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You can also try mashing for 90 minutes your OG may not change much but this give the enzymes some more time to work on the sugars and make them easier to ferment, leading to a higher attenuation.

What temperature did you mash at? Depending on your mash temperature your sugars will be easier or more difficult to ferment. The lower your mash temp (148 F) you will have a more fermentable wort and the higher the mash temp (156 F) the sugars will be harder to ferment and your beer will have...

I've added unsweetened cocoa but to a different beer. You could always try it that's the beauty of home brewing!! I think it may be too much but for a 5 gal batch I think I've seen amount around 5 ounces but that was added at flameout of the boil. Not sure about adding to the fermenter!!

I just did almost the same type beer with bourbon soaked oak chips and added one-half vanilla bean. I cut slits all the way down each side of the bean and stuck in into the secondary. You can take samples and let it sit until you have the taste you are looking for. Remember, you can always add...

If you have already pitched I would try to aim for the lower range of the fermentation temp range so you are not working the yeast as hard. High OG and a high fermentation temp can lead to off flavors.

I just brewed this but had to substitute the cenntinial for chinook and used WLP090 yeast. My OG was almost perfect and I used new new brew kettle and wort chiller for the first time! I was shocked having my wort down to 80 degrees F in 15 minutes

Makers 46 is expensive but a delicious vanilla bourbon. If you are wanting to go high end this stuff is the best

Designing seasonal brews takes a lot of thought and planning months in advance. I was wondering how far in advance are seasonal brews planned/prepared and what would your "Brewing Calender" look like. I usually try and brew my beers about 2 months before I would like to enjoy them and want to...

I soaked some peppermint tea bags in vodka for a few hours for my Chocolate Peppermint Stout and I had no problems with infections. However, using the vodka method in a stout may be a little more forgiving than in another type of brew. The harsher flavors in a stout could cover up the vodka...

Belgian beers have a ton of flavor/aroma and would be fine for a Christmas beer. I would add whatever spices you want in the last 5 minutes or at flameout. It is hard to judge how much is too much but you want to make sure not to over do it!!

I haven't read all 300 pages of this thread but I just wanted the quick answer. What model refrigerators are most commonly used for lagering? Looking at making a purchase soon and I just want to make sure carboys will fit and the STC-1000 will be compatible.

Guys and gals, I am wondering what you use for fermentation temperature control. I am looking at getting into temperature control/lagering/cold crashing and live in an apartment. I want something that isn't too big but can fit a full sized carboy. Something smaller and economical are ideal!

I am struggling with chill haze right now and I know part of it has to do with cooling the wort. I do not have an immersion chiller and that is part of the equation. I had a question about the hot break. When the proteins are building up on top of the wort during the hot break is it a good idea...

If I am cloning somebody's recipe I will name the beer what they named it. However, if I spend the time doing the calculations, investigating the ingredients and looking over style characteristics I will name the beer whatever I would like, even if I have adapted another recipe.

I do 2.5 gallon batches in my apartment and they are always fine in a 5 gallon carboy. I have never kept anything in the primary for longer than two weeks but it works just fine!

I just finished brewing a 2.5 gallon batch of this and my gravity sample tasted great! I used 5 peppermint tea bags and I may add 2 or 3 more to the fermenter in a week.

ouch that is awful! I just mashed in and getting everything sanitized right now. Im making a cream ale today.

How soon do you increase your runoff rate (during first running, second running...) or is there a good way to tell if your grain bed is set? Ive only batch sparged twice and I've been a little timid increasing my runoff speed.

I brewed two kits then went to AG. It may seem like a big jump but do your homework and read up on it. Once you have the knowledge and write out your gameplan for brew day the only barrier is equipment. Just commit to doing it and you won't regret it!

Has anybody ever had any trouble using flip top bottles for carbonating their beer? I found a good deal on Craigslist but I have only ever used bottle caps.