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Thanks for the style reference and suggestion to email. I'll shoot DFH an email but that gives me a good start.

Kegging rookie here and want to make sure I get this right. I've never had Dogfish Head 120 minute IPA and attempted a clone at the suggestion of a friend who is not a home brewer. It has been in secondary at 66 deg for the last 6 weeks and I'm halfway through my dry hop schedule. Planning...

I'm actually pretty surprised with the results of this little experiment. I left the nibs on the beer for two weeks in secondary and bottled. Just now am trying the different beers. I get no chocolate aroma on any of the different amounts that I used. The 20 grams per gallon seems no...

Just thought I'd post an update. I found a thread suggesting 1.3 oz of nibs per gallon in a Boulevard Chocolate Ale clone. I racked some of the beer onto 3 64 oz growlers and a added 20 grams, 30 grams, and 40 grams per gallon of nibs. I'll probably let it sit on those for two weeks and...

Thanks, it is a good session ale without the chocolate and one of my regular brews. I've just been in an experimental mood lately. Paps, isn't unsweetened cocoa powder just ground raw cacao nibs? How is it that the nibs do not have the oils but the powder does? I would think it would either...

Today I'm brewing a pale mild based on Northern Brewer's AK47 Pale Mild kit. When I rack to secondary I'd like to split a gallon off and add some unsweetened cocoa powder to see what happens. What would be a good amount to add? I'm sort of envisioning a level of chocolate flavor & aroma...

Thanks for the link to homebrew academy. I hadn't found that website yet. The videos reminded me about the starter calculator on Mrmalty.com. I decided to only do a 2.5 gallon batch based on a number of reasons...mostly cost. Looks my starters only need to be 1.3-1.5 L so that should...

Thanks. I actually had the bertus brewery post pulled up in a browser tab but hadn't had time to read it yet. Last night I listened to part of a podcast from The Jamil Show where Paxton was a guest and they critiqued his attempt, concluding it wasn't quite a clone. I had to quit just when...

Thanks. That's very helpful. What volume would you use for each starter as you progress?

I'm planning to brew the Dogfish Head 120 min IPA clone from the Homebrew Chef website on April 18th. 3 gallon batch http://www.homebrewchef.com/120minuteIPArecipe.html I have been brewing all grain for the last 4 yrs and have about 50 batches under my belt but this is my first big beer...

Sorry I missed this post. Just randomly looked at the thread while prepping to do my next gose. I followed the recipe exactly as posted on the website. I haven't done anything else to be able to add any thoughts. I only get tartness in flavor. Hope yours turned out well.

Finally found time to post an update. I have just finish moving half way across the counrty. The plain gose cleared up nicely. I added 1/2 tsp of gelatin to the blackberry gose without cold crashing because I was in the middle of moving and didn't have the time or ability. It did clear a...

The beer today was just barely perceptible tartness. I did split the batch and put 2.5 gallons on 2.5 lbs of wild blackberries. I intended to heat the fruit to 170 and hold for 10 min but got distracted and heated to 193, so there will probably be extra haze in that half but it is already quite...

Thanks for the input. I brewed it last week and will rack to secondary tomorrow. I've gone back and forth about putting half of it on 2-3 lbs of blackberries. I think I am going to do it to see if the wild blackberries add any tartness. They are definitely more tart to eat than store bought...

I'm going to attempt my first gose this weekend by brewing the "There She Gose Again" all grain recipe with acidulated malt from the BYO website. One modification is I plan to substitute the Santiam hops with US Tettananger because the homebrew shop didn't have Santiam...

I don't currently buy my malt in bulk, so I might try to come up with an easy dispensing grain bin design as an excuse to make the jump into bulk. My mill had a converted carboy for a bin attached to it when I bought it.

I have three well used Better Bottle carboys(one 6 gal and two 5 gal) , one of which is visibly scratched near the neck probably from using a carboy brush before I knew better. I haven't noticed any infection problems, but am looking to replace them to be safe. I would hate to just toss...

Does anyone have any thoughts on this? I have kept the beers in my crawl space and they seem to stay steady at about 44 degrees. Mostlly I am just curious in case I get this situation again. Thanks

Which is worse? I have a vienna lager fermented at 54F. Moved it to my outdoor insulated storage. Beer temp was 34-40 for 1 week, then we hit a warm spell. Beer temp was 44-50 for 4-7 days(I am unsure bc I was gone during most of that time.) Upon return I moved it to my crawl space which will be...

Archer, I have pasterurized my ginger beer fermented with champagne yeast using this method. I very carefully watch carb levels by opening bottles every 12-24 hrs post bottling and then pasteurize using the method described in the first post. I have done this with both 12 oz and 22 oz glass...