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Like Vale71 said if the yeast are your trigger they may trigger you alive or dead, I'd recommend discussing this the the doctors

Follow up- As mentioned above the goal is to split this into three batches, one dry, one sweet and spiced, one cherry sweet spiced. I used 7 gallons of store bought cider, og 1056. I treated it with 3.5 tsp of pectic enzyme and heated one gal with 1 tsp cinnamon, 1 tsp Chinese 5 spice, and 11...

Just a follow up- I used the food processor and it worked well enough. It was kind of inconsistent with some of the grain being basically dust while a fair bit was virtually untouched. As I said it worked well enough because I hit my target gravity exactly. I did kind of layer my grain in way I...

I wouldn't use the amount of bubbles as an indication of fermentation being done, additionally I wouldn't transfer it if you haven't hit your final gravity, taking a gravity reading will really help with all that. That said it sounds like you've done this before so if you've had good luck with...

Thanks for all your thoughts so far. I never thought of the food processor and I'm leaning that way since I have one and it sounds much easier than smacking away with the meat tenderizer. No, I live in northwest MO. I have a feeling that the basement setup just works in places without a large...

Long story short- I need to crush 3 lbs. of grain but I don't have a mill. I was thinking of smacking it around with my meat tenderizer until it looks good, or using the small coffee grinder I have if the tenderizer doesn't work, but I'd like your suggestions. This is only about 1/3 of the...

I'd add DME, even if you started fermentation etc you can still add the DME. It would probably be fine of you didn't but if you were planning this with the higher OG I would just add the extra DME and get close to the abv you were looking for

I second pretty much everything specialkayme said. In my experience you can find nibs at the Natural Foods market if your regular grocery store doesn't have them. While I've only used nibs I've heard of people using cocoa powder and ever chocolate chips so you have options.

Like everyone else is saying cold crashing really only makes an aesthetic difference. If you really like clear beer go for it, and you may want to consider gelatin or some other fining, but it's mostly about making it pretty. Our perception of how things look will effect our perception of how...

At this point I think I have what I need to get started. Thanks for all the advice. At some point I will comment with my procedure and how it all turned out. It's kind of crazy to have my first batch be something complicated, with a timeline, and to give to others, but SWMBO says that's how it...

I've been telling my wife I'd try to make her some cider for some time now. We were going to our local orchard and I suggested I get some cider to use for hard cider. Long story short now we (and when I say we I mean me) are making cider for our family for Christmas. I've made a fair bit of beer...

I was thinking of a porter! I was actualy thinking of adding a touch of cacao nibs and doing a chocolate porter. I wasn't sure of there were other ideas. Will they last if they have already been crushed?

I am cleaning out some old grains by making them in to a beer that I'm calling Musgo, because everything mus'go, it's what my dad called leftover soup. I'm just curious what others out there would suggest adding to turn this into something good. I do 5 gallon batches and have: two row pale-7#...

I haven't tried your particular set up but I think it should work and ApolloSimicoe's link suggests it should as well. I made a Russian Imperial Stout with an ABV of 14% in a 10 gal cooler and based on my experience with that you should be able to get yours to work but keep in mind it may be a...

I've done an Old Ale with Spruce and Juniper (berries and needles), that I call Old Christmas Tree

Follow up: As previously stated I got a pint of water and boiled 0.3846 oz hops, AA 4.1%. for 30 minutes, straining the hop gunk, and then adding the beer back to my keg. This made a massive difference and by beer went from quite cloying to a little bit under hopped. Since it worked once I...

OK so I've decided what I'm going to do. I'm going to use water and boil for 30 min with the amount I calculated for using beer and add that to my keg, let it sit a bit and see if I want to add more. I'm kind of doing this but in a stepwise fashion adding a bit at a time. I could not find a...

Any chance you know the utilization rate so I know how much to add to hit my target?

I'm concerned that won't add actual bitterness

I will have to try that some time! The reason for using beer is, as I recall, you need sugar inorder to get isomerization and thus IBU's. If I just wanted more hop flavor water would be just fine, and I'm definitely going to try the tea thing some time, but my beer is cloying and I need more...