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Hmm, well cocoa powder doesn't have any fermentables in it, so while it will raise the OG simply by being dissolved in the wort, it won't contribute to any sugars being consumed by the yeast. Be prepared that your FG will be quite a bit higher than the recipe target. The sugar in the PB powder...

Allow me to add one more thing to this thread - I completely agree with the longer lines are better statement, but until such time that someone is able to procure those lines, here is how you should approach the 'turn down to serve' method: Carb at whatever PSI you want - i.e. 12 PSI When you...

Yes you do. Well, if you want. The pods have an incredible amount of vanilla in them as do the seeds. You can just split them and not scrape. Depends on the flavor level you're going for. Welcome, PS.

That's a winner. I like it. :mug:

I'd say you did the right thing since you said it was concentrate. 1/4 of an ounce of starsan concentrate makes over a gallon of sanitizer and it is a fairly strong acid. I don't know what your batch size is, but I'd rather not have 1/5 of my wort be acidic sanitizer. Live and learn not to...

agreed. I don't know where that calculation gets that four feet is enough. I'm barely balanced at 8 psi with five foot lines. I'm replacing with ten when these kegs kick. And that is at 36 degrees.

Anyone in the north Jersey area? I live in Clifton and wouldn't mind car pooling or picking up others. Small car though!

How long are your beer lines?

Thanks Daskin- I have the recipe in the original post now.

Whoops - meant to, neglected to go back and fill it in.

I'm just having an attenuation issue. The specifics 5 gallon batch Robust Porter - 9lbs 8oz pale malt 2lbs munich 1lb brown 1lb crystal 120 9.5oz chocolate 8oz crystal light 45 4oz molasses .75 oz magnum@60 .5 oz EKG@15 California Ale Yeast OG- 1.080 estimated FG of 1.018 Mash was 60...

I think it's a fairly recent discovery really. If you'd ask 100 brewers what adding hops to the first runnings would do, I think they would ALL tell you the final beer would just be more bitter. I can't wrap my head around why it behaves the way it does. Sure, if you extract the isomers at...

Hmm. I've personally never made an extract brew. I started making 1 gallon AG batches from a kit from Brooklyn Brewshop. Things quickly escalated. The mashing process wasn't all that difficult and was easy enough to understand. I don't think I've yet to make a bad beer. At least to my taste...

I'm sorry for your loss OP, but this entire thread made me giggle like a schoolgirl. I'd just label the stuff Bootsy's Braisin' Brew and use it in all my long cooks. :) When life gives you lemons, eff the lemons and make delicious pork butt.

I can't agree with you more. I'm currently drinking a 9% triple IPA of my own creation and I FWH this beer for the first time. It's 100 IBUs and you wouldn't know it. There is no big bite when it hits your palette. I get all the big fruit and citrus (4 oz of dry hops) and then the hop...

This thread makes me incredibly jealous. :)

Imagine a drinking straw suspended halfway above the bottom of a glass. Try as you might, you ain't getting the bottom half of that liquid sucked through that straw.

It's not a cheap hobby but then again neither is drinking beer. Around here anyway. I actually keep a spreadsheet with all of my equipment, ingredient and ancillary costs that breaks down what each 12oz glass of awesome costs me. Many of those costs are one time, so each batch I make, that...

That sounds incredibly long.

What ID are they? 3/16 or 1/4? Are you gravity feeding from your basement or something? Longer lines require higher serving pressure simply because it has to push a heavier amount of beer.