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I'd eliminate the Special B, add at least 8oz of Black Patent malt and up your coffee addition. I've done both the cold brew method that you mention as well as adding whole coffee beans directly to the fermentor for 24 hours, and find that there's little to no difference in the coffee extraction...

1 lb 2-row 1 lb white wheat 0.2 oz Amarillo at 60 minutes WYeast 1010 (or just use US-05/WYeast 1056/WLP001 instead) 1 lb peaches after primary fermentation 1 tsp lactic acid at bottling (assuming you're not kegging a 1 gallon batch) to make the peach flavor pop I scaled this down from my 5...

I brewed a SMaSH with it a while back, and it was definitely all pineapple. I enjoyed it, and still have some left in the freezer that I may chunk in my next IPA or APA.

Just toss 'em in. Never had a problem with that.

I've had much success simply adding whole coffee beans to the fermentor 24 hours before kegging. Clean up is a breeze, and you don't have to worry about grounds getting into your finished beer. The amount you add is up to you. I've had success adding as little as 6oz of beans and as much as a...

I just brewed my first attempt at a Grisette last weekend. My 5 gallon batch recipe was: 5 lbs Pilsner 3 lbs White wheat 1 lbs Vienna 4 oz Acidulated malt Hopped with 1 oz Saaz at 60 minutes and 1 oz Jarrylo at 5 minutes. 3711 yeast as well. I'll know how it turns out in a week or...

It takes A LOT of peach to make a beer in-your-face-peach. I brew a peach wheat every year, and even with 5 pounds of frozen peaches, I still finish it off with some peach extract. 1010 is my yeast of choice with that one. I think the honey is just going to ferment out, making your beer...

Vanilla can often come through as chocolate notes, so I think that would help kick it up a notch. I'm planning to brew a chocolate raspberry porter in the next couple weeks, so that could be something to consider.

Personally, I wouldn't use anything less than half a pound of pecans in secondary for a 5 gallon batch, otherwise you risk not being able to distinguish any pecan flavor.

I brew a coffee vanilla porter that I use vanilla puree, which is a blend of their vanilla extract and pureed vanilla beans, from a local spice shop. I use 2oz of that per 5 gallon batch and the vanilla is pretty forward. I would think for a beer like this, I wouldn't want quite as much vanilla...

The recipe is designed to be 1.081 to 1.019 for 8.2%. I got really nice efficiency last time and hit 1.085. I used a combination of brown paper bags and paper towels to soak up the oils. But I didn't use nearly that many. Didn't have any problem with head retention or anything. Left the...

Here's one that I've brewed a couple times, and it won the people's choice award at our homebrew club's food bank fundraiser event earlier this year. 12.5 lbs Maris Otter 1 lb Crystal 60L 1 lb Flaked Wheat 8 oz Crystal 120L 6 oz Chocolate Malt 1 lb Roasted Pecans Mash at 154° for 60...

When I used cold brew for my coffee porter, I started with about a quart of water (32oz), and 8oz of ground coffee beans. After straining and filtering, I was left with a bit less than a pint of cold brewed coffee that I added to the keg. Since then, I've changed my method and simply add...

I notice you said nothing of their beers. ;) I kid, I kid.

Using any Crystal malts at over 5% of your grist will clash with the hops. My preference is to drop the Crystal entirely in favor of something like Vienna. For my tastes, any DIPA over about 8.5% starts to get too boozy and steals the spotlight from the hops. Most of the highest rated IPAs are...

I've made my pumpkin porter a few times. Here's the recipe: 10 pounds Maris Otter 58 oz pure canned pumpkin (2 of the 29oz cans) 1 pound brown malt 1 pound chocolate malt 1 pound flaked oats 12 oz Crystal 60 8 oz black patent malt Mash at 154 degrees. Rice hulls are a good idea. 1.5oz...

Agreed completely about the crystal hops. They take away from letting the hops shine.

Got my score sheet from Austin. My robust porter got a 38.5, which I'm happy with. It advanced to a mini-BOS, but didn't end up placing. Nice feedback from the judges and I'm pleased considering this was the first time I entered this beer in competition.

I wouldn't oak a Citra IPA, but that's just me. Citra is my favorite hop though, so anything that takes away from that just doesn't work for me.

And my latest, a pecan winter warmer: