Recent content by Bauerbrewery1989

It's possible to ferment quick, but I'd wait for about a week to be sure it's completely fermented. That or take a gravity reading. I never go by how much the airlock moves

It's still bubbling away in the fermenters, wasn't able to get this started until 2 days ago. When it's finished I'll try to give tasting notes as best I can describe

So I got the malt and will be starting this sometime this week. The recipe will be as followed- Extract (5.00 gal) ABV: 5.64 % OG: 1.053 SG FG: 1.010 SG IBUs: 25.2 IBUs Color: 31.0 SRM Ingredients 12.0 oz - Chocolate Malt Steep prior to boil (8.2%) - 350.0 SRM 8.0 oz - Munich Malt - 10L...

Alright, my plan was to get it to black. I've got the grains coming in the mail, so I'll be brewing when I get them. I'll make a 5 gallon and split it to two 3 gallon carboys. One with burnt maple syrup and one with burnt honey.

I'd use more water, how hard of a boil was it?

Thanks for the responses. I actually really like the idea of burnt maple syrup, I think I will do two 3 gallon test batches. One with 12oz burnt honey and one with 12oz grade B maple syrup. Thanks for the hyperlink to that thread and your experience, It's really good information. How dark did...

Has anyone burned honey similar to how you make a bochet, and added it to a stout? Ive read it would add sweetness and body, since the sugars caramelize don't ferment as easily.

I've heard vanilla fades as well. I was hoping only 2 beans would give it a very suble vanilla flavor to accentuate the chocolate. As I'll be aging this for a while I figured the flavors would meld together with time.

I had the same problem when I made the second batch of this. For me it was because I didn't let things settle enough before adding the extract. Let it settle more before adding the extracts next time and that should help.

Alright, thanks. I figured as much but wanted to be sure. I don't want to use vodka, so I'll add the cocoa nibs and vanilla in as I stabilize, and let it bulk age for awhile.

So here is my recipe, this will be the first batch i make in the new house. I still have most of my beer brewing equipment still packed. I was hoping for a lighter mead for this fall Chocolate Maple Mead Sweet Mead Extract (5.00 gal) ABV: 10% OG: 1.066 SG FG: 0.983 SG IBUs: 0.0 IBUs...

I would check in both the morning and night. It all depends on how much yeast is in suspension and how warm it is. I've had it take 2 days, I've had it take 5 days. It all depends.

Haven't had the chance to get this started yet, too much going on. I' have all the ingredients just need to find time. I'll post the results though when it gets going.

It's still good, you just would have to call it a banana root beer float. :ban:

What's the fermentation temp? I had one batch that was banana root beer because I fermented too hot. It was....interesting.