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Seriously though what yeast did you use? Nottigham aka the Beast? I recently pitched an Amercian Stout onto a Nottingham cake and it was blowing out the top 40 minutes later! It also tends to floculate heavily reducing the need for a secondary. I also add moss to all and every brew, wheats...

The brewer applies a similar process to the one that created the Mythic clear Pepsi of the early 90's.

I've been FWHing one-third of my bittering regiment. My reasoning is that the traditional flavor and aroma additions are good as is, and FWHing gets you extra flavor/aroma from the typically less-flavorful and aromatic bittering addition.

Hey I don't have the recipe but I just got a Sierra brochure that lists the ingredients as follows: 36IBU of Magnum for bittering, Yakima Golding and Willamette finishing hops, 2 row pale, munich, chocolate, caramel, carafa, and black patent malts. 5.6%abv, 15 plato to start, 4 plato to finish...

Ive done just that, only it was a tersiary carboy I suppose. I bottled 15 days after racking off of two ounces of whole-leaf cascade and the aroma was hypnotizing. I once drank and entire bottle by smelling it only.

On a tasting note, I added about half a tablespoon of crushed coriander to an American stout whilst in the secondary, and many people enjoyed it. I didn't boil any, it was a whim that came on later, but the roasty ale and coriander really blended well.

Beastly grain bill. You should also extend your mash to 90 min at least to ensure conversion. There's always the ole iodine test too. Just did it for kicks the other day and was pumped to see no color change. Like a magic trick I say. I like your hop regiment too, I prefer mine barleywines...

thanks for the quick response it is greatly appreciated. Guess he wins this round...

My roommate wants the real-deal pot for some nonsense he's making, can tomato sauce be concocted in my brew pot without adversely affecting my future brews or the pot itself? It is stainless steel. I'll search after I post 'cause I need to know quick. Thanks in advance brethren and sistren

Ive been contemplateing a similar recipe as I has two Hef cakes going right now. Mine would not be as big, and my typical stout calls for 1lb of roasted barley as far as roasted malt goes. What if I replaced half of the roasted barley with 0.5lb carafa? This may knock down the roastiness and...

Parker thanks I just spit my coffee on my computer screen! One can just microwave the wood a few times around 10-12 seconds, then let it cool a bit and add. I have some odd arthropod pets(giant centipede, 14yr old tarantula, giant Huntsman spider) and if I find a sweet piece of bark or...

I'm also a lucky one who can pull of an AG inside, my range-top has one burner that is extra large. PMs are great too but I tend to go AG for price reasons now. I can get 10lb of base malt for the price of 3lb dry extract, and if I gotta mash anyway, then sucks to the extract(for price...

I like to re-rack a brew if I'm going to dry-hop it, because a few times, when a brew in primary appeared to be totally finished fermenting, the addition of dry-hops caused a release of CO2 bubbles that pushed much of the hops onto the fermenter wall and drove the precious aromatics right out of...

I think as long as the amount of bourbon isn't too high, where it would render the yeast non-functional, a re-pitch should be fine, and pretty much a must. Can't risk those babies exploding, nor is it ethical to pour them out or something crazy. That being said, search for the proper re-pitch...

Any black patent in that stout? All my brews with said grain finish and settle out extra-quick. And yes the immediacy of a starter is awesome. Nothing worse than waiting for a vial of yeast to populate for 72+ hours.

I love hoppy stouts, and recently, for the first time, had Sierra Nevada stout, perfection. Maybe a stout recipe with some carafa in place of a portion of the roasted grains, a big late hop addition and some dry hoppers. Janet's Brown also sounds delicious, I may do that one next batch.

At any given time I am thinking about some part of the brewing process. If I am at work and am going to brew when I get home, I get butterflies in my friggin stomach like I'm going on a first date! It is the craft of Kings.

I switched to not using hop sachels a while ago, and recently began to whirlpool primitavely with my immersion chiller, then siphon the beer into primary. No more cleaning the screen twenty times for a hoppy beer! I feel the sachels restrain the utilization of the hops.

Was your FG on point? If for some reason you had a stuck ferm. it could lend to the sweetness. You may also try dropping the German pilsener malt and only using the carapils for a body boost. I would also think higher ferm temps would lead to a drier brew, not sweeter. Unless the temp was so...

I think late additions are to mimic a full boil and get better utilization of hops. I suppose you could get more utilization from a full boil with late additions, stretch those pricy flowers a little further, which I'm all for. This is a great experiment and write-up by the OP, and although I...