Recent content by Tigerpunch

If you are boiling your wort for 1 hour, then yes, put the chocolate in at the last 15 min of the boil. As for the bakers Chocolate, I just use 4 oz. of hersheys unsweetened bakers chocolate powder. if you are using bakers chocolate bricks..well I am unsure of the conversion from brick to...

For a nice chocolatey taste, you can use either bakers chocolate in the last 25% of your brewing wort or you can go with about 4oz of cocoa nibs in your secondary for about 2 weeks. using both will give you more chocolate flavor, but if it a hint your after, one or the other should suffice...

Try brewing meads. Most meads ferment at those higher temperatures. Good luck

I have seen some porters labelled as 15+ percent ABV. The yeast that I have been using, scottish ale yeast reports about 8-9 percent ABV. How are these porters getting the higher alcohol content? Are they pitching Champagne yeast in addition to the ale yeast? Are they adding distilled...

I don't have a stip plate either. I am currently in the process of building one, as the cost to build one is about 25 bucks as opposed to purchasing one for a hundred and a half. In the mean time, I just leave the erlenmeyer in a place, like the middle of the kitchen island, where I can see...

Thanks for the info. I got nervous last night when the temp of the fermenter rose to 75, and I filled my bathtub with cold water and put the fermentation bucket in the bath. As of this morning, the temp has come down to 69 degrees. I took a temp reading of the water in the tub, and it is...

Porter Project: I used Wyeast Scottich Ale yeast and grew it for 2 days, changing the wort in the Erlenmeyer twice. Sparged my grains and brought wort to boil and added DME and extract. Upon completion of boil, I chilled it to 78 degrees, poured into a 6.5 gallon fermentation bucket, pitched...