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So here is a question to follow up your comment. If leaving it in the fermenter how do you ensure that there will be enough yeast still in suspension for bottling?

Just be very careful with concentrate adjuncts. I experimented with some and if not careful you could end up with a beer the resembles cough syrup. Try with a glass at a time so you can get the amount per glass right and then scale up from there.

It is absolutely fabulous in my opinion. It was an experiment when I smelled the cherry smoked malt. I thought they were wonderful and reminded me of the smell of my smoker when I open it. So I asked my LHBS if there was a way to use them in a stout. He took a recipe of his and modified it...

One of my other worries is that I somehow got most of the yeast when I emptied the trub/sediment. Or am I just being impatient and worrisome? As for the overcarbed bottles. I can depress the “button” with my thumb.

So I am new here but have brewed several times before. My previous brews have been under the supervision of my LHBS operator as a “brew on premise”. The lil woman got me equipment to brew at home for Christmas (she’s a keeper). I brewed this recipe last year and it turned out wonderfully and...

I didn’t get much smoke in it. I got much more cherry then smoke. The idea actually came from the cherrywood smoked grains. I was in my LHBS and caught a whiff. Reminded me of the smell of the inside of my Big Green Egg. I said I have to do a stout with them. Took one of my beer guys recipes...

I did a Cherrywood Smoked stout a while back and have done it again last week. But this time I am adding some cocoa nibs to bring in a little more flavor. This is the original partial extract recipe and it ages beautifully and I even get a hint of a bourbon note in it for some reason. I...