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Hey... thanks for the thread. Got an AG imperial stout going and just racked onto 3 lbs of raspberries after 10 oz of cocoa at flameout. OG was 1.078, ABV looks to run about 8.2, trying to figure out timing for tertiary, bulk aging options, etc. Going to add a quarter pound of lactose at racking...

Great thread here... got some friends and family who are lactose sensitive and am making an Imperial Chocolate Stout at ~8.00 ABV with 10 oz of cocoa powder that will likely need some balancing. Figured on doing a tertiary after racking over some raspberries, and will probably add 4.0 oz of...

My limited experience with real vanilla is that it's a lot more subtle than the other spices I've worked with. I used one whole split bean within 5-10 minutes of flame out, and I have another ready for some 'tea' at racking if needs be. I was using whole Madagascar vanilla bean, split...

Hey... thanks to all for this very helpful thread. Based on all the feedback, I brewed yesterday. Used 3.75 pounds of the canned organic pumpkin plus 0.5 pounds of cubed butternut squash, all roasted at 350 deg F. Added this after dough-in of the grains and did a rest at 110 deg F for 15...

pumpkin bill

pumpkin step

Uh... prolly not +5 gal Irish Red Ale +5 gal Brown Ale +5 gal Trappist Dubbel +5 gal American Pale +6 gal Witbier +4 gal Export Stout =30 20758.5 + 25 + 30 = 20813.5 I think.

Interesting... just did a wheat beer with W1272 and W3056. Not a real expert, but can taste a blend of both. Any information out there on yeast 'aggression' and compatability of strains from a simultaneous pitch / medium on approximately equal counts?

Does this change at all if you're bottling in your opinions? Usually have plenty of space for secondaries, but am at capacity and have some stout I'm contemplating leaving in the primary for 4 weeks and then going right into bottle conditioning. Thoughts?

I believe a manifold makes a difference because you can manipulate geometry, position of slits or holes, etc depending on your tun and anticipated grain bed depths. This allows you to use a continuous sparging method in a manner that ensures a good rinse of all sugars and optimizes your...

I used this yeast once before on my first lager... a Marzen style. Took forever to start... more than a week. I was a little intimidated about contamination and starters, so rather than step up to the plate properly this round, I figured I'd aerate like a champ, and double up on the smack packs...

Did my first wheat beer yesterday... sort of a German-American hybrid, and brew day went pretty well. The grain bill was as follows. Since the malts were a bit different than what I usually do, I did a pretty serious step mash using a combo of decoctions and infusions and a mash out at...

grain bill

step mash

Thanks... the combo of the cascade and willamette makes sense. The citrusy cascades and aromatic, floral willamette makes sense. Got a batch going now with a similar combination, so hoping I get similar characteristics.

So I was making an AG American Pale Ale last fall, and the results were pretty good... it disappeared pretty fast, which is usually a good measure. Interesting though... everyone said it had a subtle raspberry kind of flavor to it. Any thoughts on which hops or combination of hops might drive...

I had this kind of issue with all my early AG brews... great opening flavor, little finish. Every batch had moderately high attenuation, but still within reasonable range for the yeasts I was using. Some adjustments that I've made: Water - I use a mix of distilled and a small amount of local...

Nicely said... now if only I could afford a cave and some nice oak casks, I could really get into that mentality. Glad to hear the bulk aging accelerates the overall process, and I hear you on the "don't rush it" for HG brews. Any thoughts on the oak / dry hopping timing questions in my...

Thanks... will leave it in the primary for another week, then rack it up for 4 to 6.