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I was a little shy of 2.5 oz. I measured in milliliters, since I was adding extract to growlers. I used about 6 ml in a 64 oz growler, so about 12 ml per gallon or about 0.4 oz. I wonder if your extract is more concentrated than mine considering the small size and the dropper. You might want...

I have some Chocolate extract as well, but nowhere near the cost of the Theobrama stuff Nebbs linked to. I paid about $12 for an 8 oz bottle. Based on the testing I have done I can get about 3 batches from an 8 oz bottle. The chocolate flavor from it is good, but it doesn't produce any...

I like where you are going with this, but I would seriously consider going with special b either in addition to the crystal 80 or in place of the crystal 80. Here is the description for Dingemann's Special B: I don't know about you, but I taste all of those flavors in the Sam Smith version...

I just popped open a bottle of Sam Smith's Chocolate Stout, and I am pretty sure there is some special b in there as well as some vanilla. I am going to rebrew next time I get a chance and add some special b in place of the crystal 120. My memory of this beer was over-exaggerating the...

I did something similar to this. I did a 6 gallon batch of: 9.5 lbs Maris Otter 1 lb English Chocolate 1 lb English Medium 0.5 lb Crystal 120 0.25 lb Chocolate Wheat 0.25 lb Roasted Barley 0.75 oz Nugget @ 13.8% AA 8 oz of Ghirardelli dark chocolate cocoa powder in the boil I intended to...

What were the alpha acids for your hops? How about your water profile? I did a direct comparison too, used the exact same hop schedule from the first post, and the hop flavor is not the same. Mine was a darn good beer, received tons of compliments, but it was not Fresh Squeezed, so I am...

So I brewed the recipe on the first page, but I used caramel 75, and I didn't use any wheat just like the Deschutes web site shows. I also used a tad less than 3oz of Citra for the dry hop, because I just dumped in what I had left. Mash temp was a little low, so it fermented a little lower...

If it's this water filter, then it says in the description to disassemble it and store it dry. http://morebeer.com/products/water-filter-kit-10-inch.html

Thanks for all the clarification on the yeast. I am going to give this a shot, but with some modification. I am going to try sticking closer to the original. I ordered some great western 2 row, since I know they use that in mirror pond. I also ordered some great western crystal 75. I will...

Looking forward to your feedback. I love sucks, and I am disappointed that I can't seem to get this in a 6 pack this year. Having a clone to brew would help ease the pain, because I can't justify continually buying bombers as often as I want to drink this.

I thought Deschutes used London ESB yeast. At least that is what all of the "can you brew it" recipes use.

Wow, not sure why it tasted like that for you, but I didn't find it to taste anything like skittles. It wasn't anywhere near that sweet for me. I had it on tap at the Deschutes tap room in Portland and in bottles. It is one of my favorite IPAs, and I wish it was distributed in my state. I...

I have to wonder if this is simply an issue with demand. As an example, I asked a local retailer if they can get Rogue Hazelnut Brown Nectar. He said they stopped carrying it because it didn't sell well. I don't really get why it wouldn't sell considering it is a solid beer with a 91 rating...

First of all, if the IPA style is a fad, it's likely only a fad because of one of two reasons. One being that it is one of the more flavorful styles, and it seems like a lot of craft beer fanatics gravitate towards big flavor beers. The other being the alcohol content. I think this is normal...

First batch +5=4817

I followed this blog post to make a vanilla java porter (http://www.beanilla.com/blog/java-vanilla-porter). My wife really likes the Atwater VJP, so she found that. I used the java porter kit from Great Fermentations, and then sourced the vanilla beans locally from a spice store. The recipe...

Some of what you mention might be from the lactic acid. I haven't used it, but my understanding is that lactic acid will add some tartness which could be perceived as astringency if the flavor is unexpected for the style. Lactic acid will produce that tart flavor because of the heat applied to...

The coldest I have brewed is about 16 degrees. Everything usually starts fine, but once I turn off the burner, the regulator freezes up and I don't get enough propane to the burner. This has happened to me a couple times, and each time I was able to fix it by heating up the regulator with a...