Recent content by bothra

Thanks for all of that info, it really helps! The problem for taste is that I haven't had one in 5 years and I can't get my hands on one here. I guess it'll be trial and error there. I did find a few different hop schedules from other posts but this was prior to them releasing which hops...

So Deschutes revamped their website and now includes grain/hop bills for most of their brews. http://www.deschutesbrewery.com/recipe/twilight-ale-clone After living on the west coast for a while, I liked many of their beers. Now, I'm on the east coast and they don't distribute east of the...

I used fresh mint (2 oz chopped) added to secondary for 10 days to compliment a chocolate stout. Mint flavor was fine, subtle but not sweet, for a month or so, but faded dramatically after that. Hindsight tells me I should have either used more mint or drank them faster.

I brewed this a couple weeks ago, just moved it to secondary for the dry hop. I used some american ale II slurry from a local brewpup and to my surprise SG was sitting at 1.010 so I'm thinking it'll be a little drier than the original. I used to live in PNW but haven't had this beer since...

I used Creme de Cacao (375ml/5gal, but YMMV) at secondary to push up the chocolate and it turned out well. Maybe experiment with its dosage on pints of a dry stout?

Drinking craft beer exclusively for 15 years before brewing.

I AG brewed this a couple of weeks ago, hit all the numbers spot on. Fermentation rocketed away no problems at all. I used Wyeast 3944. I took the first SG reading last night and it's sitting at 1.013, still with a large krausen on top so I'm letting it sit for a few more days. My question...

This is what ended up swaying me to pop it in secondary and let it ferment out the sugars. Thanks for the help!

So I brewed up a chocolate stout recipe that called for 8oz of cocoa powder added at 5min. Things being as they were, I forgot to add the powder at 5 min. ಠ_ಠ I was going to do secondary anyway to add a hint of mint flavor as well. It's already finishing up primary fermentation...