Recent content by OppositeBearsBrew

Thanks for the info!

FWIW, I racked it to secondary 5 minutes ago. Hoping that it will still be okay to drink. The plan is to leave it for 5 days, keg it, and let that keg sit until about St. Pat's in a fridge in the garage

3 weeks

Opened my stout in order to rack to secondary with bourbon/cacao nibs, and it has some of this white stuff on top. I'm generally not worried, but just want to make sure. Has an alcohol smell to it, more than a beer smell. Edit: took FG reading and it's at 5.25%ABV, so fermentation went well.

I may only use 3/4 of it in the batch. I don't mind a stout that punches my face

Thank you for the response! You live in the igloo around the corner next to Tim's? Merry Christmas, fellow Canuck

How long do I wait before dumping the nibs/bourbon concoction into the primary? 4-5 days?

So, 3 weeks ago, I brewed a 5 gallon stout (extract brew). Everything went well. My brew partner and I wanted to add chocolate and bourbon flavours, so I picked up some cacao nibs and a bottle of the hard stuff. I roasted 6oz of nibs at 300 for 15 minutes, put them in a tupperware, and added a...

So, 3 weeks ago, I brewed a 5 gallon stout (extract brew). Everything went well. My brew partner and I wanted to add chocolate and bourbon flavours, so I picked up some cacao nibs and a bottle of the hard stuff. I roasted 6oz of nibs at 300 for 15 minutes, put them in a tupperware, and added a...

Thanks! I'm interested to see if there are any other homebrewers in my locale on these forums

I'm terrible with introductions (my wife would confirm), but I'm currently an extract brewer from Essex, in Ontario, Canada. Been sparsely brewing for 2 years, and have just ramped up the operation with 2 brews last weekend, and two more planned for this coming weekend. I'm a lover of all...