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I think that I will try making the coffee before hand next time.

Sorry if this wasn't clear, I mean to say Hersheys coco powder in the secondary. I said clearing tank to be a little more accurate. :mug:

:cross: J/K here is the recipe to ****** coffee chocolate stout 11 lbs A. two row 1 lbs 120L crystal malt .5 lbs chocolate malt .5 lbs rolled oats .25 black patent .19 roasted barley Mash on tthe high end around 158F for 90 min. collect 7.5 gallons boil down to 5 gallons. 13.1% AA galena...

Mine are as follows bush=HLT, Shiner=MLT, Guiness= Kettle

HAHAHA. I've read on here that if it smells and taste like rubber the yeast are busted and it's prolly not going to age out. hope thats not the case.

While I agree, this is beer for the wife so it needs to look as good as it taste.

I think you have to do that in the mash.

Sniff sniff * wipes tear from eye*

Good luck boss. Bad joke in 3 2 1 Q. You know what okiees and dogs have in common? A. They lick their paws. *badoom ching*

Some one did recently. He's a braver man than me.

Man ****s and prostate cancer or testicular cancer. I know that comment will be fairly controversial around here but I don't care to take chances with my boys. Like I said call me paranoid.

color me jealous.

Call me paranoid but my Dr. says that plastics leave behind philoesters, oestrigens and other estrogen compounds that get stored as estrogen in fat and they are water soluable. I have also heard this from a friend who works in water systems. I'll stick with glass. I think your beer will be fine...

If you can get the first batch bottled and left alone to age properly you'll never go back to BMC. Congrats on the first one.

Did you whirlpool before the wort went to primary? Did you stain the wort as it went to primary? It prally is trub and even a carboy full of budlight would be kinda dark relativily speaking.

Thanx for the advise on the 2 row vs 6 row. When I did the 2nd gravity reading the beer smellled like cinamon and tasted a little to much like cinamon but I imagine it will mellow with age.

I have seen that in most of my brews and I think what is happening is that some of the yeast are working in the bottom and as they give off Co2 it gets trapped under some of the fallen krausen and floats it up to the top.

Yer gonna have some fat A$$ deer around yer house.

8 weeks it is (rounding up). ANy ideas about grain or hop bill? how would you change it?

Thats what I was hoping to do.