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I swear this beer smells like nesquick, i know your kidding, but that's the nose i get off it. Would you say 8oz got you that nesquick type aroma?

Ive had this on 5oz of cacao nibs for a few weeks now and it tastes spot on, but lacks that chocolate milk aroma that the original shake porter has. I think im gonna try chocolate flavoring for the aroma. Like castillo said, shake must have a flavoring in there. Anybody used a chocolate...

I think your right. I added my cacao nibs today and it doesn't smell even close to what their beer smells like. I emailed boulder beer last week and this is what they said, but i don't believe them... Thanks for reaching out to us, and we’re so glad you enjoy our Shake Chocolate Porter...

Cool. Probably do 200F for 10 min or so. Shoot for the aroma mostly.

Just tasted this at 2 weeks in Primary, and Im pretty pumped. Its tasting excellent, and I nailed the ABV. Now im just a little nervous as to how much cacao nibs to add. Im thinking 6oz toasted, for a few weeks. Any advice there would be appreciated.

For those using the card method for gap settings, does the card slide easily back and forth between the rollers? Or are you able to just push it through the rollers? If that makes sense.

Ive been tinkering with my brew water lately, and I dont see how its possible to make something that magically balances out your PH. This stuff is a joke.

Your right. After looking at it, I was way high on the dark malts. I think the edited version above will be closer. This is off and running, I hope to report back in 6 weeks. Sounds like toasting the cacao nibs will be necessary.

This is what im trying. its definetely 40ish ibu, you can taste it behind the chocolate. I question the caramel, chocolate and black malt quantities, but I got to start somewhere. HOME BREW RECIPE: Title: Shake Author: many Brew Method: All Grain Style Name: Robust Porter Boil Time: 60 min...

Whats really scary about all this, is how much political power they will have in cities and such. Now, more than ever, another massive corporation will be able to lobby harder to get what they want, and will continue to put the little guys out of business.

I also reccomend the andech monastery.

Yes, youll be fine.

Ive decided that all my fruits wont age longer than 1 week on my beers, as after that the flavor ferments out, starts going tart. I feel like 5 days and then in the keg is optimum for melding the natural fruit flavor.

So simple. There are many ways to carb. Bsically just rack into a sanitized keg like normal. Personally, i do about 15psi and try it at 4 to 5 days. Your beer really doesnt develop until 2 weeks, so 12 psi or so for a few weeks is ideal. Of course if your really impatient, like me somtimes...

What were your minor changes if you dont mind me asking?

And then theres colorado, Denver has an insane amount of breweries. Hard to say when our correction will come, i actually think with the pot laws, and for how many people are moving here, there actually might be room to grow the beer business.

What recipe are you using for your ginger beer?

Yep carb lasts just as long, saw a YouTube where a guy drank his keg bottled soda 2 years later with no change in carbination.

This. I will never boil sugar rack to the botteling bucket ever again. Bottling from the keg works out awesome. https://m.youtube.com/watch?v=Ln3sGEmfijs

I dont think whirfloc is any better. Whirfloc has carageenan in it. I think its actually worse than gelatin as far as health concerns. Thats what ive found in my research at least. At the end of the day both settle out with all the haze attached to it, but i feel better about gelatin in my...