Recent content by Apt23Brewery

So my porter has now been in the primary for 12 days. The first 4 days I had rapid fermentation with little sediment. Now 12 days later, the beer is sitting on about 2 - 2 1/2 inches of peanut butter fall out. There is an occassional bubble popping up in the airlock, but nothing to write home...

So I've had it in mind to brew a peanut butter porter for some time. I read alot of articles on here and other websites and finally jumped in. 3.3 lbs Sparkling Amber LME 2 lbs DME Traditional Dark 1/2 lb munich 1/2 lb chocolate 1/4 lb biscuit 3 6.5 oz jars of PB2 1/2 cup of unsweetend...

I brewed this on Saturday 2/16 around noon. By Sunday at 8 am I had a 2 inch krausen and 1+ bubbles a second.

It took about 30 minutes to cool in a sink of ice. The flow of the siphon was pretty slow. It seemed to be a "Thick" brew. I've got it at 70 degrees right now and it is bubbling nicely. I'm expecting a heavy cake after this.

I never got a bubble producing boil after I started the 55 min boil. The surface was agitated, and I got the temp to 218, but couldn't add anymore heat due to it being on a stove. I wonder if the peanut butter affected the ability of the solution to boil at conventional temps.

Hey Everyone, I have a bit of a :confused: on my hands. I brewed a peanut butter cup porter this weekend. Typical porter recipe only I added 4 oz of cocoa powder, (unsweetend), and 3 jars of PB2 to the mash. I added 3/4 oz of cascade for bitterness and 3/4 oz of UKgoldings for aroma. When...

Hey Everyone, I am hoping to start brewing a Peanut Butter Porter in a few weeks and have started to amass my ingredient in preparation. I am stumped however on my recipe calculation. So far here is what I have 3.3 lbs Sparkling Amber LME .50 lbs Chocolate Malt .50 lbs 120 Crystal .25...

Hey everyone! Thanks for clicking on my post. After a wild year with our first born, I am getting back to my favorite hobby. However I find myself with a hodge podge of ingrediants that have been given to me or have had stored for a while, and plan on using so as to keep costs down, and get...

Popped one open last night, after 12 days in the bottle. Good head, lasted 3 minutes, smooth, light taste, vanilla and scotch left a sweet oak flavor on my palate. I'm hoping with time that it builds a bit more body to it. My thoughts would be to add a Saaz hop to the boil and dry hop to add...

Just had my first stop, and I ended up adding 1lb of corn sugar, (I'm a rookie so forgive any mistake). Question for everyone. How do you save a yeast cake? Wouldn't this get contaminated when left exsposed to air?

Bottled this batch on Wednesday last week. Had an issue during the primary fermenting where fermentation just stopped. I couldn't figure our why it went from 42 to 20 and stopped. So I boiled up 1lb of corn sugar and added it to the secondary. It then proceeded to bubble for 7 days. Added...

It is 120L rosted crystal malt, anything beyong that I don't know. LHBS suggested for the red.

Proud to be poached! Well let me know when yours is done how it turns out.

So this Saturday I started brewing my favorite beer, a red ale. With some help at the LHBS I think I started with a pretty good list of ingredients. Then much to my delight I read an article about adding cinnoman to red ales and that it adds a certain spring time quality to the ale. So as...

So this Saturday I started brewing my favorite beer, a red ale. With some help at the LHBS I think I started with a pretty good list of ingredients. Then much to my delight I read an article about adding cinnoman to red ales and that it adds a certain spring time quality to the ale. So as...