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Excellent 1st hand experience! I can't go back in time and add coconut to the boil (there's always next time!), but the amount/time in secondary is great info. I've read online that the coconut flavor subsides rather quickly...but that doesn't seem to be your experience. That's why I love...

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Oh I planned on keeping it under lock-and-key inside a grain/hop bag. I have my own horror stories surrounding free-radicals in the secondary. Haha. Good God! 4 pounds was barely noticeable?!?! Thanks for the info. What brand of toasted coconut did you use?

I have a chocolate porter in the primary right now, and decided to add coconut to it. All I can find is Bakers Sweetened coconut, and I didn't know if its flavor would turn my porter into a syrupy-tasting mess or not (the porter is already riding on the sweet side (1/2 lb. Special B and 1/2 lb...

Classy looking recipe! How smoky did it come out - subtle or a little loud? I've never gotten around to using Carafa, but it's usage and testimonials speak for themselves.

I usually go with Challenger in my stouts, but I love Warrior in other beers I've brewed so I figured I'd give it a try. A lower aau hop would have probably been best :) I found in the last couple stouts/porters I've made that if you overload the grain bill with chocolate and victory malt...

Moved to secondary yesterday. Chocolate flavor is spot on perfect...but I would make a few tweaks in other areas. There was veeeeery little orange flavor, so I suppose I lost most of it when adding it to flameout. I'm adding some more extract to the keg to get the result I want. Hops are...

Very excited about this! It's happily bubbling away in the primary as we speak. I used another tried-and-true victory stout recipe I've made as the base, and then added a bunch of fun stuff to it! Moompa Loompa Stout: 5.25 gal. OG 1.064 FG predicted 1.018 ibu's 42 5 lbs. extra light dme 2...

This is the best dark beer I've brewed thus far (been brewing for about 7 years). It doesn't really fit in any specific category, so it probably wouldn't win any competition, but it fits my taste (and maybe yours) to a T. Slightly bitter, rich chocolate, toasty as hell. The addition of sour...

Fall is coming!!! I'm looking to make a Hazelnut Brown Ale, but almost every Hazelnut extract I come across has terrible reviews. Can anyone recommend a brand/amount to use? I've used vanilla extract many times, but I don't know if the two are comparable in the amount used. As always, thank you!

Great info! I knew that adding the necessary enzymes was an option, but thought for sure that the champagne yeast would cleanup the residual sugars. Live and learn to brew again! Also we mashed as low as I like to go (145-150). I’m guessing the “rub” must be the absence of enzymes. I’m...

No dry hop and yes, this was a 5 gallon batch. The beer tasted very well balanced...but no hops in sight.

A buddy and I brewed our first Brute IPA, and found that when it was all said and done, there was very little hop flavor or hop smell...which was difficult for us to wrap our heads around because we annihilated it with 2 oz. of cascade/Amarillo (+) 2 oz citra in the last 15 minutes. We did a...

I considered it, but I'd also like to age some whiskey in the barrel after the stout. Kinda like a Jameson Cask Edition. I'm hoping the experiment will be worth the investment.

I have the robust porter recipe constructed...so all I need is some wood to get this thing going. Giggity.

I'm looking to get a small oak barrel to age a Baltic porter (or something even more toxic). I've used 2 barrels in the past, but it was long enough ago to where I don't remember the brands. I'm trying to spend under $100, and while there seems to be several good choices around $80, I wanted...

Great tips! Thank you thank you! I do have a hose, but I'd need to walk down 20 stairs with 200 degree wort...which doesn't strike me as the wisest of choices (though it would hardly make the list of dumb sh!t I've done while brewing).

I just had a fancy new sink installed, and it has one of those shower-head looking things on it. After it was installed I realized "Crap! How the hell do I hookup my wort chiller?" Has anyone ran into this problem, and if so, can you help me cool my beer down?

Huh, I never considered the "poison rose" angle. Good point. I agree that kettle souring is the way to go, but I've given it a go twice before, and it never went as planned, so I thought I'd try this. I honestly just like sour sh!t, and I'm not trying to get 50/50 at a competition...I just...