Recent content by skagneti

Thanks for the advice. I was under the impression from the forums that cocao nibs add a fair amount of flavor in addition to a ton of aroma. I want it to be fairly chocolaty so could I just increase the cocao nib amount...speaking of that what amount of nibs is appropriate?

I brewed a Midwest partial mash traditional stout including the following 3.3 lb. of Dark Malt Extract, 4 lb. American 2-row malt, 4 oz. Chocolate, 4 oz. Roasted Barley, 2 oz. Black Patent, 1 oz. Northern Brewer It has been in primary for about 6 weeks and I have decided to add some cocao...

I brewed an all grain wheat and it has been in the primary for several months...not by choice, but life got a little crazy. I know that wheat beers are supposed to be good with a short ferment, but does anyone know how concerned I should be about autolysis or other off flavors from the...

I am looking to do my second BIAB. I bought some cherry wood smoked briess when I was at the hbs in MN since we were in town for a football game, and since my brother in law and I thought it smelled terrific. Now I am not sure what to make with it. For the record I am not a huge hop head...I...

looking to do my second BIAB. I bought some cherry wood smoked briess when I was at the lhbs since my brother in law and I thought it smelled terrific. Now I am not sure what to make with it. For the record I am not a huge hop head...I have the following on hand grain 21 lbs marris...

I generally never use a secondary, but for this recipe it is recommended to rack ontop of the bourbon and oak to avoid oxidation. I read through the other bourbon barrel porter thread and it sounds like a lot of people ended up with great results despite a seemingly stuck fermentation. I may...

Have a NB bourbon barrel porter that seems to be stuck. Originally sat 3 weeks in primary then transferred to secondary with bourbon and oak(should have transferred to secondary without oak and bourbon for a few weeks, but too late now). At that point it was stuck at 1.03. sat for two weeks...

how much malted milk...I made a muntons light beer kit for the folks who come over who don't like my other "real" beers, but would be happy to have a few gallons of this around for the same purpose.

so is there a serious risk of aerating the wort/beer if I do it 24 hours after I pitched...especially since it was already in active fermentation this morning and I won't be able to get home to add the water till tonight. With that all in mind should I rack it in from the bottom up or what...

I was trying to make a quick american style lager and used a Muntons american light can and added 2.25 pounds of extra light dry malt. the problem was that I didn't notice that it is not in us gallons and apparently you are supposed to top it off to 6 gallons not 5. I pitched the yeast last...

Cidah I am a bit confused. I can rack to bottling bucket and bottle in sterilized bottles no problem...but pasteurizing adds danger? I just want to kill the yeast so my back sweetening doesn't turn into bottle bombs. wouldn't this do the trick

I am just finishing off a batch of edworts apfelwein and was thinking about back sweetening with sugar not splenda and bulk aging it in the 1 gallon jugs the applejuice came in. The juice bottles came with screw on lids with the safety pop top. I would like to pasteurize rather than add...

Reaver I bought a few number 7 culligan water bottles to brew apfelwein in and you should be ok. There is a potential for some BPA leaching from the plastic in theory. I would like to point out that the applejuice that I made the apfelwein from came in #7 Polycarbonate containers as well. You...

could try clarity ferm...as a side benefit apparently it makes the beer almost gluten free without any effect on taste. Stumbled on to it when SWMBO's friend asked me to try and brew something gluten free. Got mine cheap here...

I have some apfelwein in the basement bubbling away and wanted to know if it is going to be a problem to bottle it in wine bottles with #7 corks that I have. I was planning on bottling half flat and half carbed...particularly worried about the carbed ones. Anyone know if I am going to have issues.