toddo97
Well-Known Member
I picked up some amylase yesterday for stuck fermentations. Have you ever used right at yeast pitch or just if you run into stuck gravity?
Into 3 gallons of stout:
3 oz roasted cocao nibs
12 grams Indonesian cinnamon stick, crushed
8 g Medium roast Mandailing coffee, course crush
15 g Dry ancho chili, coarsely shredded - no seeds
5 g Dry guajillo, chili coarsely shredded - no seeds
3 weeks in 50/50 everclear & water, enough to cover everything.
I'll add vanilla extract to taste when I bottle. Vanilla beans have gotten so expensive.
I just ran across this from the guys at Experimental Brewing. It seems very relevant to this discussion. https://www.experimentalbrew.com/recipes/festivus-feats-strength
Has anyone else made the OP recipe? It looks pretty solid although I don't think I would use the 1lb of Lactose right off the bat. I would probably cut that in half and see how that would be first but it could be right on.
Anyone have any comments on this recipe?
But the most recent taste... Wow! This is going to be a good one. I'm not sure if it's cloned but it is a very good beer. Shaping up to be one of the best beers I've ever made for sure. Now I just need to wait for my faucets to arrive so I can build the keezer and start serving this delicious brew. I'll post my final recipe when I get around to it.
Let me know if you want any more info or have any questions. I'm happy to share. Thanks to everyone else who contributed to this thread!How is this going?
Bumping this thread because I made another tincture today. Gearing up to brew in a week or two and wanted to remind others how awesome this beer is and how wonderful it is to have during the holidays.
This is a great beer. I made my third Hot Chocolate Stout a year ago using as close as I could get to this recipe. In August I uncovered a half-full sixtel, it is still seriously awesome. I didn't actually use real vanilla beans, I had a bunch of "food industry grade" vanilla extract lying around (and being geared to the food industry, it was a large container!) and used some of that at kegging.Bumping this thread because I made another tincture today. Gearing up to brew in a week or two and wanted to remind others how awesome this beer is and how wonderful it is to have during the holidays.
I have this on my list to brew.
I don't have access to pasilla chilli, only in powder form. Is there other chillis that can be recommended or would the powder do the job? If the powder is fine, how much should I use as substitute?
Ancho chili peppers would be a close substitute. Not particularly hot and they have a bit of the raisin thing going on.I have this on my list to brew.
I don't have access to pasilla chilli, only in powder form. Is there other chillis that can be recommended or would the powder do the job? If the powder is fine, how much should I use as substitute?
Good stuff, how did it go?Bumping because I'm about to brew my annual batch. Absolutely delicious beer to have around for the holidays. This year, I'm going to make it a bit bigger... maybe 9.25% or so.
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