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Funny you should ask. We just bottled this last night. It tasted absolutely amazing! I can't wait to taste it chilled, aged, and carbonated. Here is a brief overview of what I think about the recipe and process the first time around. As far as the base of the recipe (grain and hop...

When a recipe recommends a fermentation temp range of X*F to Y*F, is that referencing the ambient temp (or cooling liquid temp. if using a jacketed vessel) or the temperature of the actual liquid? If it is the actual internal temperature of the beer, are there any rules of thumb when it comes...

Thanks for the suggestions, I'm sure it will be fine. It tasted pretty damn good for 2 week old beer, not sweet at all. It's got some additions and aging/scrubbing to yet to go, I'll be curious if the gravity changes much in the next couple weeks. I guess the only thing I might be concerned...

The only way to really know if your beer is finished fermenting is to take hydrometer readings.

I recently brewed a double Black Butte Porter clone which had a O.G. of 1.107 (projected to be 1.109). I took a reading at 7 days which was 1.035, a significant progress. I again took a reading at 14 days (after racking off of the trub into a conditioning carboy) which was 1.034. The...

This recipe is actually a reprint from Sep/Oct '03 issue of Zymurgy... 5 U.S. gallons (19 liters) O.G. 1.060 (15 P) IBU: 69 11.0 lb. Great Western 2-row pale malt .5 lb. 120L Crystal Malt .5 lb. Chocolate Malt .5 lb. Rolled Oats 3.0 oz. Roast Barley 1.5 oz. Chocolate...

Here is the recipe I went with for my first test batch. Brewed 9/19/2009: 5 gallons batch - extract with specialty grains. 90 minute boil 7.00 lb. (48.3%) Light LME 3.00 lb. (20.7%) Light DME 1.50 lb. (10.3%) Wheat DME 1.10 lb. (7.6%) Crystal 80L .7 lb. (4.8%) German CaraPils .6...

Great, thanks for the info. Thanks, too, for the comparison chart. I used White Labs yeast for my first six or seven batches of beer and have had great results. Recently, though, I used a Wyeast "Smack Pack" for the first time. I love the idea of activating the yeast four or five hours...

Jamil recently did a Black Butte Porter clone on Can You Brew It. The recipe calls for the use of WLP002 English ale yeast. The attenuation looks like it has a max of about 70% Jamil estimated his clone at closer to 74% which allows for a F.G. of almost exactly what Deschutes hits in their...

I think I may have been going about this all wrong. I am super fussy with making sure my bottles are clean before sanitizing and bottling. With new/unused bottles it's just an easy sanitize and rinse process. But with recycled bottles I have been laboring through the cleaning process. With...

Since they are new bottles, you can just skip the initial rinse and drop them directly into your sanitizing bucket. I'd use the bottle jet to rinse the sanitizer out of the bottles before bottling. Of course, that's only if they are new and don't have any crusties in the bottom. Enjoy your...

Greenspider - You've had many great responses to your question, but I think Yooper nailed it. Most of us brew because we love to do it. It's a hobby that always leaves you wanting to improve or invent. I think lots of folks get into homebrewing justifying their new hobby by thinking that...

Yeah, I did read about the hot/cold coffee debate. I am definitely not going to add the grounds to anything hot to extract the flavor on account of the acids and bitterness. I read an interesting post on cold brewing the coffee and then adding the liquid extract in secondary. I'm mostly...

I have been assuming all this time that we are all talking about whole leaf hops and not pellets. I guess I shouldn't assume 'cause that would suck to be off by so much. So....are we all talking about whole leaf hops? :)

Thanks a ton you guys. I'll let you know how it goes this week. Any foreseeable issues with the cocao nibs, coffee, oak chips (quantity and time in?) It will be nice to RDWAHAHB on this one. Thanks again.

Hmm. Not sure. BeerAlchemy calculates 55.3 IBU's. I assumed the high amount of bittering hops called for was to offset the partial boil (4 gallons) and the high malt content. However, I fully admit that this is the first time I've used any brewing software and may have made a mistake in...

The specialty malts were simply doubled from an original recipe clone as were the base fermentables. If I cut the specialty malt bill in half I would be back to the original recipe. At that ratio, will they be prominent with the increase in malt / abv? As far as the LME and DME (which were...

I'm looking for some constructive feedback on this preliminary recipe. First, two disclaimers: 1) I am probably at the point in my brewing when I could start doing some full mash brews but lack the equipment right now. As such, this is an extract recipe with a specialty grain steep. 2) This...

Okay, here's a silly question then. Would the "doubled-up version of Black Butte Porter," as Deschute's describes XXI, really be made by doubling everything (except of course the water)? Or, would there need to be some adjustments? Looks like BBP is 5.2% ABV and 30 IBU's while XXI is 11% ABV...

Has anyone started working on a clone recipe for Deschute's newest birthday brew? I have a few ideas but wanted to check around first.