Recent content by 8dannyB2

My concern would be that using oak spirals or cubes for that duration of time might leave the beer over oaked. Sent from my iPhone using Home Brew

I've been tempted to do a sour and this recipe looks awesome! Just to verify, you age on the cherries and oak the whole time once they're added right? You're not racking off them until bottling? Sent from my iPhone using Home Brew

Instead of the vanilla extract why not use actual beans. A buddy of mine has used the extract before and the flavor was kinda weird. Almost "alchoholy". I like to put a couple vanilla beans in with the cocoa nibs. They seem to work well together. As far as the age on the brew and your bottling...

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My original question wasn't how to get chocolate flavor in the stout. I have brewed a partial mash version of this beer w/ cocoa powder at flameout and the brew turned out great. I'd like to change it to an all grain recipe and also bump up the gravity and ABV a bit as well as make a few other...

The last time you suggested the lactose/cocoa powder mix the OP's question was about using a chocolate syrup. Not at all the same question. Sent from my iPhone using Home Brew

Great insight. Good work by you. Sent from my iPhone using Home Brew

The original version of this beer's OG was 1.07 and was about 7.5%ABV. I'm looking for this version to be a little bigger. Shooting for 8.5% range. Sent from my iPhone using Home Brew

I'm doing a 6 gallon batch. 5 for a keg and I'll bottle the rest. In this being my first all grain I'm not sure what my efficiency is, but I have it set at 70% on BeerSmith. The projected OG is 1.087. Sent from my iPhone using Home Brew

I brewed a partial mash stout last year that turned out amazing. Great roastiness, nice chocolate and subtle oak flavors. By far my best brew. I want to brew it again, but make some changes. If like a bit more depth to the profile and I'm diving into all grain. Original recipe (partial mash)...

In doing a batch sparge though, is there really any advantage in using near boiling water for a sparge?

I was always confused about batch sparge water temp. I know that John Palmer and others of the like, state that above 170F, tannins can be extracted from the sparged grain. I always assumed that meant a water temp above 170F. But I've often read on various threads about guys interpreting that...

I prefer kegging. Takes out all the worry of having to do a priming sugar and possibly making bottle bombs. And there's nothing more satisfying than pouring a pint of your own beer on tap.

I was fortunate to have Utopias the other night in celebration of the birth of my buddy's first born. It was truly unbelievable. Definitely a sipper!

The Cherry Wheat is what got me into craft beer. They are by no means one of the best craft brewers but still solid. I think the reason they thrive is they are craft beers for people who aren't necessarily avid craft beer drinkers. They are kind of middle of the road which gives them mass appeal.