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I used 100g for 20l batch. So it seems you might have enough in your cupboard already.

The cocoa powder I used also said 20-22% fat. I didn't notice an affect on the head... Photos for illustration

Great substitute if you run out of rice hulls.

I found an interesting tidbit from this article. https://chocolatealchemy.com/brewing-with-chocolate-and-cocoa Cocoa powder Use it in the boil or at bottling (boiled with your priming sugar). Cocoa powder requires heat to get it to play well with water. This is the main reason it doesn’t do...

I've made a couple chocolate stouts and here's my $0.02 because that is probably what it's worth. I have found chocolate rye to give a really nice milk chocolate flavor. Maybe consider it instead if the "regular" chocolate malt you have. I've used cocoa nibs soaked in rum and was not impressed...

This exactly. I had similar issue then extended my beer line and it worked much better.

So my heffe has been in the keg for a week and is nicely carbonated. I can say with confidence that the longer beer line made a significant difference. Thanks!

Welcome! What's your first brew gonna be?

I guess I'm jalapeño 🤷🏻‍♂️

In my experience Munich 2 is a pungent grain, but used in moderation can be good. I like both pilsner and Vienna malt though and would only accentuate these malts with a, touch of Munich 2. Something like: Pilsner/Munich 85/15 Vienna/Munich 90/10 Pilsner/Vienna/Munich 50/45/5 Maybe even less...

I actually started brewing in 2017. So for me I would note these changes over my brewing career. People are looking for ways to streamline their brew day. Three vessel systems are on the out and all-in-one systems are all the rage these days. Though I'm not sure about a 20 gallon model... Look...

Thanks for all the input! I had some spare tubing that was about 12' long. Who doesn't have that lying around their brewery? I made a test pour and it worked pretty good... Then the keg kicked... So I'll have to put it through the true test for my next batch... Currently fermenting a...

My first thought about brewing on the moon is boiling point. Without atmospheric pressure (or is, there an artificial environment?) water boils at a very cool temp which would cause issues for mash temp and hop utilization. You would need a pressure cooker in order to reach temps for brewing...

Hi y'all, I've been kegging for about two years now. And I'm starting to think I've been doing something wrong the whole time... Most of my beers are more foamy than I would like.... My set up: I have a mini fridge as a kegerator that fits two corny kegs. One keg is dedicated to beer the...

Somewhere in the Czech Republic I suppose....

It's not a matter of how he GRIPS it! It's a question of weight ratio. A 5 ounce bird can't carry a 1pound coconut!

That plight of the sparrow is hilarious! I didn't get it until I saw the label.

As the one who started this trend, this warms my heart! Here's a bonus meme in honor of.

@CascadesBrewer isn't going with cascade?

Looks good, I've never used biscuit malt in an IPA either, and I'm not familiar with that maltser either so I won't comment. Looks like your gravity to ibu ratio is good. Personally I'd up the magnum to 80% of the ibus and just do a hop stand at 75c for 20-30 min. Plus dry hop. I have found...