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Is this recipe all grain? If so, how do I convert it? It mentions how to convert to extract below, but in the same sentence mentions how to make it all grain. So I got confused. Any tips would be much appreciated, I have an extract setup, not all grain and I wanted to try this recipe...

Good find. Thank you!

Ok great. Should I bring coffee to 160F for a few minutes before putting into my beer? I’m worried about contamination. I sanitized the toddy and covered with plastic wrap overnight. The. Sanitized the mason jar it’s been in the fridge now for 3 days. Thanks, Lorne

Hello there, I had 3-4oz of fresh coffee beans from sprouts that I put through a toddy with ~/cups of water. But only got about 8-9pz of cold brewed coffee. Can you confirm of you think this will work in my hazelnut coffee? Or if you fee I shod go get more and try again with more water...

Regulator is set to 10 PSI and fridge is 37F. Bottles are room temp.

Should I not put my cold brew coffee in and get whole beans then? I don’t want to risk contaminating this batch of beer!

Good thinking. What if it’s already concentrated cold brew now?

Thanks for the reply. Well I already cold brewed it in a toddy. I used 2 cup tap water in a sanitized toddy. Then let it sit with sanitized plastic wrap overnight the dripped it into a sanitized mason jar. Another caveat is the grounds were freshly ground in sprouts grinder. Not sure how clean...

Hello all, I have 5 gallons of a Brown that is in the primary and ready to switch to secondary. However, I plan to add some hazelnut coffee to it. The catch is, it is already ground and it is only 4oz of ground coffee. How do you recommend I add this to secondary without risking...

Thanks for the response. I will need to measure my lines on my counter pressure bottle filler. I essentially have a few feet from keg to tap, then connection a bev quick connect to an intertap faucet with I think 4-5 more feet of line to the bottle filler. I purge with CO2 first about 3 times...

Anyone have any ideas. I’m really trying to get to the bottom of this!

Hello there, I'm writing to try and figure out how to get to the bottom of this. I usually have Ginger Beer on tap in my kegerator. I like to bottle some for family members birthdays that don't drink alcohol. I bottle with a Counter Pressure Bottle filler from the keg tap. The issue I've...

I’m not sure. It’s still fermenting in primary. I’ll add it to the beans or extract and cocao in secondary. Maybe 1-2 weeks. Then push to serving keg.

Yea I added it to boil last 30 mins. I roasted the pumpkin first and added spices. Good to know about the haze. No big deal. As long as it’s tasty! I’ve cold crashed it the last few days. I’ll start to carb it this week! What PSI do you recommend?

Thanks for the reply. I use a spunding valve and ferment under pressure. Then push to another keg for secondary. The beer actually never touches oxygen until it hits my pint glass! So I’d get the vanilla beans in the secondary keg and push into that one. Then likely serve from that too. You...

Any suggestions?

I am kegging today. I fermented in closed system with Spunding valve. Let’s hope all goes well. It’s very cloudy. I hope I can cold crash it in the keg before I add gas to carbonate.

Hello there, I am brewing the Chocolate Milk stout from Northern Brewer today: https://www.northernbrewer.com/products/chocolate-milk-stout-extract-kit?variant=7673926778924 I’m wanting to put vanilla in secondary and I’m not sure if buying $20 vanilla beans on amazon is worth the cost? Or...

I got my kit today. Honesty I’m tempted to just steep the extra 2 lbs of 6-Row when I step my grains since I’ve never partial mashed anything. Then adding pumpkin the last 30 mins of boil. Any issues you foresee with this?

Am I screwing anything up by just putting pumpkin in the boil? I’m not sure I want to try my first mash on this recipe! Haha. I have no idea what I’m doing on that front. I’ve always just stuck with extract recipes.