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Wow, 10 degrees! That is amazing. I never appreciated how much heat a high gravity beer could generate. I'm quite happy with the beers I made in the past, including big stouts, but looking back on it they were fermented in a cold basement, so likely reached upper 70s at peak fermentation. Crazy.

How much difference do you see between chamber temperature and wort temperature?

Warning: this post is very long, for anyone interested. I’ve recently started brewing again after a 6-year break (living abroad). This time around, I’m trying to learn more and improve my techniques. In the past I never adjusted water chemistry or actively controlled fermentation temperatures...

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Thanks for this! I hadn't seen this one. Mr Malty told me 2 sachets whereas Brewer's Friend told me 5. I think I'll pitch 3 sachets of Nottingham. I was planning to use the WLP001 but I've heard good things about Nottingham and rehydrating 3 packets sounds like way less of a pain in the ass than...

I'm brewing an imperial stout this weekend with expected OG 1.113. I was planning to pitch 2 re-hydrated packets of Nottingham Ale Yeast. I can't get a clear answer on whether this will be enough - all the different yeast pitch calculators provide different answers. A buddy of mine just brewed...

I recently moved and my LHBS only sells grains by the kilogram, so I'm forced to store lots of leftovers. I'm in an apartment and have two options for storage: my bedroom closet is 75-80 degrees with ~50% relative humidity; my garage storage closet is 64 degrees with ~80% relative humidity. So I...

Hi all, I've never done a partial mash before, but have done many all grain batches and a few extract. I don't currently have the capacity for all grain, but I'd like to make this recipe: https://homebrewsupply.com/goose-island-bourbon-county-stout-clone-all-grain-recipe-kit/...

Hi, Although I'm normally an all-grain brewer, I'm currently living abroad in an apartment and putting together an extract/partial-mash set up, but still want to do full wort boils. I'm currently shopping for a brew kettle. I am not planning to get a wort chiller and will use immersion...

Update on the beer: came out excellent. Have been drinking it for a few months and it aged very well. Real close to the real thing, don't think i would change anything. Maybe add a vanilla bean if you want or a bit of carapils, but the beer is superb. all who have tasted have loved it.

Alas! I had a 3rd one of these and it was fully carbed! I conclude that I did not give the priming sugar enough time to fully diffuse...hopefully more are carbed than not carbed...but I am going to have to have 2 more to get a better idea ;) I will give another update when I compare it directly...

Well, Reporting some bad news...after 4.5 weeks in bottle I have drank two and both have been flat...I don't know what has caused it, I carbonated it the same as every batch I have made. Also seems to have lost some of the flavors that it had when I tasted it prior to bottling...really bummed...

I bottled the beer on the 19th which comes out to just shy of 6 weeks. It tastes excellent, really happy with it at this point and I will try one as soon as it is carbonated to get a better idea...tasting very much like the real thing, maybe a little more oak or vanilla, but won't know for sure...

Sorry my reply took so long, have not been on here in a while. I believe I added the sugar with 10 min left in the boil (15 is a possibility) I still have it aging on the oak chips, so far 3 and a half weeks. My plan was 4-6 weeks. I will taste it in a few more days and decide if it is ready...

Just tasted the Dragon's Milk Clone after just shy of 2 weeks conditioning with the oak/bourbon. It tastes fantastic, I would like to go downstairs and drink the rest of it. Very smooth, complex, and chocolatey. Great balance of sweet and bitter flavors. I can pick up on the whiskey but it is...

I have had a bit of a problem in the past with being impatient and drinking beers before they peak. I recently brewed an amber belgian strong (1.076 OG) and I would like to age it for quite a while before drinking it. I have begun aging my beers in the fermenters for a while before bottling them...

Hi all. After introducing New Holland Dragon's Milk to my dad it became his favorite beer. Thus he asked me to brew a clone of it, and teach him how to brew that clone. So, I searched around for clone recipes and found this...

I brewed a cream ale on Saturday. Cooled it to room temperature in about 15/20 minutes. Aerated it by stirring it for some time with a sanitized brew paddle. Pitched a vial of WLP060 American Ale Yeast Blend. Did not make a yeast starter because of time constraints. Left it out for 3ish hours...

Deschutes - The Abyss (Imperial Stout) Deschutes - Red Chair Northwest Pale Ale New Holland - Dragon's Milk (Imperial Stout) Unibroue - La Fin Du Monde (Tripel) Houblon Chouffe - Dobbelen IPA Tripel