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hmmm that's disheartening. My recipe includes mashing in two boxes of crushed honeymaid graham crackers with my other malts. I plan to add lactose and cocoa powder late in the boil and post fermentation i will rack into secondary onto two vanilla beans that were soaked in vanilla vodka. I just...

Has anyone tried using this in a brew? Going to be brewing my S'more Stout recipe this weekend and was thinking of adding this toasted marshmallow extract when kegging. Debating whether if i should use the full 4 ounces or reduce it. I do have a 5mL glass syringe. My thought is to pull an 8...

get rid of the black patent and use carafaIII or midnight wheat instead. you will thank me later :)

my favorite yeasts for Oktoberfest's are either WLP833 or WY2308. But if you are going for a dry yeast I would definitely go for W 34/70 and add 5% or so of melanoidin malt to your grain bill.

hahaha my head went right to the gutter before clicking on this thread. Are you using ball valves? or are you refering to securing hoses into whatever vessel you are moving water/wort into? i use gravity as well and I just cut enough length of silicone tubing to make sure it can reach the...

US05 would be perfect in my opinion as its a clean neutral strain. Not as many esters as the notty.

Id take a sample after 1 week with the beer in the secondary, you do not want to have the vanilla dominate the beer over the graham cracker and chocolate notes. For this beer i usually only go between 7 and 10 days with 2 beans in the secondary.

Did you take a gravity reading before transferring to the secondary? I never trust an airlock. S-04 is a good yeast and ferments quick so 8 days should be plenty for it to ferment and clean up any lingering daicetyl. I plan to brew this beer the weekend of the 29th. Only changes I am making...

Awesome setup! Let me know how it turns out! I love the graham cracker smell when brewing this beer. Just curious what was your SG? And what was the final recipe you went with?

So if you are targeting a specific ratio of IBU/SG you need to understand your brewing equipment with most important being your boil off rate. From doing many brews I learned my boil off rate is 1.15 gallons/hr. This number is different for every brewer as it is based off the material of your...

US04 will get the job done just fine. Also just rehydrate the dry yeast it and pitch it right into your wort. Im brewing my barleywine tomorrow and then hopefully the smore stout the weekend after. I did make some minor tweaks to my S'more recipe, i took out the the victory malt and added that...

Awesome good luck!

Here is the version I'm going to try and brew next. Hopefully will get to it within a month. I first have to brew my barleywine this weekend. As for the beer goes you can expect a higher starting gravity when adding the graham crackers. Should be a starting gravity around 1.072 and FG around...

Ya I figured as much but i planned to add 2 different hop charges - 2oz day 3 of fermentation and another 2 oz day 5 of fermentation. At day 5 the yeast wont be very active so this hop addition is the one I am most worried about

Here is the recipe I would brew for your first run. You can make tweaks as you prefer. If you feel like you want more chocolate or vanilla flavor you can add cocoa nibs or more vanilla beans to the secondary. When I get home from work I can update my brew day numbers as in SG and FG. I do recall...

I have read about the effects of trying to avoid oxidation during dry hoping. What method do you usually use to add your hops to your primary fermenter? My pirmary is a 6.5 glass carboy so when adding my hop pellets it is hard to avoid "splashing" (introducing air into the beer). How do you...

7oz seems excessive for dry hoping. I have noticed in beers that were over hopped to have a slight vegetate aroma . I will probably stick with my wlp007 for my first run as I just washed the yeast from an american pale ale.

Ive only made this recipe twice now ( once each fall). I plan to rebrew again this October with wlp007 yeast to dry it out some to help balance the sweetness. Also I am going to try using softer water to see how that impacts the beer. IMO it is a solid beer as is.

Two reasons: I get increased efficiency from batch sparging with more water and a longer boil helps get rid of DMS

Would you whirpool at the hop stand temp (my guess is it will be at 165 post 30 minutes) or would you add them after I turn on my immersion chiller on again and begin cooling the wort back down to my pitch temp? As far as the yeast goes I usually cool my wort down to 62ish and pitch my yeast...