Search results

I say a saison. 50% pils, 40% wheat, and 10% oats. Citra and cascade hops. French saison yeast.

Here's a comparison from brulosophy. http://brulosophy.com/2017/04/17/yeast-comparison-safale-us-05-american-ale-vs-safale-k-97-german-ale-exbeeriment-results/

I've used nibs many times with no problems just tossing the them in. I've always used the same brand of nibs, Navitas Naturals Organic Cacao Nibs. Who knows though, sanitation could vary by producer.

I don't think you'll need to do anything special with 10% oats. Ive used oats many times with no problems. As far as peanut butter flavor, I've heard breweries can use powdered peanut butter. Costco carries it. I have been tempted to do one myself.

Hot side aeration is not really a thing. The yeast are going to scavenge all the oxygen during fermentation. I've rocked the pot, stirred with my chiller, stirred with a spoon and now I just whirlpool till it's down to temp. Never noticed any staling. It's probably somewhere else in your...

If you choose 10g cooler in beersmith profile you shouldn't have to adjust anything but the dead space. I used a 10g cooler for about 5 years and this was fairly accurate.

For growler 1 I'd do the oak separately. I've used 1.5oz for up to 3 weeks in a 5g batch. Just use a thief and pull 1oz samples after a week, pull the cubes when it tastes right to you. Never used chilis. Someone else will have to answer that. I'd just err on the side of caution. As for...

Kinda like a beer I just brewed, probably try it tomorrow night. Standard guiness clone but did cocoa nibs and coffee for 4 days in the keg. Your recipe sounds like a good plan.

I spray star San on my hands all the time whenever I'm doing anything on the cold side, never had any issues. I do t have any experience with oxygen removing caps though.

Done quite a few repeat brews trying to dial them in, I say just stick with what your revised malt bill, don't do too many changes at once. Mash a little higher and move some of the end of boil hops to dry hops.

Where's the roasted barley?

If you want nutty go for some victory malt. I'd keep the same amount of hops but do 1 1/2-2oz as dry hop and the rest at flameout. Definitely good choice making all the base 2row. I'm sure it'll be a taste beer.

What's the old recipe? Don't really see a point in roasting the 2row in the oven. If you want a little more body mash a little higher and or add some more caramunich II.

I toss nibs directly into the fermenter, never had any issues. They'll float initially, then sink. They're big a enough not to clog a racking cane.

Never used orange peel in the fermenter, only 10min and flameout. Mostly leave coffee or cocoa nibs in for 3-5 days, probably similar for peels. I prefer to get beers in the keg after about 10 days, let them age and carbonate for a few weeks.

Wont make much difference, I've done many 2.5g batches in a Lowe's food grade 5g bucket. I like the idea of using a mini keg as Owly055 mentioned. Sure makes the idea of doing small batch more appealing. Can't stand bottling. I have used carb caps and a 2L bottle for excess batches that won't...

I usually shut the gas off to the keg and pull the blow off valve to drop psi down to around 3ibs. I have a 12ft line and it pours great. When I'm done pouring I open up the gas valve.

Carbonation and age truly changes the taste of a beer over time. I often taste beer a few days after carbonating and every few days thereafter. A few weeks later when it's up to full carbonation it can taste amazing. I just did this with a guiness clone, I didn't like it early on but a month...

I usually force carb to around 3.0 vols on my ciders. If your gonna bottle to stay safe I'd go around 2.8. If your going to bottle I would do the whole thing at one time.

I'd say sub in a little aromatic and or victory to make up for the loss of maltiness. Maybe a 1/2 ib.