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Will do! Needs to sit in the secondary for a bit and then in the bottles for a couple months according to Midwest.

Update: Tastes like bitter, overpowering coffee. I've had a few but decided to leave the rest in the crawl space for an undetermined Amount of time. Maybe a few more weeks, maybe months. We'll see. Btw, crawl space is insulated and stays at a pretty constant 63*-66* during winter.

Just racked my chocolate covered BEAVR NUTZ to the secondary. (Midwest brewing) The gravity sample tasted pretty damn good, even without the peanut butter. Along with the peanut butter that I added, I have a feeling it's going to be the best beer I've ever brewed. I can't wait!!!

I took a sample as it was siphoning into the bottling bucket, so the sugar wasn't in the sample. It's a partial mash of 8lbs dme and 6lbs of grains. Unfortunately I don't know the mash temps. I've been chatting with some local homebrew guys and have figured some things out. Thanks for the...

I'm worried the added sugar and stirring it up might start up some fermentation and ill have two cases of bottle bombs. :(

I made a high gravity beer and today is the day to bottle. Like a dummy, I didn't measure f.g. Until after I started to rack it onto the priming sugar. My gravity is 1.030. Target f.g. Is 1.017-1.022. O.g. Was 1.090. Should I rack it back to the fermenter and hope it finishes up? I think it...

Haha! The last batch of brew is long gone! Still sipping on some cider tho. It's finally tasting good after many many months.

After all my worrying, all is good. It fermented the most aggressive I've ever seen one ferment for about 18hours. Then like a light switch it was done. Thought it was a stuck fermentation, dumped some more yeast and checked the gravity the next day. It was down where it should be. :) I did...

I really like that idea! To the home brew store!!!

This weekend, I'm getting ready to brew the biggest beer I've ever brewed. It's called opus 10. It's an imperial chocolate coffee stout. O.G. Is projected to be in the 1.095 range. I'm doing a yeast starter, and I'm worried about an explosion in my closet as it ferments. I use the 6 gallon...

I have 3 oz. of homegrown cascade hops and a packet of us05 yeast. What kind of grains should I get, and how much, to make a simple brew? I like ipa's but I'm not sure my hops have enough AA. Maybe a bitter of or pale sle would work. I'd like to do a biab. I have an 8 gallon brew pot, so brew...

Some look exactly like these, but are considerably smaller. These are maybe 1"long or so. Others are 1/4" long. With some brown on the ends. Pick them too?

Are these ready to be harvested. They were on the ground after a pretty nasty storm. First year cascade hops.

Update: I used 4 pounds of honey with the 5 gallons of apple juice. It's been in the fermenter since April 18th. OG was 1.070 and today when I racked it, it was at 1,012. So that puts it at about 7.6abv. Very clear. Still going to let it sit for a few months, but right now it has a vinegary...

Yea, I was probably going to use it with the JAOM recipe. Might do two. One exactly how the recipe is and one with my yeast.

Hmmm. Looks like I will be better off going to get other yeast. Thanks for the info!

Be been wanting to make some mead and i was wondering if the yeast I have laying around is good for mead. It's red star Montrachet. Just looking to do a one gallon batch.

Easton is the closest yet!

5 gallons

I think I'm going to go with the honey. 4lbs seem good?