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What kind of coffee did everyone use in the secondary? Is Kona really all that necessary? Did you all add it in secondary or during bottling?

A friend and I made a 10 gallon batch of this last week. I used US 05 and its already done. Finished at 1.015 or so. A little lower than I had anticipated, but 05 is a beast so I shouldn't be surprised. The sample tasted so good. Can't wait to add the cold steeped coffee, oak and bourbon

Was it done fermenting before you moved it? If not then there should be a blanket of CO2 over the top of the beer CO2 is heavier then ambient air. If you didn't jostle it around then I would just put your airlock on it and hope for the best

Kegged mine ya couple weeks ago. One of my best beers yet. Just sent it in for competition. We'll see how it does

looking for 8 Bit too. Oasis ain't even close :-)

I would skip the brown sugar and add a little bit of molasses instead. The brown sugar will dry it out because its mostly just cane sugar with molasses. I just made a pumpkin ale and added one teaspoon of spice. It was perfect. You are adding almost five times as much. Probably be okay adding...

I always use gelatin in the keg. I ferment and dry hop in the primary. Then cold crash for several days and rack my cold beer on top of the gelatin mix. The best way to get the gelatin just right is to put a tsp in 1/2 cup water at room temp. Stir and let sit for 20-30 mins then heat it in...

Water volumes always seem to be the culprit in these situations

I just made a pumpkin ale this week.. I used 1 lb of pumpkin, 2 oz of molasses and 1 tsp of pumpkin spice. Malt bill was 2 row, vienna, crystal 20 and some special roast. Hallertau hops. I have high hopes for this one

ya 45 degrees ambient is probably just perfect. I used this yeast and had it at 50 ambient and saw my internal temp was close to 60!!!

My questions would be how much water did you use? Do you know the boil off rate with your system? Did You stir the mash really good making sure there were no dough balls in the middle? Your beer will be more bitter with that low of gravity

I think your biggest problem was not pitching enough yeast and then rushing it out of the fermenter. The transfer from the bottles back into the fermenter probably oxidized the hell out of it too. The most important things in brewing good beer in my opinion are : pitching an adequate amount of...

Patience. Let it sit another couple weeks in the fermenter

I usually make a 1 liter or 2 liter starter 3 days before brewday. I leave it on the stir plate for a day. Plenty of time for it to finish IMO. Then cold crash for 2 days in fridge. On brewday, I decant and leave the yeast at room temp while I'm brewing. That way it's around the same temp as my...

I agree it needs time. What are you using for a water source. Pretty hard to get a pH over 6 when using RO water.

I just kegged this beer from the recipe I posted above. I over shot by a couple points most likely due to increased boil off rate. Ended up with a 7.6 ABV beer. The pilsner malt and Sorachi hops really make a brilliant yellow beer. Sunshine in a glass. I used the Belgian Abbey yeast. End result...

My beer was never fully carbed in a week going this route. More like 3 weeks. 2 days at 30 psi and then another 5 days at 12 psi gets me where I want to be

10 ft should be good for your average carb levels. Belgians and German wheat beers require higher CO2 and longer lines

Definitely get longer lines. 9-10 ft should do it. Makes sure its the thick walled beer lines. Not the ones that often come with the picnic taps from some retailers

I would reduce your bittering (60 min) additions drastically. Maybe use closer to 0.5 oz at 60 min or FWH. Then make a 1 - 1.5 oz addition at 10 min and then a big 3-4 oz addition at flameout and whirlpool for 15 mins. save another 2 oz for dry hopping. I hate IPAs that are all early...