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Yes, exactly. I think it would take some trial and error but I'll bet you could get close to the right profile. Or at least a good base on which to add fruit/spice/hops. I mean even cheesecake takes on a different flavor when you add stuff so it wouldn't necessarily need to be dead on.

I think this thread should be stickied (stickied? stuck? made a sticky post? whatever). Hear me out. I think the support on this forum, and the brewing community, is incredible. There's no lack of resources, assistance, or lessons-learned here. However, sometimes I think there is a real...

Software Dev/Database Dev/DBA/ETL Dev/Business Analyst here.

I'm currently working on the Metric conversion: https://github.com/edrews/BrewShopApp/issues/2 I hope to have this done soon. Once approved by edrews, I imagine an update will be published! Thanks!

Hey, I'd love to help! Forked!

Word, sounds like this is pretty common. I imagine the coffee is just a bit too robust to allow other distinct flavors through.

I actually just had a dark java IPA. They used Simcoe hops and as a consumer, I was extremely disappointed with how much the coffee took over the profile, both aroma and flavor. My two cents would be to carefully and cautiously add the coffee. If you're just looking for a high IBU or ratio...

Another Oregonian here. Hop Valley, Ninkasi, Falling Sky, Steelhead, Oakshire, Agrarian, Viking Braggot, Claim 52. We're pretty beer rich through here. And none of it is the same, which is awesome. Sent from my iPhone using Home Brew

I think this may be difficult without somehow permanently modifying the cooler. My initial thought is that you could slide some plywood in at the point of the cooler where the hatch opening ends, and seal everything from that downward. You could then install your fans into the wood pointed...

This idea could be really delicious, and you could incorporate all the now-existing fruit beers together to make a whole line of cheesecake beers. You'll definitely want to find the right dairy product. Mashing with cheese would create some problems, namely with clumping your mash and...

In my opinion, you may want to consider alternative hops. Especially for your schedule (which I think is good). For example, you may want to use a more "traditional stout" as your bittering hop, something like a Fuggle (U.K., Willamette, U.S.) It tends to lend a balanced bitterness without any...

Thanks for the tip, I tend to get excited and pitch around 70-72. This time I pitched at 68. It took a lot longer than I expected to chill the wort an extra 4 degrees, almost 15 minutes. My copper wort chiller is not exactly a great fit in my brew pot though. My pot is shorter, so the chiller...

I call mine the Hinterland Milk Stout. I got it from Nightmare Before Christmas. Hinterland is the place where all the Holiday Doors are. The reason I call it that is due to the fact that I am going to brew a milk stout after Halloween but with some Pumpkin in it, so its between all the...

Amazing! When he says he wants to push them to the public, is he going to use the beer you currently have, or will he allow you to use his equipment to brew a new batch? Congrats, either way.

This is a bit how I roll now. The propane is very evenly split between the grill and the burner, and I usually only count what I spend at the brew shop. That said, when my brew schedule has gaps in it (kegs are dry and carboys are full), I also spend money on craft beer. So I can definitely...

Thanks for the feedback, getting confirmation that this recipe looks like it'll work is awesome. I love the idea of throwing vanilla and cinnamon into it. I chose pumpkin for kind of a holiday spice type beer, however using a single spice in the same ratio might show through better. I have...

I actually just made it up, based on style and what I've learned. Prior to brewing, I wanted to get some feedback on it. Good to know its at least recognizable! :ban:

Before I launch into my recipe, I just want to say a huge "Thank You" to the Forum overall. I have posted here twice when I first started out last year, and since then I've been lurking and learning all I can. I am actually going to start building a coffin for my kegerator and a brew station for...

Thanks! I appreciate all the feedback! I ran home and grabbed my bottler tubing, sanitized it, forced it into the 3 piece airlock and dropped the other end into a bucket with the last of my starter sanitizer. Any recommendations about changing the water out? I suppose I'll just do it every day.

Awesome, thanks. Now that I think about it, I might be able to just plug my siphoning tube over the air escape in my air lock, into a bucket of water. Do you think that would be sufficient?