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how much for everything and would you drive half way to LI?

a tip for an IPA -grain bill dose not matter use either 100% 2 row or maris otter its all about the dry hop.

coffee is cheap is far as adjuncts go add it when ever you want.Mash work fine, I would personally avoid boiling it for any amount if time.But its not the wrong thing to do either. cafe patron is amazing in porters too

Add it all to a little bourbon and dump it in. The coconut would benefit from a toast on top of paper towels to soak up some oil.

have you tried beer with this mixed culture yet?

cocoa nibs tend to lend more of a nutty flavor with only some small hints of chocolate. its enjoyable but just a heads up. i don't remember where i copied this from so take it with a grain of salt "chocolate Guidelines on Quantity by Form Based on a 5-Gallon Batch: Use one of these as a...

I would add rum at any point after the boil. directly into primary would work just great.

i guess i dunno , long run i would like to do a sake inspired sour ale.Just thinking of ways to get the flavors i want across.

just throwing it out there i have made some pretty good brown saisons using cara wheat lovibond is around 55 i think

awesome man. can you please explain your yeast catching process

is this a partial mash? or is it extract with steeped specialty grains?If partial mash i would just use 2 row or maris otter instead of the pilsen dme and keep the light dme. hop suggestion, Glacier.

Thanks for the input man if i were to use only two it would be the almond and chocolate but a rainbow cookie stout was requested so i will have to add some raspberry. cholaca is a proven chocolate product that is the best out there. It has been proven to work great for commercial breweries...

no, fruit doesn't NEED to be soured. but what if it was? it dont think your missing anything.I guess im just trying to think outside the box.I have access to 15 bbls of properly aged brett beer and i would like to make interesting variants. Without introducing live "bugs" to the beer.

hey man thanks so much for the link. wild "bugs" would sure be a problem if the fruit was not pasteurized.Maybe in some cases they could be beneficial.Honestly i was thinking more in the lines of any delicious looking drink at the super market. My intentions for this idea would be for blending...

Aspergillus oryzae, -- koji, lone or in conjunction with sacc

this

bump, any thought?

bump

I would love to hear from anyone who has any opinions about the idea. batch 12 gallons (fermentor volume) Original Gravity: 1.089 Final Gravity: 1.022 ABV (standard): 8.78% IBU (tinseth): 40 SRM (morey): 36.84 FERMENTABLES: 30 lb - United Kingdom - Maris Otter Pale (73.4%) 2 lb -...

Thats pretty nuts i'm a 90's kid.The same place i would get slices for 75 cents now sells them for 2.50.