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How about oak chips?

Shakespeare stout is the way for PAC man

Oak did wonders for this, I've also decided to leave it still for some reason I think it tastes a little better that way.

I was wondering about this also, maybe using it in a hefe?

Checked the gravity today and nothing has changed, tasted it and it has seemed to mellow out quite a bit.made a test bottle to see if it will carb up but am thinking of making this still. I'm putting it on oak tomorrow.

I re pitched with 1118 nutrient and energizer, and nothing had happened. Guess I'll let it sit for awhile and throw some carb at it in a few Weeks, and not add so much honeynext time.

I'm gonna pull the trigger on it I think, I'll let you guys know what happens. I'm guessing that my og should have been around 1.090 - 1.100

So I attempted a braggot on 9/10, here's the specs: 5 gal 7.5# pale malt 2# Vienna 2 Oz Carafa iii special 4 Oz Carapils Mash at 151° for 60 mins 90 min 1 Oz horizon @ 11.2% 20 min 1 Oz fuggle @ 4.8% (I've had these aging at room temp for over a year though) 15 min whirly tab 0 min .5#...

I recently did a cyser too, the cider I used was not pasteurized and I did a no boil on it. The cider in the jug (like all cider in the n/a sense) was cloudy like all I've seen. It has dropped clear.I would suspect that extra sediment might be all of the pulp and what not that was in the cider.

Yeah, I usually leave a lot of the hot break/hop matter down in the bottom where my pump will stop sucking after chilling. I'm also thinking that my PID controller might be getting tuned up a bit better because my boil off doesn't seem to be as high as it used to. I might reduce my recipes down...

yeah, this was my lowest efficiency yet. I've ranged anywhere from this one 55% all the way up too 76% usually averaging around 65. I used 4.5 gallons for my mash, then sparged to volume to get 8 gallons for my boil. I'm pretty sure that I'm losing efficiency in my sparging process somewhere.

here's the recipe: 14.00 lb Pale Ale Malt (3.5 SRM) Grain 88.9 % 0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.2 % 0.50 lb Munich Malt - 20L (20.0 SRM) Grain 3.2 % 0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.6 % 1.00 oz Nugget [12.00%] (60 min) Hops 37.0 IBU 0.50 oz Nugget...

bahhahhhahahaha... j/k... I'm assuming that you are saving the hops for your next boil? I definitely would not put them back for dry hopping

you can't wait for the hot break when you're making spaghetti...

I bottled them on Feb 26th, they are only 4%.

if you went right from the tap to mix your star san up i'm guessing that is the problem (I don't really have much as a say because I've only been brewing since august) but if your water has chlorine in it that will ruin a beer quick. Even just using the water straight out of the tap for your...

So my first batch was an AG and I did do one extract. Yeah I guess I'm doing things a little backwards but I had the luxury of falling into my uncle's setup (he drives hard to the paint) which at the time included a full bottle of CO2 and four ball lock cornies. We recently got a great deal at...

Clutch!!!!!!! Their self titled is always great, but the Live in Flint double cd always gets me feeling good... If I were theoretically distilling I would theoretically be listening to the song "Moonshiner" by Uncle Tupelo and fill the rest out with some James McMurty and various alt country...

I'd look maybe under the medicinal tab that says bandaid flavor? http://www.howtobrew.com/section4/chapter21-2.html

I was thinking about entering a dry stout, but I'm not sure if I'll make the deadline. I brewed it last Tuesday, fermentation is slowing way down, and I'm pretty sure I could get it in the bottle by the deadline. The main problem is that I would be hoping that the bottles would be stored where...