jmward21
Well-Known Member
Here's a pic of mine. I made it with vanilla and am serving on nitro. Very tasty, I'm proud to have brewed this one.
Here's a pic of mine. I made it with vanilla and am serving on nitro. Very tasty, I'm proud to have brewed this one.
I've made quite a few stouts and porters with vanilla and to be honest I don't take very good notes... with that said, I usually split, scrap and cut into 1" pieces 2 vanilla beans. I soak them in vanilla vodka for a day or two and add them into a secondary. The longer the better for me. The flavors mellow and blend well with time.
Mine keeps getting better with time. It had some slight off tastes when fresh, but that could have been my setup and process. It is one of the best beers I've ever made at this point, but it's also about 6 months old. I have a nice back log of beers so I can afford to spend time when needed.
Just brewed a double batch yesterday, came in way high on my gravity, I seem to be chasing gravity issues, as I undershot my last double batch on my new setup. Either way, I know it will be good! I plan to make this a Mexican Chocolate style.
I recently made this and decided to use Bavarian lager weayst. OG 1.068 at 2 weeks 1.020. I tasted the sample and am very excited!
Anyone have issues with head retention on this beer? Assuming it's something about my process... Been in the keg a few weeks at 12 psi, well carbonated (if anything over-carbonated for a porter..), pours fine, nice sized head with the perlick flow controls, but it just basically evaporates within 20 seconds and even swirling the glass doesn't bring it back. Have made sure there's no residual soap or anything in my glasses.... stumped. I want that chunky, rocky foam on this bad boy like the picture in the last post!
Just brewed 6g today in the Grainfather per recipe. Per Brewer's Friend recipe builder this appears ~60% brewhouse eff, so I adjusted to my profile (anyone else adjust for eff on this one here?). I have a jar of 1oz oak cubes and 3 oz of Maker's Mark ready to join team fermentation in a week! I figure this will need to age awhile, maybe by Christmas or NYD I will begin to see how it turns out.
I added oak and bourbon to this before, it's takes a little bit to mellow but when it does it's awesome!
Giving this recipe a try tomorrow. Not sure if anyone ever answered a few of the previous questions asked about which chocolate malt to use... I searched through this thread for quite a while and couldn't find an answer so I played around with this recipe using Brewtarget software and the numbers seemed to look most like the original poster's when I plugged in Chocolate Malt (US) 350 srm. I am also adjusting my water using the Bru'N Water spreadsheet for a Black Malty profile as a starting point, but ultimately I am just shooting for a mash pH of 5.5
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