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The simplest route to go is to add 8 oz. of unsweetened cocoa powder at knockoff so it can be mixed in thoroughly and sanitized (Hershey's is great b/c of its low fat content). It'll look like sludge in the fermenter but that's quite typical. The longer you let it sit on the sludge in the...

If you're looking for a little additional body and a creamy mouthfeel you may want to add 1 lb of flaked oats. I'm a fan of Unibroue's Blanche de Chambly witbier with it's creamy mouthfeel and medium body but I still find it quenching and refreshing

Had a look at Stone's Smoked Porter recipe and they call for 2.5% peat smoked malt (4.9 oz per 5 gallon batch). I have to agree with you, I too find the smoked flavor almost undetectable. That said, you could always bump it up for your own batch

I recently did an RIS w/ Maris Otter as the base malt so I guess you'd say it was more of an English style. I used Magnum for a clean bittering then finished with Kent Goldings at 10 and 0 minutes left in the boil. As it's been said already, just depends on what you're going for in the beer.

I'm going to brew Jamil's Hop Hammer Imperial IPA (his Pliny clone) this weekend and have never added corn sugar to a recipe before to help it attenuate fully. It calls for 1.5 lbs corn sugar but does not state when it should be added. I've read it's to be added at the beginning, middle, or end...

Just brewed Classic Styles' Russian Imperial Stout and intend on bottling it and aging for about 6 months per Jamil's recommendation. Would it be best to age the bottles at room temperature (~70 F) or in the fridge (~38 F)? Do I have to worry about staling or oxidation if left at room temp for 6...

Just brewed Classic Styles' Russian Imperial Stout and intend on bottling it and aging for about 6 months per Jamil's recommendation. Would it be best to age the bottles at room temperature (~70 F) or in the fridge (~38 F)? Do I have to worry about staling or oxidation if left at room temp for 6...

Just read a Q&A article in the May/June 2012 issue of Zymurgy on whether it is possible for homebrewers to achieve 100 IBUs. It said it is highly improbable that you can achieve CALCULATED 100 IBUs; however, with the use of late hop additions, dry hopping, and hop extracts (none of whichs'...

Hi all, I brewed an American Pale Ale 2 weeks ago in a plastic bucket fermenter and just added my dry hops to the primary today. I intend on dry hopping for 5 -7 days then racking to a keg and cold crashing. My question is would it be okay/effective to add gelatin when I rack to my keg and...