Recent content by jonathanchapman1

So I let it carb up and kept sampling - I think what happened is that because I added the lactose at kegging and not boil, (based on the mad fermentationists suggestion), a lot of the lactose settled out. So the first pour or 2 were pure sugar. It now tastes perfect! Could also be the...

I agree, blending would be best, but I am hoping to have this ready to serve by next weekend, so I won't have time :smack: I actually blended the glass last night with another stout (not mine) that I was drinking, and it was exactly what I was hoping for I'll try the coffee in a glass to...

I made an oatmeal stout, recipe here:http://beersmithrecipes.com/viewrecipe/640165/coconut-vanilla-berbere-stout OG was 1.093, FG was 1.021. 5 gallons into the keg. All equipment has been calibrated so I'm confident in the numbers, and that fermentation was complete Used US-05 (actually 2...

Follow up from over a year later - I ended up adding longer lines like Yooper suggested and this completely fixed my issues. Now my beers are coming out spritz and carbonated as expected, and I don't have a mountain of foam on each pour. I went from 3 foot to 9 foot lines.

In case anyone ever finds this thread - adding the brown sugar in the keg turned out great. Since it was cold it never fermented so it added the needed body and sweetness taste was amazing! One of my best pumpkin beers.

I ended up using some trader joes pumpkin pie spice - it contained cloves ginger and lemon peel on top of the normal cinnamon, all spice, and nutmeg. Due to the silly mistake of using London Dry rather than ESB yeast, I also needed to bump up the sweetness so I added a cup of brown sugar...

I tried putting a dash of cloves into a glass. Don't put a dash of cloves into a glass of beer. Yuck! But it actually had something there, maybe do a lot less than a dash. I will try the tincture route, thanks! Sent from my iPhone using Home Brew

Hello! I have recently kegged my pumpkin beer. I spiced in the keg with a cinnamon plus (which has cinnamon, nutmeg, allspice) and vanilla beans tincture. Tastes really good, not overspiced thank goodness. The issue is that I would say the flavor is more apple pie than pumpkin pie. Now, I...

Just a follow up, in case anyone finds this thread in the future. I cold crashed over night, took out of fridge probably 20 hours after crashing. Yeast was wyeast 1098. Flocculation was decent, but starter was still hazy so not everything settled out. I decanted most of the liquid (and...

Using wyeast 1098; I guess worst case scenario I pitch more liquid than preferred if it doesn't flocc out Sent from my iPhone using Home Brew

Thanks for the quick responses, I'll try the "twist and shout" test after 20 hours, and hopefully it will be done and I'll cold crash. Cheers!

I tried searching but cold crash is a very BROAD topic on here! Made up a 1.5 liter starter last night for my brew tomorrow afternoon. I am making a 3.5 gallon batch, so I am concerned about pitching the entire starter in there. That would increase 15% the volume of the wort with nasty...

Thanks for the detailed response! I brew all-grain, and upon reflection, I tend to mash high to try to get "more mouthfeel". This is probably contributing to the lower "pop" i am looking for. I get good results from bottle conditioning which is why I was thinking it was a keg issue, but the...

I definitely don't like "highly carbonated" beers by any stretch. Will crank her up for a week and see what happens!

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