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So long before I joined the forum I made a 1 gallon batch of spiced cyser (my first). I used half a gallon of orchard cider, a pint of raw honey, and used a couple cloves, some raisins, and a bit of tangerine zest in the cider while it was hot, before adding the honey, but never boiled. Topped...

Yea, that's a fair call. Honestly, a big part of the reason I say I couldn't reproduce it is because I wouldn't reproduce a couple parts of it... One, it was a partial mash using mainly dry malt extract. I've moved to all grain, and part of the reason was because of the COST of brewing...

Honestly, I'm leaning towards rolling the dice because I honestly have yet to enter a competition, always for one of two reasons: I either have nothing ready or good enough when submissions are open, or I totally miss open submission dates. And I'd really like to get good notes and just hope...

So a real life hypothetical here... Let's say you have 3 bottles remaining of an imperial stout that everybody pretty much said was your best beer to date (currently nearly at 2 years of age since brew date). Let's also say that there is a reasonably sized and fairly respectable local...

My only concern is that the hop content may be too high for any bugs to survive. I could say "eh, it's experimental, so who cares?" But the concern at this point is wasted money. LHBS is having some trouble getting the Brett c in, so I might just switch the plan to Brett b, since they have it in...

Brett C didn't come in to the LHBS today as promised... So it'll be another week. So, I have some cedar planks meant for grilling that I haven't used... I know that Spanish Cedar is neither, but has anybody tried this? I thought about adding this in now/soon for a while, and hoping that with...

I read somebody talking about doing this elsewhere as well. I don't remember all the details but I do remember discussion of mashing graham crackers along with the grains to pull some of that flavor out. If not going quite so directly as this, perhaps toss in a tiny bit of honey malt to simulate...

I certainly don't think there could be any harm in aging, but if the flavor is that strong it probably won't fade. If you have the patience, the space, and the extra bottles, I'd say go for it. Unless you are inherently opposed to it, you could always try using a blueberry extract rather than...

This is what I was responding to. I had waited about a day and a half for somebody more knowledgeable to answer, but nobody did so I responded. That wasn't a knock at anybody else, more of a "well, here's what I have, whatever it may be worth."

To add to that, my sincere guesses as to the source of the awful taste and smell is due to infection that either took place: 1) before you pitched the yeast into the wort (2 days at room temperature left to its own devices - near certain infection with all that delicious sugar the bugs love so...

So since nobody else actually gave you any advice like you requested... for adding the blueberries, first smash and then freeze the berries (bursts the cell walls, makes it easier to pull the flavor into the beer), then when you're wanting to put them into the fermenter, put them in a bit of...

Do you know of a link to that recipe? I'd actually be very interested to look at it.

Ha! Recipe: 5 gallons of seltzer water, yellow food coloring. Actually, by all accounts, brewing up an American Light Lager and having it turn out well is supposed to be extremely difficult. So I suppose, some might do it for the challenge. But yea... I wouldn't waste my time, money, or...

If you're using a siphon to move from kettle to primary, just make sure the end of the hose that's in the fermenter has about 8 or more inches to the bottom - just the falling of the wort from the hose end to the bottom of the fermenter will aerate the heck out of it. I use a funnel with a mesh...

So I'm putting this up here partly for the purpose of documenting what I know will be a rather long process, and partly to be able to ask questions, for suggestions, etc. while I move this one along. Back story: Having a few BIAB batches under my belt and limited funding, time, etc. but an...

Gotta agree, sounds like there are all sorts of potential oxidation and contamination issues here. Have you tried making the cream ale without the blueberries?

Btw - for what it's worth, 1.026 is still in-style for an imperial stout. Up to 1.030 FG is considered in style.

A high fg isn't really too terrible for a style like imperial stout, as long as you hopped enough, and I think you did. Pretty sure the high FG is due to the high amount of less modified grains you used. Again, for this style, that's not necessarily a problem. For smaller styles I try to keep...

Yea, my thoughts would be to tone way down the black patent malt (I avoid using more than about 4oz in a 5 gallon batch, but that's me), and if you're looking for chocolate flavor, tone down the roasted barley a little, and bring up the up the chocolate malt the same amount. +1 on mashing lower...

I personally don't see any problem with that as long as it's added after the wort has cooled. I'm not sure if there's any interplay with the yeast to define whether adding before or after fermentation has completed is better. Perhaps more experienced brewers would know?