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Ok so here are more details: Brewed on 12/14/12 Fermentation began on 12/19/12 Transferred to secondary on 12/27/12 (with the extra 1/4 cup of cocoa powder) Kegged on 1/3/13 with one vial of Homebrewers Best Chocolate Flavoring, there just wasn't enough of a chocolate for my taste. It is just...

I used 4 oz overall, but I will keep this in mind! Thanks

I wish I could take credit for it, it belongs to Midwest Supplies. I brewed it once before as directed and it was amazing, I am sure it will be with the chocolate also!!! Thanks for all the feedback!

Recipe: (From a Midwest Supplies kit) Peace Coffee Java Stout (Left out the coffee, although it great with the coffee) 6 lb. Dark liquid malt extract 8 oz. Chocolate Malt 4 oz. Flaked Barley 4 oz. Caramel 60L 4 oz. Roasted Barley specialty grains 1/2 oz. Challenger hops (60 mins) 1/4 cup...

2 in a 1/4 cup, so that would equal 4 ozs total. It will probably be fine, next time I will boil it longer and see what I get. Not due to keg it for another 6 days, I will post the results!!!

Thks!!!

Need some help here... I brewed my version of a Chocolate Stout and added 1/4 cup of cocoa powder for the last 3 minutes of the boil and another 1/4 cup when I transferred it to the secondary fermenter. I didn't notice a real chocolate taste when I transferred it to the secondary, so I was...

My last beer of the year is a Chocolate Stout! Need some advice, I put in Dark Chocolate (1/4 cup) cocoa powder in the last 3 min of the boil, and then another 1/4 cup when I transferred to the secondary. I tasted it and did not really get the result I expected, should I put some of the home...

OG = unk 1 vial. So where do I go from here.

Yeah, Temp is not controlled, Batch size 5gals. Yeast pitched at 78 degrees, straight from the vial. So how do I save it?

Hi all, I brewed a Lager with White Labs lagering yeast, about a week ago. Placed it directly into my shed (outside) and it has been at approx. 45 degrees for 7 days. Brought it inside for the diacetyl rest period. It has been in my kitchen for almost 48 hours. The airlock is bubbling...

I don't plan to brew any more lagers for awhile, takes to long for a product. Going with an amber ale and then a summer ale. Also going to try a Mike's Hard lemonade clone.

It has been in the primary for 1 week, plan to leave it in for another week and transfer to the refrigerator for 4 weeks. Problem I am anticipating is my neighbor suggested I use the carboy for the primary fermenter. I have another carboy to transfer it into for the secondary fermenter, but...

I am brewing my first batch of beer. Selected Tasmanian Light Lager, in 7 more days I have to transfer it to the secondary fermenter. Am I supposed to filter it when I transfer it? Thanks.