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Great, thanks, guys. I'll give the W-34/70 a shot.

I think it's just a business decision and comes down to environmental drivers such as local regulations and knowing your market, and how best to optimize your business. Having said that, I've gotten really used to the smoking bans and hate going to bars now where smoking is permitted...

What about going w/100% Meyer lemons?

Ding ding ding! Bittering in most Hefeweizens will be in the 10-14 IBU range. Just enough to offset the sweetness, certainly not enough to have a hoppy character. I recommend adding just enough at 60m to achieve 10-14 IBU's. I don't add hops later, because I'm not looking for any of that hop...

Cocoa powder works fine...but I'd add it to the boil. I don't know if nibs are better or worse since I've never tried it, but I assume it would be somehow different. I'm just not in a position to qualify it.

If you're adding actual chocolate, I would add it to the boil. Chocolate has a lot of head-killing oils in it which will be isomerized (isotroped...isomer..something) during the boil. I haven't personally tried adding nibs, but if you were going that direction, you could "dry hop" them in the...

That looks awesome, Sawdustguy. I can't get a consistent brisket to save my life, I'm going to try some of your tips. I especially like the white vs blue smoke comment.

I enjoyed the Moo-Hoo, and have also brewed a chocolate stout with actual chocolate that I enjoyed. I haven't tried "dry nibbing" one, though, which I suspect is what Terrapin is doing.

Which yeast would the lager guys recommend when pitching a Doppelbock onto an Oktoberfest cake? I'm planning to brew an Oktoberfest during my break, then follow up with a Doppelbock in January when the Oktoberfest likely gets racked. I'd prefer dry yeast, and am leaning towards the W-34/70...

One reason I pitch at fermentation temps is to avoid the necessity for a d-rest, so I don't do them. If you were going to do one, you would wait until primary fermentation finishes, raise to d-rest temp for a day or two, then *slowly* (1-2C/day, not cold crashing) lower the temperature to...

Agree w/motobrewer, and Noonan's book is the bible (for lager or ales). Ideally, you'd like the drop the temperature ~1-2C/day to a lagering temperature of ~1-2C and let the yeast slowly do its thing over a period of time. It will scrub most of those off-flavors if you let it.

Me, too. This was inspired by a combination of Terrapin Rye Pale Ale and forum member Brewpastor.

I don't think I've had any lager that tasted great after that amount of time, not Doppelbock nor Pilsener. They smell pretty funky when they're fermenting, and remember that the lagering period is when the yeast cleans up compounds that give off-flavors. Your recipe looks pretty good to me...

Um, we work with people, too. All of the places we select have mint dispensers.

I've been known to smoke a few cigars, mostly when I can get them from an island south of Miami, but Rocky Patel's are great, as well. Right now I have some PSD4's and Bolivar Royal Coronas that are keeping me happy. I think that cigars, unlike wines, really do improve in quality with the...

For the few lagers that I've done, I've been very careful to get the wort down to the fermentation temperature before pitching, so ~48-52F, but I would think that 15C would be okay. What size starter did you use, or how much yeast did you pitch? I normally do ~4L, which I think has helped me...

You know, I have another baby now. Planning to brew this again the week between Christmas and NYE, maybe a batch of Oliviator, as well. Think I'll try the 8-10L or 15L Munich malt this time, though.

This is purely from the hip, but I'd replace the grains with 6.5# wheat dme 1.5# munich dme steep the CaraMunich 40 keep hops and yeast the same.

It's in the beer gods' hands (and the keg)! More in a week or two. Old Blood and Guts II ------------------------------- 7.00 lbs. Pale Malt(2-row) 2.00 lbs. Flaked Barley 1.00 lbs. Roasted Barley 0.50 lbs. Chocolate Malt Hops ------------------------- 2.00 oz. Goldings - E.K...

Nitro and a stout tap are definitely the key to "commercially" creamy stout, but including 10-20% flaked barley in your grist will help with body and creaminess in terms of mouthfeel.