Recent content by VladTheImpaler

I'll just keep purging the keg with CO2 as it sits and see if that makes a difference. We fermented between 68-70, same as all our other beers. And it's the same water we used for all our others beers. All variants were the same as with our other brews, yet this is the only one that has...

So we brewed a stout a few weeks ago and yesterday we went to transfer from fermenter into a keg and the whole thing smelled like fresh fish... I went to taste it and it tastes nice and roasty with coffee notes like a stout should... only it's followed by fishiness. Nothing went wrong during...

This actually turned out great! Sorry for the late response! It was a little on the sweet side, so I would try to tweak it for a little more bitterness but it was awesome!

It was supposed to be 1.097 w/ lactose and 1.085 without. I removed it from Beersmith when I realized we didn't have it. I think I'll taste it, and go from there with whether or not I need to add it.

Brewed this up yesterday and all went fairly well. We missed out OG a little bit, it was supposed to be 1.085 per Beersmith and I ended up at 1.079... I think I sparged too fast. Regardless, I think I'm gonna do a taste once primary fermentation is down and at that point decide whether or not...

Me and my brewing buddy are currently sparging this as we speak. We had his fiance go pick up the grains from the LHBS and they forgot the Lactose so we're brewing this batch without it. It's very tasty so far, I can't wait to try it! So should I use coarse ground coffee beans or just whole beans?

Very nice! I'm certainly excited to brew this up tomorrow. My LHBS didn't have any of Crystal 40L in stock so I ended up having to go with the 45L, so we'll see how much that affects the color. Beersmith didn't have an option that I saw for 45L. Only increments of 10's.

I think that's certainly what I'm going to do. We'll be brewing this up tomorrow so I'll report back with how everything went!

I'm honestly leaning towards the coarse-ground "dry beaning" method. I have yet to decide if I'm going to just put them in a keg and let them sit until the beers all gone or just dry hop before bottling/kegging. Any suggestions on coffee? From my reading the darker the roast the better to...

Do you think 2 oz. cacao nibs would be enough? I'm looking for coffee to take the lead on this one, with only a slight chocolate undertone.

Good to hear! I wanted to use maris otter for its slightly more malty flavor, for me anyway. Did you use any cacao nibs along with the coffee?

Thanks! I was reading about the cacao nibs and coffee and for a 5 gal batch those seemed like the preferred amounts so it's not overpowering, but I'm sure it'll require some tweaking. As for the ground coffee, do I just throw it in when it's time to dry hop as I would with hops? Or should I...

I know this isn't technically a true beer "style", but me and a buddy tried one at a local brewpub and it inspired us to try and make our own. It's our first recipe without following anyone else's grain bill, etc. So feel free to review it and give pointers and opinions! Grain 12 lb -...

Our plan wasn't to secondary, but we kinda just did it in a pinch. Within a week or so we're gonna just get kegs and start conditioning/dryhopping in kegs.

This is what me and my buddy ended up doing and saved a fair amount of money. Just make sure you get a good bit for drilling stainless steel, it's not the easiest to get through. Along with a weldless thermometer and valve.