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Too bad I'm in PA. Would take you up on that kettle.

This ones for you Pappy!! Been sitting for about 8 months. Dang this is GOOOOOD!! :mug:

Mine was crystal clear by three weeks...and delicious on the rocks! Haha

Paps...this stuff is AMAZING!! Just popped open a bottle from my batch made last July! All I can say is...."I am not worthy! I am not woooorrrthy!!" Haha

Got it earlier!! Can't even describe how excited it makes me!!

This seems pretty similar to my chocolate malt stout. But I subbed Carnation Malted Milk for the lactose. Did you do anything with the nibs before adding? Could you just rack the wort directly onto them instead of adding after ferm? Or would it make sense to rack to a secondary?

I thought the same thing. Fair warning....it looks like alien puke during ferm! (Reference photos 2 and 3)

Thought about NesQuik, but there's a lot of junk in that stuff. Saw a thread somewhere of someone trying to ferment Ovaltine. Didn't come out well! Haha

Weast 1056, ferm at 68 degrees. Secondary at around 70. Standard 80 proof Smirnoff that had been in my pantry for a while. You have a point with the ratio, never even though of it from that point. Any alternative ideas for bringing a little extra cocoa flavor to the game?

An entire week with 0 feedback. I must smell like a noob! *bump for relevance*

So for New Years, I decided to experiment with a chocolate malt stout recipe. Brewed a 2.5ish gallon batch, and transferred to two 1 gallon jugs for primary. After 1 week, fem had finished and I racked to secondary. 1 gallon I left as is, the other I racked onto 1oz of organic coco nibs that...

Looks great! And I think I have that same measuring bowl!

Looks good! Can I ask the recipe for the syrup? How much elderberry, how much peel? Water to make the syrup?

Paps...I must say, this stuff is amazing! Just bottled last night, and already want to start another batch!!

Holy moly!! This stuff is good! Racking to secondary after a month. Bottomed out at 17.1%, but I'll be damned if it isn't delicious! Random question though. There is a bit of a bitter note to the bouquet. Not so much vinegary, but I'd call it Limey. Is this normal? No off flavors, beautiful...

That's exactly what I did. Seems to have slowly picked up again. Also cut my test sample with some ginger ale....it was fricken amazing and totally dangerous!! Haha! Paps, I think you may have created a monster! Lol

Just took a sample for Gravity check at 2 weeks. Current Gravity is 1.030, down from an OG of 1.160. So that's a current ABV of 17%. It tastes really good...though a bit sweet. Do you think it's bottomed out, or is it possible that it'll drop a little more and lose a bit more sweetness?

I know it's been discussed previously in this post, but has anyone had success bottle carving this bad boy? If so, was it difficult? Trying to devise a valid argument to make to SWMBO, to venture into kegs (and a keezer!) :mug: If bottle carbing this proves too difficult...it may be just what...

Thanks a bunch Paps! Had to make a slight tweak to the recipe. 5 gallons of Wegmans brand 100% apple juice, 8lbs of Wegmans brand sugar, 2lbs of diamond light brown sugar. This is what I get for giving the wife my shopping list! Lol Still debating the cinnamon stick addition. Would you say...

I actually stumbled upon this recipe back in March and bought enough materials to make two batches. First batch is down to the last 8 bottles...brewing batch #2 this weekend!!