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Thread back from the dead, but I haven't found much on here for vanilla porters. I found this recipe when I was searching around and wondering what some of you guys thought. I fly sparge, so I'll probably bump up that temp a bit, but other than that I thought this looked pretty tasty! Breck...

Good to know. I actually had carbonated some water in a keg that was on the line up until this incident. No issues other than the water kinda freezing up once due to the freezer turned down too low once. I'm thinking you've got a good idea to do another water test run before dumping the rest of...

To start off, I did this on my magic chef hmcf7w1. Other freezers may be different, but if you're slow and steady I don't see how you can ruin anything. I have been wanting to mount my CO2 tank outside my freezer for a while now simply to monitor pressure easier and have more room for hoses and...

Actually, what a few of us have already said is that 1 pack worked great for a 10 gallon batch. I plan to brew this again and I plan to use 1 pack without hydrating like I previously did. On that note, hydrating the yeast sure won't hurt anything.

I'm going to look into this as soon as I get back home later tonight. Hmm I have no misses. It's my house, my garage, and my problem. :) I've got a lotta bummed out friends that were excited to try it though. Fortunately I've got another 5 gallons I can keg.

For what it's worth i brewed 10 gallons with 1 pack of Nottingham and had great results.

I would agree, but when I arrived and found the massacre the tap was closed. Haha thanks sir! It was the far left tap, I had carbonated water in there up until this point with no issues ever. I would normally keep the liquid line off, but the "out" post on this keg wouldn't close...

We've had an exceptionally cold last couple of days out here in Colorado and unfortunately for me I don't think kegerators were meant to operate at below freezing temps. A couple days ago I kegged a chocolate espresso stout that I've been waiting over 2 months for. I turned my CO2 up to 20psi...

So I did 3 weeks in the primary and I'm just about at 3 weeks in the secondary. Would it make sense to only keg one of my 5 gallon carboys and let the other one keep sitting? I've read that some of you guys let it sit for months, but really it doesn't look to be doing anything at this point...

Just gotta read back 2 pages to #4177 to see that the first page is still the original.

^^ That would make sense. The beer didn't look super clear when I was racking to my kegs. Again, tasted great but I'd like to hit my numbers a bit closer next time. This is a cheap brew so I might just do it again and update my efficiency.

I wish I could answer this question, but my pallet is nowhere near the point where I'd be able to obviously distinguish diacetyl. I thought that 175F was a hot sparge as well, but that's exactly what BeerSmith advised...

Yea this was the first time I brewed on this rig so just guessed a 70% efficiency and went with it. It'll take a few brews to dial in but wanted to make sure I wasn't off on something else before I adjust that. The beer tasted good so I won't complain haha just wanna dial things in. What temps...

Finally got some numbers back and while the sample tasted pretty good, I'd like to try and figure out where I went wrong. Most of my numbers came calculated from Beersmith. OG 1.05 FG 1.006 ABV 5.8 - I mashed in 24qt at 160F. I was initially low and had to drain off some liquid to boil and add...

I believe I'm seeing Krausen on the sides, but the conical is not clear and I don't want to remove the cover and allow oxygen to enter. Fermentation temp is between 66-68 according to the other carboys in the room. I don't have a thermometer in the conical yet :( If when I take my reading I find...

It's been about 3.5 days and I'm not seeing any bubbling. I'm using my new minibrew conical fermenter for the first time, so hoping it just doesn't have a super tight seal or maybe the blowoff tube is oversized to see much constant action in such a low gravity beer. I used dry Nottingham yeast...

I've got 20oz of espresso brewed up and wondering if I should split this between two 5 gallon carboys or put it all in one... Edit: The correct answer was to split it up. (Whew) and glad I did because even with 10 oz in each 5 gallon carboy there is a LOT of espresso kick to it. I also added...

Alright then, I guess that settles it haha. I'll stick with the original recipe for this batch. To answer your question, no I don't always add fruit to my beers, but I try to emphasize a specific flavor ie. "citrus" IPA, or "espresso" stout, or "apricot" wheat. I appreciate your guys' feedback.

Brewed up ~11 gallons of this on Saturday. It's in the conical now :) I'm thinking I might throw some lemons in the mix at the 1 week mark to give it a little kick. Thoughts?

Stumbled upon this little gem a few weeks ago as well as a new conical. Refinished and reran all the hoses as well as mounted the motor and plate chiller a little nicer than before. Just finished up my first brew on it last weekend and wow that was easy! I sure didn't expect to have my own rig...