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So I bottled this thing and it's ready to drink right now. Nice carbonation and color. The aroma is strongly citra with cascade and motueka way more prevalent in the taste. It's nicely hopped, but I think I could have added way more hops to it. There was definitely room for more hoppiness, but a...

Thanks. It also looks like the plugs on one of the kegs have rust on them too. How do I clean those?

So I just got 2 corny kegs and 5 lb co2 tank from a friend and a couple of lines. 1 is a line for what looks to be for co2, the other line is for transfer between kegs. The lines have been sitting around for I don't know how many years in the person's basement and are some kind of braided...

So how long should I leave the beer on the raspberries and cacao nibs? I was thinking 10-14 days on 3 pounds of raspberries and 6 oz. of nibs? Also thinking about soaking the nibs in a bit of vodka to extract flavors.

Fermentation has kicked off succesfully. Not to wild yet.

Based on the gravity reading I decided to go 1 packet instead of 2. I should be fine right?

Ok thanks for the words. I'm definitely wanting to try this recipe again after I bottle my 6% stout to try and nail the RIS style.

Well just brewed it and hit 1.065 on the OG. Not so good. I batch sparge, and this is my sedond beer on this system. I don't know if my mash temps were low. I mashed 148-154 for 60 minutes, and I added some boiling water (maybe a quart ) to increase the mash temp, when I noticed it was low...

Thanks for the advice. I did do searches for cocoa and raspberries, but all I could find was a lot of debating and not too much definitive answers. Which I guess is how home brewing is, but very confusing on what the best way to do things. Also, do I need to roast the nibs?

In case anyone is wondering, I just brewed this sunday on my new all grain system. I did not do this on the stovetop and try to do a partial addition, so someone else will have to run that experiment if they want ;) My final recipe: Recipe Specifications -------------------------- Boil Size...

So I want to make a chocolate raspberry imperial stout, and have done a lot of research on it. Based on my reading I got my base recipe for the stout here: Recipe Specifications -------------------------- Boil Size: 8.24 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.00 gal...

I definitely will, but it will be in a few weeks, got 2 batches before this one. Was just doing research haha.

Yeah from the things I have been reading it seems feasible. Just not a lot of people have done it with a 3 gallon brew kettle. But it is such a low gravity. I wonder if the IBUs should work out like beersmith calculates.

So is that procedure ok?

Post boil gravity it says: 1.041 which is the same as the OG calculation. That doesn't seem so accurate. Pre boil it calculates as 1.081

beersmith

I'm trying to get rid of leftover hops I have. Anyways, based on that mad fermantationist post, I've been rethinking the grain bill. How feasible would it be to do an all grain partial boil? Recipe Specifications -------------------------- Boil Size: 2.82 gal Post Boil Volume: 2.60 gal Batch...

I understand the concept of hopbursting. I was just wondering is a gravity of 1.043 and IBU's of 50.6 going to be too much?

That's really helpful. Awesome. So I should bump up the specialty flavorful malts, and drop a lot of the extract?

I'm playing around with this recipe in beersmith, and am wanting to use some of the excess hops I have lying around. I want it hoppy and low gravity, but not sure if this will be way too bitter or not. Recipe Specifications -------------------------- Boil Size: 2.30 gal Post Boil Volume: 2.08...