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Judging by that link you posted- it's only over 150 that it's a huge problem. The problem at 80-90 is contaminants. Hopefully I avoided that- I sanitized well. Thanks!

Hey guys, I tried something new today when I pitched a batch and it backfired. Normally, I finish the boil then cool the whole pot over several minutes or hours in an ice bath to ~78 degrees before pitching. Today's recipe called for boiling a concentrated batch, then flash cooling to...

hey guys- did anyone ever get an answer to the question about doing the whole batch as a 5 gallon boil? I have a huge brew pot so I usually like to boil my batches altogether then add just a tiny bit of topoff water for the volume lost to boiling. The recipe seems to call for only ~40% of the...

Great info thanks. I'm not worried about sanitation because the chips have been aging in bourbon for 6 months they should be ok. It seems like 1 oz @ 5-7 days should be okay for the oak in secondary but is that enough time for the coffee to mellow? Maybe I should add the coffee to the primary.

Hey guys, I have my tentative recipe for a bourbon-oak aged coffee stout. However I have a few questions on implementation. I have a 5 gallon batch and a 3 gallon secondary. My plan was to: 1. make the 5 gallon batch into primary. 2. when primary is complete, rack 3 gallons to fill my...

That is all great information, again. Do you mean aging, or do you mean primary fermentation when you say 3 weeks? I am planning now on leaving it on the shelf for another month or so.

2 weeks in the bucket, 6 days in the bottle, 1 night in the fridge. I conditioned 3 bottles this way. The rest are still aging at room temperature in my apartment. I brought 3 home to taste at a family BBQ today, and the results were not good. As I swish around in my mouth I taste a bread-y...

Thanks for the info. It is carbonated, but I only fridged it overnight. I saw some yeast residue on the bottom of the bottle. What else could it be? Fusyls? As I rolled it over in my mouth I thought I tasted bananas. However it has a harsh overall flavor that is yeasty to me. I'm really just a...

I made a vanilla coffee porter, I tasted it out of the bucket, and it was really good, just yeasty. I figured some time in the bottle would take down the yeastiness. I bottled and tasted one week later and it was AWFUL. It was even more yeasty than when I took it right out of the brew bucket...

Mutations happen all the time in microorganism cultures or cell cultures, but they are relatively rare events in a huge population. The issue would only arise if one clone somehow mutated and outgrew the others. This can happen via genetic drift or a founder event. That being said, these are...

just bottled today- and the tasting I had out of the bottling bucket was freakin' awesome! Perfect balance of vanilla and coffee. The coffee had blended with the malt, and there was no additional maltiness to overpower the flavor. The smokeyness of the porter came through with the vanilla. I...

I did my first taste today on day 8, and I can't taste any vanilla. I can taste the coffee though. Overall the beer was not very enjoyable out of the bucket. Not quite sure how to proceed- add another vanilla bean and let it age? How do I avoid contamination to do that?

this is all great info- when is the first time you take a gravity reading or taste it? I'm anxious to taste it but only 3-4 days into primary.

why undertake a lager without temperature control? I've already written off ever making one until I get the equipment.

thanks guys, I know all new brewers get "the yips," and I guess I'm no exception.

I'm brewing a beer that I want minimally carbonated. I've heard 1/2 - 1.0 cups of priming sugar for a 5 gallon batch is typical. However I am brewing a vanilla coffee porter and want minimal carbonation for a smoother mouthfeel. Is 1/2 a cup too much for a 5 gallon batch? Should I go to 1/4?

Hey guys, I have my vanilla coffee porter in primary. It is bubbling roughly once every 30 seconds at the end of day 3, everything seems to be going well. My question is, when I put a little bit of pressure on my fermenter to give off gas, the smell isn't really all that great. Really, all I...

how do I know if I need to mash grains? Local homebrew store that crushed them and gave to me didn't mention anything.

:(

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