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So my porter has now been in the primary for 12 days. The first 4 days I had rapid fermentation with little sediment. Now 12 days later, the beer is sitting on about 2 - 2 1/2 inches of peanut butter fall out. There is an occassional bubble popping up in the airlock, but nothing to write home...

So I've had it in mind to brew a peanut butter porter for some time. I read alot of articles on here and other websites and finally jumped in. 3.3 lbs Sparkling Amber LME 2 lbs DME Traditional Dark 1/2 lb munich 1/2 lb chocolate 1/4 lb biscuit 3 6.5 oz jars of PB2 1/2 cup of unsweetend...

I brewed this on Saturday 2/16 around noon. By Sunday at 8 am I had a 2 inch krausen and 1+ bubbles a second.

It took about 30 minutes to cool in a sink of ice. The flow of the siphon was pretty slow. It seemed to be a "Thick" brew. I've got it at 70 degrees right now and it is bubbling nicely. I'm expecting a heavy cake after this.

I never got a bubble producing boil after I started the 55 min boil. The surface was agitated, and I got the temp to 218, but couldn't add anymore heat due to it being on a stove. I wonder if the peanut butter affected the ability of the solution to boil at conventional temps.

Hey Everyone, I have a bit of a :confused: on my hands. I brewed a peanut butter cup porter this weekend. Typical porter recipe only I added 4 oz of cocoa powder, (unsweetend), and 3 jars of PB2 to the mash. I added 3/4 oz of cascade for bitterness and 3/4 oz of UKgoldings for aroma. When...

Hey Everyone, I am hoping to start brewing a Peanut Butter Porter in a few weeks and have started to amass my ingredient in preparation. I am stumped however on my recipe calculation. So far here is what I have 3.3 lbs Sparkling Amber LME .50 lbs Chocolate Malt .50 lbs 120 Crystal .25...

Hey everyone! Thanks for clicking on my post. After a wild year with our first born, I am getting back to my favorite hobby. However I find myself with a hodge podge of ingrediants that have been given to me or have had stored for a while, and plan on using so as to keep costs down, and get...

Popped one open last night, after 12 days in the bottle. Good head, lasted 3 minutes, smooth, light taste, vanilla and scotch left a sweet oak flavor on my palate. I'm hoping with time that it builds a bit more body to it. My thoughts would be to add a Saaz hop to the boil and dry hop to add...

Just had my first stop, and I ended up adding 1lb of corn sugar, (I'm a rookie so forgive any mistake). Question for everyone. How do you save a yeast cake? Wouldn't this get contaminated when left exsposed to air?

Bottled this batch on Wednesday last week. Had an issue during the primary fermenting where fermentation just stopped. I couldn't figure our why it went from 42 to 20 and stopped. So I boiled up 1lb of corn sugar and added it to the secondary. It then proceeded to bubble for 7 days. Added...

It is 120L rosted crystal malt, anything beyong that I don't know. LHBS suggested for the red.

Proud to be poached! Well let me know when yours is done how it turns out.

So this Saturday I started brewing my favorite beer, a red ale. With some help at the LHBS I think I started with a pretty good list of ingredients. Then much to my delight I read an article about adding cinnoman to red ales and that it adds a certain spring time quality to the ale. So as...

So this Saturday I started brewing my favorite beer, a red ale. With some help at the LHBS I think I started with a pretty good list of ingredients. Then much to my delight I read an article about adding cinnoman to red ales and that it adds a certain spring time quality to the ale. So as...

So my "nuking" process envolves oxyclean soak and wash (all suds gone), and then using a solution of Starsan to sanatize it. Would you suggest "nuking" any other way?

So two years ago, I started brewing and had great success. However as time went by I started to lose confidence in my brews as I came accross off tastes, films, and the final straw, mold during a heat wave. I was sure that i needed to stop for a while and regroup. We now almost a year after...

The hot mouth feel is almost gone!!! Just bottled last night and I'm going to forget about it until the end of June and try a bottle. Has a real mellow flavor now, that I hope will just impove with time! Thanks to everyone!

Just bottled last night and the "hot" mouth feel is going away. this is tasting really good. I'm planning on bottle ageing until the end of June, and having one on the birthday! Thanks everyone!

Hey everyone, I'm getting ready to make a beer for the wife and I wanted to get some ideas. I'm going to be doing an American Hefe, and she really wants me to make it taste like mangos. So I'm going to track down some frozen mango chunks. 2 Questions. 1) What type of yeast would you...