Recent content by dannylerch

That's the plan. I'm just going to let it condition a little longer. Maybe give it three weeks in secondary and a month in bottle.

I'm re doing it tonight haha.

Damn, I'm such an idiot. That's the last time I get totally **** housed before brewing.

I accidentally added about a gallon of mash/sparge water to my primary fermenter to bring my boiled wort up to 5 gallons. (had a few too many to drink that night) Since the mashtun is bacteria laden, and the water I used was never boiled and it came in contact with the grain bed, do you think...

and no, I was not boiling wort with the lid on, I was boiling spring water for sparging.

OG - 1.062 TG - 1.014 TARGET ABV - 6.3 - 7.0% IBU's - 34 SRM - 43 Ingredients for 5.5 gallons 5.75lbs British Pearl Malt 2.5lbs Munich Malt 14 oz British Chocolate 6oz Roast Barley 2oz Black Patent 6oz Flaked Wheat 4oz Rice Hulls .75 oz Chinook 10.3% 60 Mins (8.2 AAU) 1 tsp Irish Moss 15...

Theobroma cacao might just be the secret ingredient.

They might double the lactose and I think they use very dark chocolate.

Still no luck finding a recipe for this. This beer is by far my favorite chocolate stout. I've yet to find a store bought beer nor have made one as good as theirs. If anyone has any idea how they get the flavors they do, please get back to me.

Not sure if serious or trolling...:pipe:

I just don't see a point in opening it if you don't have to. What is stopping airborne bacteria or wild yeast from entering your wort if you open the lid? The more times you expose it to elements, the risks of infection grow. It won't ferment any faster if you open the lid.

Seems like it could have used much more pomegranate juice

It is VERY tasty. Super great body, nice chocolate/vanilla start with a semi sweet/hoppy finish. The lactose is a must. I'd even recommend using some choc nibs in addition to the cocoa powder because you could get even crazier with the chocolate flavor if you'd like. Does have a slight alcohol...

Hello all, I've made my own version of the Requiem Raspberry. It has a slight twist on it. First I used Lambic Wyeast strain and I changed the hops for something that I thought better suited the beer style which is NZ Motueka. My reasoning? Motueka is great for fruity citrus flavors and...

I am going with something else. Went to a legendary lhbs called Just brew it. http://aardvarkbrewing.com/ I was picking up a mash tun because I'm now moving into the AG world. Anyway, I started talking with the guy about Fresh Raspberries, Raspberry Extract, and pre canned Raspberry puree. They...