Recent content by Jdb2012

I think that toasting the coconut is a great idea. The beer did not have much head retention, so I think that the toasting of the coconut might reduce the amount of oils in the coconut the disparate the head. Also, I think that orange zest would round out this beer. The orange flavor would be...

I finished the beer of with the High gravity yeast form white labs (WLP 099). The final gravity after the secondary was 1.002, making the beer end up at approx. 8.5% ABV. The beer was really sweet with a dry finish. If I were to do this beer again, I would only 1lb of pinable and 1lb of...

I added the coffee 2 minutes before the end of the boil. I also used a vanilla (flavored) coffee. I am not sure if that has anything to do with it. I am thinking that the next coffee beer that I make I will use a toddy addition at the secondary.

the coffee porter that I made still has a strong bitter flavor from the coffee. Is that anything that I can do?

what is the benefit of the late addition of the 3lb of DME at 15 minutes?

thanks for the tip!

I am thinking about making a wheat beer to start and the switch over to a secondary with the pineapple and the coconut. 9# Wheat LME 6oz Munich malt (steeping) 6oz Special B (steeping) 6oz Crystal40 (steeping) 2oz CarafaII (steeping) 1oz Hallertau (4%) @60min WLP300 Hefeweizen Ale yeast...

If one were to use a 6.5 gallon carboy, do you think that adding some sugar to create a small secondary fermentation would expel the excess O2?

Awesome! Thanks. It is good to know that I can leave a batch sitting in a primary for a months or 2 with out fear of off flavors!

Thank you for the clarification and information.

I have used a secondary because I have been told that I could get some off flavor from yeast if I leave the beer on the yeast cake for awhile. Also I was told that the final produce will be clearer. I am interested in your reasons, if you don't mind sharing.

I have two 6.5 gallon carboys. Is it ok to use a 6.5 gallon carboy as the secondary? I was told that the oxygen from that much air space could make my beer taste like "cardboard" and that I should use a 5 gallon carboy. Is this true? I will be dry hopping in the second. Thanks in advance!

Is there anything that I can do to my beer to make the coffee flavor less intense now that it is completely fermented. (not bottled though).

the rate of CO2 formation slowed. it is bubbling once every 12-15 secs.

I am making a coffee porter from a recipe that I got from a local brew shop. This is my 3rd beer. I am a bit concerned that I did something wrong because the fermentation ended on the third day. Is this ok?