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Usually I sanitize my keg, then purge to O2. Then I put the Jameson/vanilla mixture in first and then rack the beer on top of it. I figure it's a good way to mix everything up. Then I just let it sit. I think I have left it at home temp before, but I can't remember. I doubt if fridge vs...

That's what I do! Though I usually remove the chunks of bean from the mixture before I put it in the keg. Don't want it gummin up the dip tube or my draft system.

I think Vanilla and Jameson are the way to go, but adding oak, almond extract, and coffee doesn't sound like a good idea. I think you may end up with a muddle of flavors that don't really taste like much. That's just my $0.02 though.

I would wait for sure. Neither of those are neutral enough and I don't know how they'll play with the high alcohol.

FINALLY got around to taking a decent picture of the color. Definitely clear and some red in there. Next year I might ease up on the chocolate malt a tad, but only barely. I'm in love with the flavor! Very happy I reduced the ginger this year. This one is delicious and I couldn't be happier...

Hahaha yes, totally different beer now! But I'm still curious how it will turn out. Let us know once it carbs up.

Well that's great to know. I appreciate the input. I was just reading through the website for your brewery and it sounds like you really pride yourselves on your microbiology! Next year I will have to adjust my process and give this a try.

Thanks for the amplification! I didn't know the science behind it and I didn't have a source, so I softened it with the general consensus :D Thank you for the explanation. So with that being said, on this scale and in this case, would you expect any difference between adding the honey at...

Did you hit your OG numbers excluding the honey? Hopefully you already factored that in. You're probably okay to double the spices, but I'd like to offer a word of caution on the ginger. Last year's batch I ended up with 6.5 gallons instead of 5, so I upped the ginger accordingly from 1...

The honey technique is a mainstay in Belgian beers that use candi sugar. After a day or two of fermentation you add in the candi sugar. The general consensus is that yeast eat simple sugars first (like what is in candi sugar and honey), so if you add the simple sugars at the boil they will be...

Ahhh I understand what you're saying. I was confused because your process is a lot different than mine. When I am transferring from fermentation to either my bottling bucket or a keg I just grab the quart of beer then. No need for a thief. Just another thought: at 8% ABV I would think there...

When you draw a quart of the beer to make the spice tea you are going to add it back into the bottling bucket, so there is zero volume loss. You are only boiling for a minute so I doubt much, if any, is lost to boil off. The only effect you will have is losing a little bit of alcohol. But...

DEFINITELY don't do 1/2 oz ginger. The ginger can get over powering in a hurry. Last year I used a tbsp and a half and it turned into a ginger bomb. It wasn't great. You have a keeper, she steered you right! I bottled last night and I used 1/2 tbsp ginger, but I grate mine. Did the...

I would personally age it under CO2. If it's aging in bottle then it's aging under pressurized CO2, so I would replicate that process. The only thing I'm not sure of is if aging it cold will have any effect on the flavors.

US-05 is a workhorse, especially if you pitched 2 sachets. I would guess it's done. You could find a brown ale kit and then add the spices to it at bottling, but I'm not sure you'd get the same effect. If you went that route you might consider easing up on the roasted malts, depending on the...

Since it's a pretty high OG I usually give mine three weeks, even bringing the temp up a few degrees the last week. I want to make sure it's finished and everything is cleaned up. US-05 is a quick worker, though, and you could probably get away with sooner. This is probably even more true the...

I also brewed this morning! Four years in a row now. Didn't quite get the book off I expected so it came in a little low at 1.072 OG. Should bring it to around 8% ABV. Maybe this year I can drink more than one without feelin it...

Super simple! So your new ABV would be 4.8% :mug:

I can help with ABV. For example, if you have 5 gallons to start and 6% ABV then you have (0.06)(5) gallons of ethanol, or 0.3 gallons. If you added a gallon of water, you would still have 0.3 gallons ethanol, but now your ABV would be (0.3)/6, which would be 5% ABV. You can do this with any...

If you added the spices with 15 minutes left in the boil I think you're going to boil off a lot of the aromatics that make this beer so special. And if you toss them in at flameout I'm not sure you're going to get the same utilization of them. The spice tea is nice because you are able to...