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This is the 2nd time I've done a coffee porter (used my own recipe that's VERY similar to Ed's) and we decided to add Bourbon this time. Used a cold coffee toddy from a roaster I've used/met/talked to before and it came out SUPERB. Added about 12 oz's of bourbon that was soaked in bourbon chips...

We used mint oil (NOT extract) in the secondary. We only used a few drops of mint oil and it was plenty. The initial pour after a few weeks in the keezer was pretty intense. The mint tapered off to a perfect balance after time and everyone enjoyed it. In fact it was a favorite beer amongst our...

I really want to brew this but the issue I have is with the fermentation temps. The room where I typically ferment my brews is around 65-67F. The other option I have would be to store/ferment in our Keezer which is set to 40F. I'm assuming 40F would be too cold? Another route I could go...

I used a cold toddy for my coffee porter. I didn't use Ed's recipe but mine is very similar. I added the coffee toddy & vanilla to the 2ndary w/ mine. You can add your coffee to either the secondary or keg. Depending on how big of a batch you're brewing you will want to do a small amount of...

Grains are sitting in the Mash tun as we speak. I realized that the hops I listed in my previous post was from another recipe I'm brewing up this week. At first I freaked out & thought I got the wrong ones but all is well.

Phew after 2 weeks or so I FINALLY finished reading all of the posts. I'm a beer nerd & actually enjoyed reading all of the comments & recommendations on what people have done over the past 5 years...5 years! Anyways I stopped by AHS today to pick up ingredients for my next 4 brews & this being...

Ed, Been following another thread which lead me to this one. Your recipe is VERY close to my porter (glad to see I'm doing something right!) :) I'm using Crystal 80L vs. 40 but for the most part our ingredients are pretty similar. I'm a coffee junkie so I ended up adding 10oz of a specific...

Thanks! I will just use the honey during flameout & stick to the recipe as is. I may experiment with it later after I've tried it. Plus it will give me the opportunity to eat some of the "leftover" honey after flameout. :D

Looks like a great recipe. I was actually thinking of doing something with Chai for an upcoming brew. Just curious if using 3# of Honey malt vs. pure honey during flameout would change the taste/profile of the beer. I would imagine it would make it darker in color & slightly higher in ABV but...

Anyone have their clones ready? and if so how close did it come to LM's? Curious about the pecan flavor & if it held through? I'm going to brew this next week based on some of the recipe suggestions in this thread & others.. I think I may use a London Ale Yeast (WLP013) as a substitute. Not sure...

We were able to get some fresh pumpkin a couple of weeks ago from Whole Foods. It was their last batch so we snatched up several small pumpkins for the brew. We brewed this up last weekend and I ended up using over 80 oz's of fresh pumpkin since I'm brewing up a 6.5 gal batch. Made a yeast...

I must say this was the fastest we ever went through 5 gal's of beer! We even had enough for a 12 pack of it to hand out to friends & that was gone in record time. Going to brew this up again this weekend if we can still find some fresh pumpkin. If not then we'll used the canned pumpkin.

The first time i just used the pumpkin spice package from Austin Homebrew. It came out awesome. It was a huge hit at our Halloween block party last weekend. Everyone loved it. Bottles even turned out awesome. When we brewed it I used a starter & it took off quick. High Krausen & a lot of...

Again thank you Yuri for the great recipe! Ours is finally ready to serve. It's amazing the difference a week makes. I took a sample last week & as delicious as it tasted I knew it wasn't quite ready. Still needed a couple of days to carbonate & to let the spices balance out. We served this up...

Tasted a sample of the batch we brewed yesterday & I must say it tasted amazing. The pumpkin & the spices really come through quite nicely. It's not quite ready yet but from the sample I can tell it's going to be an awesome brew. Should technically be ready next Monday; the kegged batch that is...

Kegged the batch this evening and the sample I tasted was amazing. Was also able to bottle some as well. Went ahead and made the spice tea & added that to the keg. I added some spice to the 2ndary but not much so hopefully the spice tea won't over power it once it's finally ready to drink; I...

Just racked ours to the secondary this week. Had it in the fermenter for 10 days because there was a lot of activity in the airlock for the entire time leading up until the last day. It tasted incredible. I can't wait to drink this. Going to rack to the keg in a couple of days. I would...

I don't think you want to use chocolate syrup, it's not the same thing as baking cocoa. It has high fructose corn syrup, sugar, preservatives, & added water. Hershey's chocolate syrup only has 5% cocoa. All of those things will more than likely change the end result of this stout. You're better...

I ran into the issue w/ a clog in the pump during transfer but fortunately it was towards the end w/ 1 gallon left. We were able to clear it out & finish the transfer. Might try adding a 2nd pump or just try it again & hope for the best. It's been ferementing like crazy since last Thurs and we...

Houston we have fermentation...strong fermentation. Checked around 2am and it was barely bubbling. Checked about 45 min's ago after I got back from a morning ride and the airlock was foaming over! Made Cujo look normal. :D Switched out the airlock and it's bubbling away. Looking good! Now...