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Good point On the contact time. Guess I'd be concerned that a high gravity beer may need longer in secondary, but I could always just leave in kegs at cellar temperature. Also I'm hoping to get most of the whiskey flavor out with 1 or 2 clean beers then use it for sours.

Yes I'm going to ferment it out. I was looking at the KBS Clone Zymurgy put out a while back and thinking that would be nice. Recipe looks manageable and I love coffee and chocolate stouts. My system uses one vessel for mash and boil unfortunately (similar to BIAB but uses a metal mash...

I just ordered a whiskey barrel (held sorghum whiskey which reviews put the flavor between whiskey and rum). I'm looking for a recipe to brew up. Leaning towards a Vanilla Porter or Imperial Stout though my system will struggle getting to the 15gal of beer needed if I brew a high gravity beer...

Sorry for the delay, took longer to get into the keggerator. Definitely has the caramel flavor. Vanilla notes are minimal at best. Delicious beer however. Would love to try making the candi syrup, but the ease of D-45 is nice. I added a drop of vanilla extract to a pint it is was excellent...

Still in primary (3 weeks as of today). Will keg later this week and report back a 5-6 days after.

Yeah, my hops were ready to pick and didn't have everything (or the time) to make the candi sugar so grabbed a couple bags of D-45. From the description sounds similar to the 290F. The color seemed pretty close to pictures posted here as well. Hoping the caramel/vanilla flavor comes thru

Looks like a great recipe, I used it for the inspiration for my first brew using my homegrown hops. I pulled back on the 60min hop addition (pellets) and used fresh/wet Chinook and Cascade hops from my garden for the FO addition... can't wait to taste it in a few weeks. I scaled the fresh hops...

Thanks for the advice, I'll just move all the hops to a whirlpool (starting around 190), which should keep me below 10ibus. I'm not a AHA member, but may have to join to see Tonsmeire presentation, love his book, and have been meaning to join anyway

Thanks Martin, makes sense. I've heard the bitter and tart thing doesn't work well, so perhaps at a lower IBU it will be better anyway. I mainly want the hops for aroma/flavor, so perhaps I'll just do a whirlpool only targeting a bit lower IBUs.

I'm doing a quick kettle sour prior to the boil for a tart farmhouse ale I am brewing. Targeting a pre-boil Ph of 3.8, I usually go down to 3.4-3.5 for Berliners/Gose so not super tart. I'm hoping to include some bitterness in this one ~25IBUs, but have concerns that hop utilization will be...

If you like tart beers, use the coriander to make a gose. I use 1/2 oz dried coriander per 5 gal, crushed and added with 10 min left in the boil. Adds a nice lemon flavor and aroma.

So I finally fired up my Medium BIAC and brewed 10 gallons of Berliner Weiss. After mashing I kettle soured the wort by setting my PID to 114F with 3% max power. BIAC held temperatue well and was down to a ph of 3.6-3.7 within 24 hours (I pitched a handfull of grain into the kettle for the...

Going to give the recipe below a try. My first attempt at Sculpin. Based my hop schedule on "Behind the Brew" - Ballast Point Sculpin IPA video, several threads, mad fermentationist site (he has a list of hops bills for many IPAs), etc. Could not get Galena hops in my order so used Columbus...

Looks great, my medium BIAC just arrived yesterday.:rockin: I'm still building my custom controller and debating whether to build a temperature chamber/room similar to yours or going the glyco route. How has fermentation temp stability been in your setup?

I've been looking at well and found this...

Great thread lots of great information here; helped convince me to put in an order for a Medium Conical and Colander (just submitted). Going to do a custom build for the mash temperature/pump controls using a PID. Debating between a small AC/space heater fermentation room vs glycol unit. Will...

Interesting, I'd like to try other strains to potential get a bit lower ph. Do you know how low yours got in the kettle? Would it have kept dropping. Mine staled at 3.8, I've been stepping up a small sample I saved from my gose kettle in a 1gal jug and I've checked the ph after each step...

Good to know nothing went "wrong" with it, will put some away for a couple months and see if the doughyness fades at all. Mine has a sweet doughyness rather than pungent so not bad tasting and does go well with the other flavors as you noted, but was hoping for a clean, crisp tartness that I...

I suggested holding off on all of the acid malt because mash ph would likely end up well below ideal range of low 5s. As far as when to add lacto (assuming you mean lactobacillus not lactic acid) there are different methods, I chose to sour wort to keep my cold side equipment bug free (see...

Think your coriander and salt amounts look reasonable, they are very close to what I used in my gose (0.5oz crushed coriander, 0.6oz himalayan salt) and they were noticeable but not over powering. I would mash with only a portion of the 2lbs of Acid Malt for 60 mins (target a 5.2-5.4ph...