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I find more and more that i like my beer probably a little warmer than standard fridge temp. I actually drink some beers at room temp (big stouts like dark lord). IPAs lose their hop character when they are too cold as well. 42-45 degrees is a pretty good range for me.

No, Donny, these men are nihilists, there's nothing to be afraid of. Are they gonna hurt us, Walter? No, Donny. These men are cowards.

So I just finished soaking my 40 oz of cacao nibs in Kahlua for 4 days to pitch into my 10 gallons of imperial chocolate stout. I strained the liquor off of the nibs to avoid dumping -too- much of it into my secondary carboys and was left with a good deal of Kahlua. Long story short...

Ive broken one before, I can confirm this D:

I settled on Wyeast 3942 I think. "Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness." I am approaching...

Ya I dont throw the beer away after ive tested it, was wondering why no one had mentioned that approach.

For cereal grains I believe you just have to "gelatanize" them by cooking them before mashing, otherwise you wont get the fermentables out of them. So for a 10 gallon batch im leaning toward 15lbs flaked rice, 15lbs american 2 row, then maybe 1lb of something to bump the SRMs to 10 or so...

What % of the grist do you think is advisable for flaked rice if I am going for strong rice overtones? Thanks.

I (finally) got a hold of a 6 pack of "Samurai" by Great Divide and absolutely loved this beer. I know there is a stigma attached to rice in beers, but I feel like Samurai would change the minds of many if they could just try it. I have no experience using rice in homebrewing so I decided I...

I repitched the 099 5 or so days ago and I am still getting some activity in the airlock (4-5 bubbles per minute). I threw in a pound of simple sucrose and a double helping of yeast nutrient to get it going. I am not expecting gravity to drop below 28 or so but we will see what happens. I did...

So I think since I already have 2L of WLP099 handy ill just decant and split that, boil up a pound of sucrose and some yeast nutrient per fermenter and pitch it all with some good aeration. 1L of active WLP099 with nutrient and aeration should be able to finish this off I think. Thanks for the...

I have a big chocolate milk stout still in primary from 2 and a half weeks ago that we have lovingly dubbed "Cowsmanaut". It is currently sitting at 1.038-1.039 FG. Should I or should I not be surprised based on this, looking back on it, insane recipe. 21 lbs maris otter 3 lbs C/C 40L 3 lbs...

I do 10 gal batches (so collect 11ish from the boil) Pitch into two separate 7.9 gallon buckets with different yeast strains in each one. It helps you perfect recipes much more quickly.

If you are going to be in Chicago its a short drive over to Three Floyds. Best beers in the world in my humble opinion. Also... Revolution Brewing http://revbrew.com/ (They dont distribute, brewpub only, but very good and tasty food) Half Acre...

The original 2000ml was using the 10ml per gram of plain light DME ratio and yeast nutrient. The fermenters I am pitching into got a 1 quart starter with pure oxygen aeration and yeast nutrient and went from 1.108 to 1.040 on their own. Considering how seriously under pitched they were id say...

I was wondering what the best approach would be to growing a significant amount of yeast from a single vial would be. I am using a 5000ml and a 2000ml flask, plus I have all sorts of growlers laying around. I also only have one vial of WLP099 that I need to grow into 4 viable starters to pitch...

Ok so I have the 099 and I plan to make a yeast starter in the morning. Only 1 vial was available though and I need to grow 2 starters out of it. How big should the starter be for a beer thats already 75%ish done fermenting?? Keeping in mind the gravity is sitting at 1.040 in the Belgian strong...

Copy. Do I need to give it anything else? One person suggested 1lb of table sugar dissolved when I pitch the 099.

Update: Belgian Strong is currently at 1.040 while the abbey remains at 1.044 - 1.045. I just stirred them up so hopefully they continue attenuating. Any other suggestions?

The other option is; I just called my homebrew store and they have one vial of WLP099 that they are saving for me. Trouble is I have 2 5gal fermenters. Is it possible to split one vial between two yeast starters and eventually get enough cells to finish the job or would I have to have a second vial?