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I'm in the process of fermenting a golden stout. I plan on adding two vanilla beans that I have soaking in a vodka tincture as well as about 4-6 oz of cold brew coffee to secondary. I'm hoping for any recommendations on adding cocoa nibs as well (time,amount,method). Any advice is much appreciated

I've never adjusted my pH before but I want to start fine-tuning my brewing process. I live in San Diego so water is very hard with a high pH. I use city water with a carbon filter for all my brewing and I'm primary brewing hop forward beers. A couple of things: 1)Do I adjust the mash/sparge...

So I'm 11 days into primary fermentation on a 100% Brett Brux Trois IPA(WLP644). I made a 1 liter starter a couple days before brew day and pitched the whole thing at 64 deg. After 2 days I raised the temp to around 68 and after 9 days up into the low 80s where it has been sitting. I took a...

So I recently purchased a Kenmore 8.8 cubic chest freezer off of Craigslist. I had to lay it on it's side during transportation for no more than 10 min. When I got home I immediately plugged it in and the compressor kicked on so I thought all was well. 1 1/2 days later, the freezer has not...

So last Friday(10/25) I brewed two 5 gallon batches, a black IPA and a English Brown Ale. I split a 1 liter starter between the two batches and had solid fermentation within 12 hours. Now 7 days later, both beers are still fermenting away with large krausens still formed on top. I haven't...

So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but...

So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but...

So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but...

I am finally making the switch to all grain and for my first setup I would love to try a couple of Igloo coolers as my hlt and mash tun with my 10gal kettle for boil. My question is: what is the most effective way to get heated water into the cooler/hlt? Do I simply heat to temp in my kettle and...

I am finally making the switch to all grain and for my first setup I would love to try a couple of Igloo coolers as my hlt and mash tun with my 10gal kettle for boil. My question is: what is the most effective way to get heated water into the cooler/hlt? Do I simply heat to temp in my kettle and...

So I am going to attempt a nut brown this week and to make things interesting I want infuse a subtle cocnut flavor. Here's what i have so far: Coco-Nut Brown 5 Gallon #3.5 Maris Otter #2 Pale LME #1 Carastan #1 Flaked Oats 12oz Victory 8 oz Special 6 oz Chocolate 1 oz...

So I am going to attempt a nut brown this week and to make things interesting I want infuse a subtle cocnut flavor. Here's what i have so far: Coco-Nut Brown 5 Gallon #3.5 Maris Otter #2 Pale LME #1 Carastan #1 Flaked Oats 12oz Victory 8 oz Special 6 oz Chocolate 1 oz...

So I am going to attempt a nut brown this week and to make things interesting I want infuse a subtle cocnut flavor. Here's what i have so far: Coco-Nut Brown 5 Gallon #3.5 Maris Otter #2 Pale LME #1 Carastan #1 Flaked Oats 12oz Victory 8 oz Special 6 oz Chocolate 1 oz...

I am looking to attempt my first berliner weisse in about a week. I am going to do a Laco starter to throw in at least 36 hours before my yeast hoping to really give it a head start. At the same time I am wanting to do a partial or perferably full sour mash. I have a small grain bill: 3lbs...

I am looking to attempt my first berliner weisse in about a week. I am going to do a Laco starter to throw in at least 36 hours before my yeast hoping to really give it a head start. At the same time I am wanting to do a partial or perferably full sour mash. I have a small grain bill: 3lbs...

I am looking to attempt my first berliner weisse in about a week. I am going to do a Laco starter to throw in at least 36 hours before my yeast hoping to really give it a head start. At the same time I am wanting to do a partial or perferably full sour mash. I have a small grain bill: 3lbs...

I brewed my first pumkin beer last week and when I checked it today it smelled of bananas. Is this normal? Will it subside? Fermented at about 66-68 and used Wyeast 1450: Denny's Favorite. Im not sure what went wrong