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It's good advice, Braufessor. Just so discouraged right now at how much the bitter coffee dominates the flavor. It's just awful. I'll bottle it with hope for improvement. Because right now, it's undrinkable.

Have a Java Porter currently sitting in secondary with cacao beans and vanilla beans, both of which were soaked in vodka. Took a taste sample after a week of sitting in secondary, and it just tastes like awful, room-temp bitter coffee. No vanilla or cocoa notes whatsoever. Is there even any...

That may very well be the most thorough and definitive reply I've received on this forum since I joined. Thank you for that, and kudos to you for educating me!

+1 agreed! It's worth it, no question.

If you're unable to make a starter, I'd probably err to the side of caution and pick up a fresh vial/pack of yeast from your local HBS. A week at room temp for a liquid yeast isn't ideal. Making a starter isn't terribly difficult, since you have access to a local HBS. I'd recommend getting in...

Got a quick question to clear up a confusion of mine. I'm fully aware of what an all-grain brew is, but it's unclear to me as to what qualifies as "partial mash" brew and what is qualified as an "extract and steeping grain" brew. Or more specifically, what the difference really is. I did a...

What's frustrating is this was a Brewer's Best box kit. You would think a company like that would have a good idea of how much coffee should be in a 5-gallon recipe. Live and learn.

What amounts have worked well for you in the past?

Bummer! I'll know for next time, I suppose...

Happy Birthday. RDWHAHB!

Have a Porter finishing primary fermentation, ready for racking to secondary, where I'll add vodka-soaked vanilla beans. The issue is, this brew is currently DOMINATED by coffee flavor. It just tastes like room-temp coffee. No Porter/beer flavor at all. What can I do (if anything) to tone down...

Have a Porter finishing primary fermentation, ready for racking to secondary, where I'll add vodka-soaked vanilla beans. The issue is, this brew is currently DOMINATED by coffee flavor. It just tastes like room-temp coffee. No Porter/beer flavor at all. What can I do (if anything) to tone down...

I will definitely look into this. Thanks!

I just keep reading that the best way to produce the strongest banana and clove notes are to keep the fermentation above 70°. My last hefe was fermented around 64-66°, and didn't have much banana or clove at all. (WL 300 liquid).

I would pull the airlock, clean and sanitize it, and fill it with vodka. Or better yet, use a blow-off tube instead for a few days.

Have any of you devised an easy way of keeping fermenters warm during the winter months? I know there's bucket/carboy heating pads and the like, but I was wondering what other methods have been successful for you all. I'm wanting to brew a Hefeweizen next month and keep it above 70° to...

Just bottled my first batch of brew ever. In my overly-anxious state, I forgot to stir the beer/priming sugar mixture once it was in the bucket. I simply poured the hydrated and boiled priming sugar solution in the bucket at room temp, and siphoned the beer on top of it. Will this result in...

I'm guessing Wyeast 3068? The Weiheinstephan strain?

My first hefeweizen batch has just completed fermentation, and is ready to bottle (SG readings 3 days apart confirm it's ready. Since I had beer left over in my test tube, I decided to give it a taste - boy, am I really bummed out. Almost no banana flavors, and very little clove notes. It tastes...

Quick question: My Hefe has completed primary fermentation, and is ready to rack into the bottling bucket. Do any of you have an opinion on whether or not it's advisable to scrape the yeast off the inside of the bucket (where the krausen once sat) back into the beer before priming? Is this a bad...