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Earth Eagle Brewing in Portsmouth, NH has been brewing Gruits consistently for a while now. When I saw this article, I immediately thought of them. They make really good gruits, in general. They have made some pretty crazy ones. I haven't liked every one, but most of them. At any given time...

I've decided to wait 2 more months since the last sample. I turned the bottles upside down and round and round. I did this between month 1 and 2 and there was an increase in carbonation. I'm going to do this a few times and see if it helps rouse the yeast. If after a total of 5 months bottled...

I used 3.2 oz for a finished batch size of 5 gallons.

I believe dextrose. I can't believe I don't have this written down.

It's possible I did not calculate the amount of sugar properly, but I triple checked just about every calculation of this batch of beer. My concern is adding more sugar will eventually make exploders. My final gravity was 1.038. I let the yeast sit for about 5-6 weeks. I'm guessing there...

Any thoughts on this? I don't want to do anything drastic if the consensus is that I should keep waiting. I should note that between month 1 and 2 I took the bottles and stirred up the yeast sitting at the bottom. Maybe I should try this again? Maybe do it every couple of weeks?

Update on beer: It has been three months since we bottled. We tried a bottle at 4,8, and weeks. 4 weeks: no carbonation 8: tiny bit of carbonation, nowhere near where it needs to be 12: same as at 8 weeks used aimed for a level of 2.2, since it is an imperial stout What do we do at this...

Have you tried the beer? It sounds like you did =)

I'll take your word for it, since I'm in Massachusetts as well ;-)

Hey everyone. We bottled an imperial stout 6 weeks ago. We made 2 variants. For the regular one, we used vanilla bean and bourbon soaked French oak. For one variant we used scotch bonnet peppers, cacao nibs, bourbon soaked French oak cubes. The other variant we used cranberry, raisin, cacao...

I have had some VERY potent bourbon that I couldn't drink after oak cubes soaked in it for two weeks. I didn't like the flavor. It was way too harsh. So, I dumped the bourbon and soaked the cubes again. Some people do this to get rid of the harsh flavors that are present first. I think that...

Is the temp outside of the range of the sticker?

Thank you!

:) Sometimes I am worried that there is a forum rule that I am not following.

I'm not sure if this is simply an observation, or if you are trying to imply something.

What type of oak did you use? I am trying to narrow down why I have this thin film. I split my imperial stout into three batches. For two of them I used French Oak...no white film. For the third I used American Oak...very thin film in all bottles. BUT another difference is that I had the...

Will do!

I used the racking cane and tubing to transport the beer into the bucket containing the priming sugar. From there I used tubing, connected to the spigot, and cheap plastic bottle filler.

I opted to try bottling without adding yeast. I plan on letting the beer sit for 3 months. Of course, I might sneak a bottle sometime before then!

Hi everyone. It's been an exciting adventure brewing the latest batch. Sooo glad it is finally bottled. Had to work out lots of kinks along the way, but learned a lot. I am only left with one fear…oxidation. I bottled on Saturday. The beer was fermenting on cacao nibs. I had an issue with a...