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I would think a couple of fellow Yoopers can share recipes.. :)

I will be brewing next week, and leaning towards making it a Crème Brûlée Java Stout. Post Boil Volume: 5.46 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 5.00 gal Estimated OG: 1.080 SG Estimated Color: 32.1 SRM Estimated IBU: 64.7 IBUs Brewhouse Efficiency: 72.00 % Est...

Does anyone have a good recipe they want to share? I've been wanting to brew a Creme Brûlée Java Stout.

Don’t give it a second thought…. Bottle it. I have this recipe in the primary, and will definitely go to the bottle. Easier to share, give away to friends, and ship to fellow brewers and family. Cheers!

I’ve read yeast strains used have been WLP001, and Wyeast1056. Have any of you used US-05 with this beer?

Yes, for my batches the rice (1 lb) and corn (2 lb) are part of my total grain weight, (11 lbs.) I think that is your question. 1.25 quart/pound ratio. Cheers,

I’ve made it twice with Carfa III. It’s a house favorite and hard to keep in stock. Like any IPA the fresher the better.

Since I only have a 5 gallon mash tun a double mash made it a long brew day for me. When bottling I noticed a small leak so I slightly tightened the spigot and all hell broke loose. Afterwards I found that my spigot was cracked. With my wife’s help I managed to bottle 48 bottles. My...

Interesting... Did you add the Cranberry / Blueberry after fermentation, i.e. bottling or keg?

You just about said it all, sanitize is critical, but having control of how hot you want to make your beer is very important. Adding your tincture to the bottling bucket and sampling until you've reached the heat level you want is ideal. If you just throw in a bunch of jalapenos in you don't...

Although the Vodka might have a small effect on ABV, I think it would be minimal. It's early in the AM, but I think it would work something like this: If you used 8 ounces of tincture at bottling that would equate to 1 teaspoon per 12 ounce bottle.

I think the best answer/advice would be to read the BJCP Style Guidelines. Note 6A. Cream Ale. Although it would have to be entered as 21A. Spice, Herb, or Vegetable Beer, the Cream Ale is the base.

My brew day was yesterday and everything went well. Unfortunately my OG came in at 1.070, very poor efficiency. Nice activity in the airlock within 2 hours, and I have a blow off ready if needed. I hope it turns out okay........

I can only tell you that I’ve had success making tinctures, and I think that gives one better control over the quantity and quality of the additions. I’ve make Vanilla Bourbon Porter before, but never Denny’s. I made a Chocolate Hazelnut Porter adding a tincture of Hazelnut at bottling that...

Nope, Malt will arrive this week. Thanks for the prompt response.

I will be brewing this next week. Unfortunately my mash tun is a 5 gallon igloo. I’ve pushed it to 15lbs of grain before, but this beer is too big, so I guess I will have to split it and make two 9lb mashes. Has anyone out there done this? I also made a vanilla tincture that I plan...

Great thread… I love money savings ideas. Suggestions on an inexpensive ph meter?

I just checked it again and still activity in the airlock. It has been 21 days. I'm sure it's due to the table sugar I added to the boil. No hurry on this, always be patient and don’t rush. My first batch is being served tonight at a dinner. The pairing is “Sea Food Cob Salad”, w/shrimp...

For me balance is the key to all good beers. The heat is great, but if you fire it up to much all you get is the heat. I wish there was a silver bullet. The best I can offer is keep good notes and make a tincture so you control the balance.

The first time I brewed it I ended up using 12 ounces of the tincture. (I added 4 ounces at a time and then tasted) The beer was awesome! I decided to kick up my second batch a little, and wasn't as pleased with the results. Heat lovers really enjoy batch #2. For me it lost that...