Recent content by Bluebane

Hi all, first recipe I'm figuring out myself and first all-grain attempt (BIAB), so I want to get some feedback. I'm trying to brew a white stout, similar to Faction's "Anomaly". Looks like a pale ale, tastes like a stout with rich coffee and chocolate flavor. Here's what I've got so far: 5...

Thanks for the advice, everyone. I got hold of some CBC-1. Can I just rehydrate the whole 11g satchel and pour it into the bottling bucket with the priming sugar? Or should I use less than 11g? Or should I add it to the fermenter a day early?

I'm going to bottle a Belgian Quad later this week, and I need it to go perfectly (my fiancee and I brewed this beer to serve at our wedding!). I've read a bit about adding some champagne yeast to ensure carbonation, since the yeast is probably dormant. I brewed the beer on 10/28, racked to...

How much color does this impart? Would it work for a White/Pale/Golden stout?

I guess another strike against it is that it's a AB Inbev product, considering its only sold through Midwest and Northern Brewer.

I love the BMB so far -- I have the "new" lid, but I just reversed the direction of the silicone grip and it's never budged. I haven't needed any weights. My only complaint is that since I brew high gravity beers, the spigot is usually too low for me to use (too much trub).

Thank YOU for the recipe and tips!

Mine is bottled! Tasted great out of the fermenter. Huge tropical blast. I'm a bit worried it won't be bitter enough -- the IBUs only calculated out to 50. I'll crack the first one open this weekend!

7686.5 +5 gallons Hazelnut Brown +5 gallons Coconut Milk Double IPA 7696.5

Sierra Nevada are fairly easy if you soak them in hot water first. You'll want a clean scrubby to get the sticker residue off, but it's fast and easy. Rogue are impossible. Stupid superglue labels.

I'm worried about the same thing: My whole dry hopping tube is filled with coconut, so I've got a lot not submerged. Really hoping it doesn't mold.

Just added the coconut and started the dry hop schedule... wow, two pounds is a lot!

I just added two pounds of toasted coconut into my DIPA using the "Depth Charge" dry hopping tool. I toasted the coconut at 300F for 30 minutes, then added into the sanitized mesh strainer, then submerged it (it wouldn't all fit, so I boiled a muslin bag and threw the rest of the coconut into...