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Looks like a great product. I love my Inkbird thermostat. I’m currently using it for fermenting an Irish Red Ale!

It has been too long. But I need to post an update. In the fall of 2012, I brewed this chocolate cream Stout. The only changes to the above recipe were Amber LME, Cold steeping of all of the roasted malt, and 4 ounces of cocoa powder. I decided to go with dutched cocoa. In the end it turned...

+1 to this. Every batch I have brewed so far has looked just like this. Sometimes a half inch fuller, but not more. I always brew 5 gal batches by boiling approx. 3.5 gal with the LME and other ingredients and then top up the Primary bucket to exactly 5 gal. When I rack to Secondary carboy...

Is there a fairly accurate way to predict the viability of a package of yeast (both Dry and Liquid) based on its age? (Assuming that the yeast has been kept refrigerated the entire time.) The initial impetus for my question is that I have a packet of Safale US-05 and Nottingham that have...

Thanks for the description. Your statement quoted above raises more questions in my mind: First, you say to make sure to do a full hour boil with the LME, but I thought a common technique to reduce the funk is to do late extract additions? Second, I have heard of some folks who "boil the...

Great answers, folks! But still no one has answered the question of how to identify or describe this "twang" or "funk?" What does it taste like? How can I recognize it on my next batch? I'm wondering if this is somewhat akin to the issue of "cork taint" in wine. I have drunk wine with a...

I've read folks write about LME having a strange "funk" to it. Sometimes its described simply as having a "bad" flavor. I'm not sure how to interpret these descriptions. Would someone care to elaborate on this? Can you provide a more detailed or helpful description? Does this flavor...

What would change if you substituted Papazian's Black Patent Malt with Special B?

I had an experience with exploding bottles. It was with a Dark Maple Ale extract kit from Midwest. The cause, I am most certain, was over-carbonation. It sat in Secondary for several weeks (at least 3); fermentation was complete. Sanitation was sufficient (clean bottles overnight in...

Does anyone have any thoughts about this? I've made the Cream Stout before and it was quite good. Seemed like the perfect base for a Chocolate version.

Hey gang, I know this concept has been explored countless times--I've read most (all?) the threads. But I thought I would post my planned recipe for your thoughts. Let me know if you think there are any problems with it and fill in any questions. I'm starting with Midwest Brewing's Cream...

Please pick me!