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I have two versions of this recipe. One is almost a Dry Stout turned toward Sweet Stout, and the other is pure Sweet Stout. This is the recipe for my Hazelmocha Cream Stout (Dry). It’s a dark, sweet, full-bodied, and deceptively dry sweet stout with chocolate, coffee, and hazelnut flavors...

Which is to say, 1 tsp is 6 grams. Great, thank you!

I'm trying to convert grams to teaspoons for use in (a slightly modified) Palmer's RA Calculator because my high-accuracy scale is busted. I have data for all of the common salts except for canning salt. Does anyone know how many teaspoons of Morton's Canning Salt are in one gram (or another...

Going to email them to ask about pricing, but I suspect it's far more expensive than I can handle at the moment. Thanks!

What I'm going to try first is a 7 gallon turkey fryer. I'm going to insulate it to make it easier to reach a boil, and I'll use foam control to prevent boilovers. I expect to have to top the water off a bit or be okay brewing ~4.5 gallon batches, but that's fine.

Then, cool! It's suddenly a fun little experiment that seems to be working out for you. Maybe something to try for those sulfur smells in some beers.

I've never considered trying to ferment odorless (and don't plan to), but if you're making that bag air tight, you could screw something up. What? Dunno. Something as "minor" as stuck fermentation due to the inability of air to escape to as major as an exploding carboy. I doubt the latter...

Try a partial mash first. Grab a large bag from somewhere like MoreBeer and all you really need is a few gallon pot (not a new one--you probably have one in your kitchen, or you can use your brew kettle and transfer from that to a bucket, then back to it after cleaning it out). You can mash some...

Started a new poll on the heels of what I thought was a very eye-opening poll about racking to secondary. This one asks the question: How do you get your wort? The options I included as answers: All-Grain, Extract Only, Partial Mash, Extract with Specialty Grains, All-Grain (with DME...

I'm a video game designer.

The Aussies have recommend to me coffee urns. Unfortunately, I can't find any of similar size to theirs out here (they have 40L/10+ gal, while the largest we have available in the states seem to be 6+ gal). Still looking, but it seems like the jump goes from 100 cups to very large and very...

Heatsticks do seem somewhat attractive, especially if they're well made (i.e. not made by me). At the top of my list are two options: 1) Electrical Fryer: These are pretty inexpensive as something to try out. They have a heating element and usually a 28 quart kettle inside. This seems like...

Are there any good indoor full-volume boil options? Preferably, one that could boil 6 gallons so if it's especially hot or cold outside, I can avoid propane (not just because I'm afraid of heat or the cold, but because it's tougher to predict what's going to happen during a mash in temperature...

Since I have two beers aging right now, I thought I'd take this weekend to do an experiment. The experiment was to determine the viability of using roasted dandelion roots as either a bittering agent (in place of hops) or aromatic in my beer. Using dandelions in beer is rare, but not...

No brewing for me this weekend. I bottled a Hazelmocha Cream Stout last Saturday, and brewed up a Sweet Irish Red last Sunday. That said, I might run a few bittering experiments with some water, hops, and dandelions this weekend.

Thanks much. I do a lot of research and experimentation, so I thought I'd start a place up where I consolidate potentially useful information.

Thought I'd go ahead and introduce myself. I'm Hop. That is not my real name. My real name is of little consequence. I've gotten so into brewing that I finally decided to join the community, so I've been reading forums and listening to podcasts frequently as of late. I also decided to start a...