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Very cool experiments you’ve done! I’m now starting to wonder how the hell I succeeded in lightening my French press of medium roast coffee with gelatin in the past... and how such little volume actually served to provide roast flavor in a 5G batch of beer.

So it turned out to be a (delicious) brown ale with a fair amount of roast. I suppose this answers the question about whether doing a consommé with roast malts lightens the color and is thus suitable for use in a golden stout. I’d say no, and to stick with the tried-and-true coffee method. A...

Alright here’s an update: 1.5# of malts (0.75# dark chocolate, 0.75# roasted barley) were mashed for 60’ at 158F in one gallon of water. The resulting wort (SG = 1.077) was boiled down for 60’, then mixed with about two tbsp of gelatin. This mixture was frozen in a bowl, then placed over a...

I’m now becoming skeptical of my own self! I am positive the coffee consommé became lighter color, but am starting to wonder if the same will hold true for the roast malt concoction. Also, since it’s such a large volume, I wonder if I used enough gelatin...

... your natural tendency when making oatmeal is to stir the boiling liquid and pour the oats in slowly so as to prevent “dough balls” when mashing in.

Started the process tonight. Then mixed with gelatin, put it in a big bowl, and placed it in the freezer. Will set it over a strainer tomorrow night and post a picture of the resulting color of liquid on Saturday morning of brew day!

Nice job with the porter! There’s probably a little notation next to your score that says “2nd rnd” which means your beer got “pushed” to a mini best-of-show and judged amongst a number of other similar-ish beers that also got pushed from their respective categories. Depending on how many were...

Agreed

Perhaps. Maybe the reason this won’t add much color to the 5 gal volume is that I’m taking a small volume of dark liquid, reducing it to an even smaller volume, lightening it slightly with the consommé process (I use gelatin), then mixing back in. I plan to try this next week on Wednesday or...

Tapping the top does nothing. Flicking the sides of the can releases bubbles adhering to the sides and directs them to the top of the can. The reason you get a gusher, much like with homebrew, is that nucleation points are created by bubbles rushing to the top quickly. If you can get them to the...

You’ve got a couple options, in my opinion, and the choice depends on how obvious the Saison characteristics are when tasting the beer. Can you easily detect lemon and pepper type phenolics amongst the pumpkin flavors? If so, I would either enter it in the SHV (spice, herb, or vegetables; 30A)...

Try making a consommé and you will see! IME, color is most often a characteristic of the proteins, which get bound to the gelatin and left out of the final solution. When I make a coffee consommé it goes from brown to medium yellow. I’ll confirm this holds true for roast grains after I do this...

I had planned on doing my typical process for a Golden Stout, which was to skip the roast/dark malts and make a coffee consomme to add at kegging for roasted flavor without the dark color. A fellow homebrewer in my club asked a great question, which I had not thought of: Why not do the...

It’s great because by the time Halloween comes around, I’m tired of my Octoberfest which I’ve been drinking since the end of September. Giving it away to parents trick or treating helps to kill the keg to make room for new beer!

EPIC We had our first family Halloween but did not coordinate like y’all did. I spent the evening hosting the 2nd Annual Pints for Parents Trick or Treat event out front of my house. Handing out pints of HB Octoberfest to interested parents accompanying their kids. Handed out 16 pints total...

Just wanted to chime in that this is a great recipe. I brewed it as close as I could with the most suitable UK equivalent to Thomas Fawcett malts available at my LHBS. The roast comes through quite nice, but it still has enough body since I mashed a little higher than usual (I thought 152...

Is everyone having a malfunction of the period key or did you just decide to respond in the style of the OP; stream of consciousness without punctuation? Anywho, agreed with the wooden keg issue, unless the inside has some sort of hard plastic shell liner. Even then, you likely won’t reach...

Yeah, I’m actually okay with the fact that it finished a little higher in this particular beer, as it helped give it some more body. It just causes me hesitation when considering using it in a higher ABV beer, which at that attenuation I achieved, would leave the beer much too sweet. I used...

This thread got me excited to brew a Dark Mild (Orfy’s recipe) with this yeast. Not sure what went wrong, but can’t say I’m impressed with it. The expiration date on the package wasn’t for 2 more years, and I rehydrated exactly as others say to do. Mashed at my usual 152 and used typical grains...

I’m honestly starting to wonder whether this yeast actually leaves anything to clean up. I’ve pushed the limits in a very light beer (White Ale with ABV of 4.2%) by racking to the keg after only 48 hours, as the Tilt indicated it had reached 1.008 by the 18-hour mark. This was fermented in the...