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Bourbon with some Porter in it.

Gingerdawg, you are getting the idea. I'm not asking about toast levels, only about whether dehydrating the cubes would reach similar results as seasoned wood. What are oak spirals?

I have a nice English Oak tree in my front yard. I'd like to cut a branch down and make oak cubes to put in a Bourbon barrel porter deliciousness. I know that oak used to make wine barrels are "seasoned" for something like two years. Does anyone know if the "seasoning" is merely to get the...

I believe you were right. Tonight I came home on a mission to drink my beer until it was carved. Apparently my other samples were smaller than I thought. The second pint I pulled was fully carbed. Thanks for the info. Party at my house!

That was my thinking, but I expected more carbonation than what I'm getting at 3 + weeks.

To answer your questions, this is my first time to use a Sankey but I've force carbed in a corney several times. The tank is showing 500 psi, which it's been showing since I got it. And it is on (you scared me for a second. Always the simplest things). I have not shaken or rolled it. As for the...

It is about 5% alcohol so its not a "big" beer. Also, it has been sitting in the beer fridge at about 40 degrees for 3+ weeks now and has hardly carbonated. As of this afternoon I will probably have had about 3 or more pints worth of just testing to see if its carbonated. Its very good, but...

I have 15 gallons of a brown ale in a sankey keg I just recently got. I kegged the beer from the fermented to the sankey keg, cooled it and hooked it up to 11-12 psi three weeks ago. I tried it last night and it is hardly carbonated. Does it generally take longer to force carbonate a sankey keg...

Thank you Rob, that's the info I'm looking for. you put 1.5 oz in one gallon? Was the chocolate taste strong or more of an aftertaste?

looks like I'm going to have to represent Shreveport here. Now we've got one person from Monroe and one from Shreveport. Anyone else north of I-10?

So there is no need to mess with vanilla beans?

I thought Chocolate malt was called "Chocolate" as a result of its color and had nothing to do with the flavor it gave. But as an extract brewer, I have no idea.

I'm relatively new at brewing and only do extract brewing at this point. I have a nut brown ale kit from northern brewer and I'd like to add a little chocolate flavor to it (almost just an aftertaste, not very strong) but after reading through several threads I'm not sure of the best way to do...

Any of you ever make a 20 gallon batch with a 15 gallon brew pot? I'm thinking of brewing 4 kits in 12 or 13 gallons in the brew pot and adding pre boiled water to my fermenter buckets to top it off. Just like partial boil for a 5 gallon batch. Any reason this may not work?

What happens if you boil coffee for that long? Remember that I'm not talking about having any coffee grounds or coffee beans in the "coffee water". It will just be the cold brewed coffee.

So I love adding a small amount of cold brewed coffee to a batch of brown ale. I was wondering if anyone has ever brewed any kind of extract beer where you start with cold brewed coffee as the water instead of just straight water.. Anyone ever tried? Was it terrible? I may try a one gallon batch...

I have only brewed in my turkey fryer outside in the 90+ degree heat (Louisiana). So far my brews have turned out great.

Good point Calder.

I don't know what device from Starbucks you are talking about, but I'm sure it works fine. All I did was fill a pitcher up with water, threw in a bunch of delicious coffee grounds and wrap tin foil over the top. I put it in the fridge and accidentally forgot about it for about ten days. T hen...

Well C-Rider, that's another issue I have. I got the recipe from a homebrew shop, brewed it and then I'm pretty sure my wife threw the recipe away. I can tell you that it was an extract recipe with specialty grains. I cold brewed the coffee. I'm still new to brewing so I don't know if I want to...