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I can't help you with a recipe, but I do like the idea of a huckleberry ale. I would suggest not doing an IPA though, the flavor would be lost amongst all the hops. Maybe a cream ale or a normal pale ale. You have the base grains, I say go for it. A few lbs of 2 row, a few lbs of pilsner and a...

From my understanding, the efficiency is how many fermentables you pull out compared to the maximum theoretical amount. It does have to do with how much wort pulled from the tun in that the more water you use to sparge with the more sugars you will pull out. There is a point where you can...

Thanks for the quick response. I transferred it to the secondary and snuck a taste...It was rather bitter. It hasn't hit its FG so it still has time. There was quite a bit of bitter taste to it. I guess time is a good method. I was toying with the idea of breaking style and adding a bunch...

PS, I dont care about style anymore. I just want it not to suck.

Someone may have added 1.25 oz of cascade hops at 60 minutes to what was supposed to be a maple syrup porter. and then .25oz every 15 minutes for the rest of the hour during the boil... my question is, how should I go about fixing it? My initial thought was add some dry hops. I have more than...

It may be to late, but have you considered using peated malt? I think it would lend a more scotch taste than smoked. Be careful if you do use it though, a little goes a long way. I think you might get more of the earthy flavor of a big scotch using the peated malt, which would cover any...

I recently made a milk chocolate porter with 4oz of nibs and 2oz of cocoa powder. The chocolate flavor is barely there. I would suggest upping the amount of chocolate. Also, if you go the cocoa powder way it is easiest to make some 'Chocolate milk' with with it before adding to the secondary...

I already bought the Corona Mill, I was just looking for tips on how to make that beastie work. I had not considered conditioning the grains. the stock holes are pretty small (a few mm) I would need to bore them out more than just a touch....

Picture it: My kitchen, 2013. I just bought the Kiwi Express kit from NB, I was super excited because I have been jonesing a different IPA for some time now. Imagine my surprise when I opened the box and saw 12# of unmilled grain staring smugly back at me. I wasn't about to let this stop...

I know this may be a little late, and unsolicited, but I must Science! The reason your wort cooling took 90 minutes is you put it into the snow bank. While this will help your initial temperature drop, it will do nothing for your sustained heat transfer. meaning, you built an insulating layer...

Here is a link to the thread I made when I was building my peated porter: https://www.homebrewtalk.com/f12/first-recipe-peated-porter-327012/ While it is good to take advice, I agree with the OP, you are never going to push the boundaries if you sort in other people's comfort zones. My...

Different strokes for different folks. I have never used rauchmault, but I did dump 1# into a 5 gallon batch, and it has been a crowd favorite. The flavor isnt over powering, it kind of sits at the back of each gulp throwing briney mossy happiness at your taste buds. I like the idea of doing a...

I dry hopped a RyePA in the bottle. You are right, you dont want to let it sit too long or you will get those weird flavors, but a short term hopping is just fine. The cones are a bit annoying when it comes time to pour and imbibe, but the flavor is really pronounced. I would also recommend...

No clue. I could put it in my unfinished dirt floored basement. I wanted to avoid the dirty aspect, but I think it may be inevitable.

I brewed my first Lager last night and now I am second guessing my layering capabilities. I planned on sitting it on my enclosed back porch, which is usually cooler than inside, but warmer than outside. The difference is definitely noticeable, but im not sure what the exact numbers are. I am...

If you must use vanilla, split it/them down the middle and put them in the SECONDARY or in the primary after active fermentation is over, otherwise you will loose the flavor due to the yeast off gassing. Good luck.

Goose is in my glass. There is a hint of the kitchen sink, but all in all, a good drinkable beer.

Glad you found it useful.

I used 1lb in a porter I did a while back, it tasted awesome. It had a nice chocolate front with a briney peat after taste that stuck with you all the way up to your next drink. I agree that your 15 minute hops probably wont come through... But you never know, they might. And 3lb of chocolate...

I didn't even think of count chocula! next time....