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I made 6 beers for my wedding: An 11.8% imperial pumpkin ale A 10.58% toasted coconut s’mores stout A ginger rye Irish red A traditional Scottish 80 A grapefruit IPA and A pear Irish blonde :)

I'd say it's definitely a pellicle. Don't dump it, don't bottle it. Let that baby sit for a month or so longer, keep checking SG until it doesnt change,. then add another week. Do not bottle condition with sugar, only force carbonate. Might be the best beer youve ever tasted...might be funky as hell

I think mango would go well too, I just did a mango addition to a grapefruit sculpin clone and it turned out incredible (one of my favorites I have done) The only problem I worry about with mango other than mango and chile being "trendy" is that mango stands up to heat, but it seems that when...

I have brewed a few chile beers now and have found that I appreciate something that counters the pepper taste. I have done a jalapeno imperial irish red that was only pepper, and while absolutely delicious, it seems that (for me) adding a fruit complexity and a citrus and floral hop bill cuts...

So one of my former professors that studied in New Mexico is interested in me creating a beer that uses hatch chiles...and I am not really at a loss as I have done some jalapeno beers in my time but want to try something different, and maybe very odd but I am out of ideas. In my experience...

Rejuvenating a very old post: That hop bill sounds intriguing for a stout. I feel like the cascade would add a little tart fruitiness

The only reason I commented, is because I have a lot of experience with integrating coffee with brews. My latest coffee cream ale had 4 ounces of grounds added to the secondary 2 weeks before bottling (ended up a little heavy on the coffee flavor). The beer turned out exceptional, and with a...

Awesome! Thanks!!!

Will post next week. I just tasted it after 4 days of bottling, fairly decent carbonation, not extremely bitter. Graham cracker comes through in flavor profile, pecan is a back note, but is balanced well by molasses. There’s an inherent sweetness that speaks like the molasses-base of the pie. I...

Yeah, so it was definitely lacto, which is fine with me. I cultured and inspected (I know...I know! I’m a scientist) I talked to a fairly large brewing establishment and he had me bottle under, and inspect carbonation per day after day 6. We are at day 4 and the SG hadn’t changed since the...

I am super interested in brewing this but in an extract equivalent...any recommendations?

Question for you: did you consider adding ground coffee to the secondary instead of cold brewed coffee in the bottling bucket? Think of it this way, you are essentially cold brewing and I wonder if 1.5 ounces is enough liquid coffee to impart enough coffee flavor...just a tought I typically...

Obvious lacto pellicle. About a quarter inch thick with very small bubbles. Thought for sure when I removed the cover it was gonna be a second smaller krausen from pitching more yeast...nope edited: the fermenter never gets "opened" other than removing the airlock bung to pitch yeast and add...

i brewed my newest creation: Southern Charm (pecan pie stout) At 6 weeks OG went from 1.054 to 1.022 My calculations expected to come down to 1.008 Against my better judgement I added Safale-04 to hopefully finish fermenting the sugars that still remain, however 3 days later the wonderful signs...

Definitely late responding, but someone might benefit from this: Your brew is not infected. You have nice remnants of krausen and interactions between hop oils and gases from fermentation. Regardless of whether fermentation is "complete" in a hoppy beer with an alpha/beta imbalance, you'll get...

I think the issue is that you are using the same fermenters for cider and beer. Im not saying it is a disaster waiting to happen, but brewing a beer in a fermenter that had cider in it is probably going to lead to some souring as time goes on. Sanitation will not prevent this. Similarly, if you...

I'm on out in Western Maryland

After what is in the two fermenters now, I have done: 5.5 gal - Milky Mocha (Chocolate Espresson Milk Stout)} 5.5 gal - Coconut Chocolate Porter 5.5 gal - Kampfire King (S'mores Imperial Stout) 5.5 gal - BLEACHED (White Chocolate Amber Stout) 5.5 gal - Dunkel Side of the Moon (Orange Coriander...

No mash, it was extract only. Steeping grains steeped for 20 minutes at a constant 153 F Wyeast 1056 American Ale (packaged 23 days prior to pitching) pitched at 64.4 F Fermentation Temp is a constant 67.7 F

I'm a new brewer, but after trying a few recipes to get me acclimated, I went for the gusto and created my first recipe I created the following recipe and it makes an exceptional s'mores stout. For those familiar with Highwater's Campfire Stout it is similar in profile, but less inherent...