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I realized that you made this two years ago, but bear with me, I'm slightly confused about some of your calculations, and more particularly interested in your sources. Where did you get the information for acid content within berliner weisses? Do you still have that readily available? In...

Yep, you're right, he does say 156, I missed it, and I brewed it at 151 when I made. The 40 ibu (tinseth) batch that I made many months ago was quite fantastic, although I did cut it with a rather hefty batch of oatmeal (2 pounds). Additionally, I believe I upped my 2-row to 9 pounds because...

Its a dry stout, you can tell by several methods, first, in that it contains no crystal malts, nor other low fermentable sugars (lactose, maltodextrin, etc). Second, its mashed at a lower temperature; usually, but not always, drier stouts are mashed lower in order to make the beer thinner, more...

Mash Temp: 151 Efficiency: 75% Attentuation: 84% Malt: 15 lb Maris Otter 5 lb 2-row 1 lb Crystal 60L 0.75 lb crystal 80L Hops: 2 oz Galena (60 min) 13.2 AA 1 Ounce Chinook (25 min) 15.6 AA 1 Ounce Cascade (25 min) 6.2 AA 2 Ounce Citra (20 min) 12 AA 1 Ounce Cascade (5 min) 6.2 AA 1 Ounce...

Somebody listens to BYO...

Alright, sounds good. I'm still undecided about the hops, I'll probably go with what your recipe suggests, simply because it worked for you, but I will probably also go with a darker crystal. This is on the list to brew, but it might still be a couple weeks, I've got a couple beers to do...

hmmm, this certainly looks interesting. What are your thoughts on dropping the late addition hops by half, or maybe a little more. I don't necessarily like the idea of cascades competing with blackberries, especially with such a small addition (3 lbs). Additionally, what about upping the...

This turned into quite a fanstastic stout, wow. Doing it again, I would probably back off the late addition hops, but that's just me. The hops in mine really took on a prominent taste, and I would prefer a little more roasted malt character.

subscribed. Hopefully someone can actually give feedback on what the hell is going on with the taste of this thing. I already know that it likes to blow off...

During the first month after bottling, I wasn't a big fan of this beer, it was too harsh and bitter, (lack of caramel malt, and 40 IBU's), but damn, just as if it was magic, after a month passed, this beer turned into a delightful, creamy, but light flavored stout. I can't get enough, and it...

A couple minutes after pouring

Looks good, that's a healthy amount of roasted barley. Why the rice hulls?

Brewed this today, worked out pretty smooth actually. I bumped up the maris otter, and ended up with an OG of 1.064. Here's to hoping it turns out, I'll let you know in a few weeks.

I've made several poblano/jalepeno and poblano/serrano beers, if you want heat, but little flavor, add them to the boil. If you want flavor and a little heat, add them to secondary. I've always preferred cooking them on the stove/grill first for some smoky flavor, but that's for you to decide...

Cool, thanks for the heads up, I am hoping to get to this one real soon. I've only had the yeti once, but I remember it fondly.

I'll be making this this weekend. I'm a big fan of the yeti espresso, any ideas on how much cold brewed coffee to add to a 5 gallon batch of this? I was thinking 4 or 5 ounces, but I don't know for sure.

When you pop the top off of your bottle, you release the pressure within, verifiable by the hiss you hear. Now you are changing the system that the beer is open to. Instead of a small headspace with a lot of pressure created from CO2, the beer is now in contact with the atmosphere, which has a...

Water Chemistry, oh boy. As everyone on this forum no doubt knows, carbonation is simply dissolved CO2. What causes the CO2 to stay in suspension within the beer, is the factors based off of temperature, partial pressures, and solubility. Just like oxygen, CO2 tends to dissolve more readily...

you'll have to come by and pick some up, otherwise, you'll have a UPS box dripping with blackberry juice, and nobody wants that....