenter, 2oz apricot in another)

I have a question that I think will go along with this thread. A buddy and I brewed a total of 10 gallons of the same beer. We then split it up into two seperate fermenters ( 5 gall a piece). Anyway, we decided to use extract ( the stuff that comes in the little bottles, for 5 gallons) One...