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This is a great article! Any updates?

Hah, that might be right. I'm comparing directly to bourbon county brand stout and bells expedition which are both very thick, those are what I'm aiming for :). Maybe I'll do a test batch and call it a day.

Perhaps, but I can tell you it isn't overly carved... If anything a tad flat. In any case it isn't causing the beer to be thin, if anything the opposite.

OG: 1.095 FG: 1.023 No sugars added besides lactose. Highly unlikely there are infections, no off flavors months after bottling and I'm thorough with starsan. Carbonation wise I aimed low as its bottle conditioned and anted it to last a long time, roughly 3oz priming sugar into 4.5 gallons at...

I've made a handful of batches of stouts over the years, and one thing I've never been able to nail down is a thick, creamy mouthfeel. I'm all grain, and have used 2# of flaked oats and a pound of flaked barley, mashing at 155*, a half pound of lactose, and result in a thin mouth feel. I've...

I've brewed with nibs probably 8 times or so now, and cocoa powder about 3 times. In my experience, I've gotten great results from the following assuming you want a strong dark chocolate presence: 2 ounces of nibs, toasted at 265* for 12 minutes (watch this to make sure you don't burn them)...

Does this help?

I'm going to be doing a RIS aged with oak cubes and a can of raspberry puree: http://shop.greatfermentations.com/product/oregon-raspberry-puree-49-oz/beer-brewing-fruit-flavorings I'm thinking this will add a significant amount of fermentables, but I'm not sure how much. Any info is appreciated!

I'm about to bottle a BA stout where I used soaked oak cubes. I assumed I wouldn't get much of an ABV bump but this has me thinking: http://www.beeradvocate.com/community/threads/sierra-nevada-barrel-aged-narwhal.210565/page-3#post-2773745 I'm using cubes vs. He is talking about a barrel, but...

Bump to the front page. I'm worried because I'm about to brew a RIS I then plan to age it with bourbon soaked toasted oak cubes... I hope to avoid this taste!

KBS Heady Topper Gumballhead

For some reason this issue has come up when I brew stouts, never any other beers (blondes, IPAs, cream ales). I brew all grain, SS pot, tap water filtered through an RV filter, and bottle. The only thing I can think of that is different is that I mash at 153-155, and obviously a large...

That makes sense to me, do you try to get it to hold at 180? I know 170 is the start of the danger zone Sent from my Nexus 5 using Home Brew mobile app

I've never done the whirlpool hop method, I'm a bit skeptical about losing flavor/aroma by it converting to bitterness, but everything I read says otherwise so I'll jump on the bandwagon. *This recipe is loosely based on my take on the Fat Head's Head Hunter recipe, let me know how it looks...

I guess I should have mentioned I'll do this aging in the secondary. Adding yeast in the bottling bucket - will it survive being thrown into 8%+ abv beer? I plan on bottling after roughly 4-5 months Sent from my Nexus 5 using Home Brew mobile app

I'm considering making a 10 gallon batch in the same vein of Founders Breakfast Stout, splitting it into 5 gallons and do one regular and one aged with oak cubes soaked in bourbon. Everything I've read says aging with oak cubes generally is best over a few months. I still bottle to beer and...

Thanks for the detailed write-up! I ordered a couple of packets, that sounds like what I'm looking for. I'll report back later with results

I will give that a try, thanks!

2 sparges? Do you mean you spilt up the water then? For example if your recipe calls for a 4 gallon sparge you do 2 2 gallon sparges?

I used this to calculate temps and volumes: http://www.brewheads.com/batch.php As far as the additives go, I was bagging those on the AG tutorial by John Palmer along with the fact that most of the water I'm using is RO. Hopefully that works... I do have a water report for my city (Indy), but...