Recent content by petersusaf

Super old forum, but I'm really interested in how this turned out??

Thats the only thing I can think of. Next time around I may add a bit more chocolate malt to get the darkness. I just don't want to make it too bitter. Heres where I got the recipe from if this helps at all. https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/...

Hi everyone, I just finished up what was supposed to be my favorite stout recipe. However, upon mashing in I immediately noticed that the color was not what it was supposed to be. After the hour mash, my "stout" was a dark brown color and not at all what it had been in the past brew sessions...

Hey everyone, thought I'd give an update. Took me a little while to get to brewing but I managed to find the time three weeks ago. I just transferred the beer on top of the raspberries. I gave an initial taste and so far it tastes fantastic. Full of flavor. Going to let it sit two more weeks...

Let your beer stay in your primary fermenter for at least two weeks. That will let the yeast clean the byproducts of fermentation. It will also allow the beer to clear as the sediment drops. Once the two weeks have gone by and if you are in a hurry. Check your FG and if it is stable for three...

I would recommend using at least a 5 gallon kettle for doing extract batches. You'll probably boil anywhere from 2.5 to 4 gallons of water and having that extra space just helps prevent boil overs. I've had better success boiling more water initially rather than adding it after. Also, I'm...

Thanks for all the help! I think I have the recipe dialed down now. RECIPE 6lbs Wheat LME 1lb Crystal 10 4oz Carahell malt 1oz Hallertauer Hops 60min 1oz Tettnager Hops 5min Yeast - Wyeast 3068 Primary - 3 weeks Secondary - 2 weeks with 3 pounds fresh raspberries. Tertiary - 1 week...

Hey everyone, My wife has been asking for me to make a fruit beer for the upcoming holidays. I think a raspberry wheat would be a good one to give a shot. I've mostly done darker beers and would enjoy some experience in making a lighter beer. I've played with a few recipes and I think I have...

Did you ferment at 63 degrees air temperature or actual liquid temperature? Also did you get an explosive fermentation? I'm wondering if the temps may have gotten too high causing the sour taste. One of the first stouts I brewed, I had a similar problem. I fermented it too high and the yeast...

Patersbier I just finished up! What do you think? Tastes great!

Hey everyone! Been letting the stout sit for the past month or so. Finally put one in the fridge 3 days ago and opened it today. It was amazing! The carbonation was perfect and the flavor was even better! Thank you all for your help. I guess the main thing to learn from all this is patience...

How did you carbonate them to begin with?

WileECoyote thanks for the help! I will do what you suggest and get back to you in around 3 months. Thanks again!

Thanks for all the help. And yes when I opened it there was a small puff of gas. It was a quiet one however.

Hey everyone, Over a month ago I brewed a coffee stout. Right now I do not have a bottling bucket so I individually primed each bottle. I put 3/4 teaspoon of sugar in each bottle, capped them tightly, shook them up real well and stored them in a dark place for 2 weeks. The temperature was a...