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so how many beans (per say one bean is like 3 1/2 inches long, right?) should i do this with?

thanks to both of you!

I just made a really super thick chunky breakfast stout and decided my oatmeal doesnt have enough sweet in it, so i was thinking of dropping a vanilla bean in the secondary but i was looking for tips to make it go better. is extract or pure bean better? do i chop that trash up? do i leave it...

wow im going to do this!

anybody have a good RIS extract recipe? i want to make something like old rasputin but with my own variations like bourbon oak chip aging, and dry hopping. any help is much appreciated

i might start brewing larger batches (10-15 gal) and want to know if these styles have been touched on/are possible; champagne bourbon oatmeal stout Imperial wheat champagne triple bock syrah ive always been interested in blending styles, and seeing as though Deus is such a bomb ass...

the makers mark sterilizes the chips, from what i've heard. thanks for all the replies. sounds like ill be doing 2-2.75oz of oak chips that will have been soaked in MM give or take 2 weeks, and i can put them in a mesh bag or a muslin bag so they airnt too hard to remove from the batch.

ok, so im going to do a 4oz cascade dry hop, when i put the double bastard into the secondary, should i hold out on the oak chips, or maybe even put those in before i do the dry hop? thanks for the replies

double bastard, that is. i ordered a double bastard clone off of austin home brew, and have a question about how to oak it. i have a mixture of maker's mark, and french house roast oak chips sitting next to me, and undoubtedly that will go into the mix during the secondary, but how MUCH...

thanks, thats helped a lot. anybody else have experience with this? -manbearpig

OHHHHH ive wanted to do this for a while and have been saving up some money for it. would the best way to go about bourbon oaking a 5 gallon batch be about 3oz of chips that are soaked in bourbon for a week or two? how does this go, and how long should i let it age in the chips? thanks

DDDDDDDDDDAAAAAAAAAAAAAYUM! ok dudes. i just got a big ass monitor so maybe thats it. oh and i fond out that photobucket has a 1mb opiton for uploading. SORRY hahaahah

warming a 2006 double bastard aged in oak, with a turban end of tour pale ale samplers

heh heh it was awesome they had Sawyer's Triple in bottles for 6 bucks a piece and 100% of proceeds went to support ALD research. out freakin standing. here are some pics. see, i wasnt lying hefe...eh.... wall to wall fermenters

is Madhava Amber Organic Agave Nectar 1gal (176oz net wt.) that what you got? it equils out to 11 pounds of agave (i want to make 5 gallons, not one so id have to get that and another 4 pounds to make what you made) just making sure that its the same product

my bad forgot to mention water is an ingredient. 15 pounds, water enough to make 5 gallons.

ok, so i want to make a mead using trappist ale yeast (WL 500) and i have not heard much about doing such things to mead! i heard one person say that by blending buckwheat honey and trappist yeast, an awesome beverage was spawned forth. has anyone done this? i plan on 15 pounds of...

DeuS (Brut Des Flandres) - Brouwerij Bosteels - BeerAdvocate just started carying this beer at work and its magnificent! I NEED TO KNOW HOW TO MAKE THIS! can anyone help?

awesome thread thanks for that. how did you calculate how much grain to use and how much dme to use?

i dont have enough equiptment for partial mash, just a stove and a kettle haha. it'll have to be extract haha. so just make up a chimay blue, and dry hop the bejesus out of it with some low AA hops near bottling time!?