Search results

I am finishing up drinking my first batch of oatmeal stout and despite it being absolutely delicious, i'm kinda bummed that much of my mash ingredients fell out of solution during fermentation and resulted in quite a bit of sediment at the bottom of the carboy. I was only able to bottle 36...

so, the consensus seems to be that powder is what to use, not semi sweet morsels melted down?

I just bought a recipe for a Chocolate Stout. I want to make it a DOUBLE chocolate stout, but don't want to ruin 50 bucks worth of ingredients. My beer store guy recommended using semi sweet morsels, melting them down in a separate pot, and adding them to the wert right after boiling is...

it's going now. it's a honey ale, white labs german ale/kolsh yeast orig grav = 1.053

I'm brewing my 2nd batch of beer (while not having tasted the first one yet) and haven't seen much signs of fermentation. here's the deal Chilled wort in a bucket of cold water to 75* Pitched yeast and swirled the carboy Upon swirling, noted that the temperature dropped rapidly to...