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My next brew will be a sweet stout which I plan on ratcheting up with some cocoa powder and cherry extract/purée. I'm looking for some feedback on the base recipe. I want a nice creamy stout but something that will not overpower the cherry or chocolate flavor. This is a mini mash recipe. 3 lbs...

I mixed up a 2000mL starter that bubbled away for 2 days before I put it in the fridge overnight to settle out. I brought it up to room temp on brew day and poured off all but a few ounces of liquid. The settled yeast on the bottom had a weird filmy-ness to it, almost like the skin you get on...

I'm brewing a stout this weekend with about 1/2 lb each of flaked oats and flaked barley, among other things. I've come to realize that the oats and barley are ideally to be mashed instead of steeped. Guess I will be trying a mini-mash for the first time on Saturday. My question is, how much...

The last few weeks sort of got away from me and I think I waited too long to harvest some of my hops. Do these still look usable?

Back in february I brewed a Belgian strong ale, OG at 1.082. After 5-6 weeks in the primary/secondary I bottled. FG was at 1.019. Probably bottled too early, yadda yadda yadda, and five months later I have a very sweet, very flat beer. Is there any hope of saving this beer? Seems like my...

Not really sure where this post fits so I'll try "Sanitation." During my last batch I had a little wort splash out of the brew pot and onto my porcelain/enamel/? stove top. Everything I could reach wiped up nicely with a wet rag but I couldn't get to the stuff real close to the gas burner...