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Next time you brew a big beer like that, consider brewing another small beer after, especially with mediocre efficiency. I bet you could have easily pulled a 1.040-1.050 out of your spent grains and got a cda or small stout with a bit of tweaking.

I bet you did. I "parti-gyled" a CDA from a large stout I made. It turned out pretty good. Essentially, I brewed an all grain 6 gallon stout and from the "semi-spent" grain bed, dunked it into 6 gallons of strike for 20 minutes to get 1.025 or so, then I added some LME to hit the gravity I...

Agreed.. the stuff is very aggressive

To be honest, I would go ahead and brew as is. I am getting plenty of roasted "coffee" type flavors with the roasted malt choc nibs and lactose. Also you could always boil off a extra half gallon of wort then top off with a half gallon of cold steeped coffee... either way, you'd have a winner...

I lol'ed. I answer noob questions all day long as well, and expect the same courtesy that I give. Anyways, all I really care about is customer service. I am happy to adjust a recipe within reason if they are out of X yeast or whatever. Fresh, yeah sure. Grain and hops and yeast...

Careful using enzyme in the fermenter. You won't really be able to stop it from chugging down to a really low FG, unless of course that is what you are trying to accomplish. I speak from experience.

Take a gravity reading. What kind of yeast were you using? What temp? At a lower temp with ferm cap and a low floc yeast, you might not see much of anything, or you are too low in temps and it hasn't "started up" yet.

I got into BIAB for time savings. Unless using pilsner malt (Even then, I wonder, as I have never tasted DMS as far as I know), I would try to do 60/60 in most cases, like session strength beers, etc. Using another 1/4 tank of propane doesn't appeal to me in general, nor the extra hour. I...

Not what you are looking for, but, when I was in the bar business, we used to sell "Dr Pepper shots" at the pub using a 1/2 filled small/slender beer glass of BMC and drop a jigger of amaretto into it. Down the hatch! Yum.

I am happy to bore anyone to tears about beer, so long as they initiate interest. Otherwise, I just smile and carry on. Taste is completely subjective. I can't tell you what you should like.

I pretty much do this entire process you are illustrating, but not more than a minute or less for each step. Probably 20 minutes tops per keg. I use iodophore and PBW. Maybe I am harder on my equipment? I have a deep well socket that I use on the posts. Takes 10 seconds to get the post off and...

I have had this at different temperatures now, and though this might be true about all roasted malt, it seems to take a front seat when the brew is served colder. If I drink it at my serving temp of 38, I do get more roastiness, though maybe the other flavors are just muted more at lower...

Carb is perfect. Head is perfect. Taste is perfect. Amazing beer! I was worried about it being "inappropriate for the season", but it is so damn good, I don't give a hoot if it hits 90! I can't tell which flavor stands out the most, so I guess it is pretty well balanced.

I have backsweetened graff using cherry/white grape juice. I just dumped it in the keg. After carbing it up and finding it to be too tart. I doubt if there is much fermentation going on at my serving temp of 38 degrees, everything is crystal clear.

I sure wish I had the opportunity to do this.

Also, the style of beer you look like you are brewing, to me, would nearly seem to be better at a lower gravity. I happen to appreciate wheat beers in general in a more quaffable, light presentation. Especially at this time of year.

Y'all got trolled hard.

You are eatin' a beer s@#t sandwich there bro. Sounds maddening.

After 7 days on serving PSI of 12, the carb is around 50% there. This stuff is great! I took a taste, then just poured off a pint. Wowza, there is a lot going on here, but it is also so very well balanced. Coffee and chocolate playing very nice and classy in this. I can already tell this is the...

make sure you only get the rind, and leave behind all the white pith on the citrus.