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Black IPA. Roasty and bitter/hoppy? No thanks As a whole i'm not a huge fan of a vast majority of beglian style and actual belgian ales i've had. The ester profiles typically found in those strains are not pleasing to my and i've found that with beglian styles fermented at both high and low...

We did add some lactose so that will help. The pb2 may be a little tough to was because it turns into a thick paste when wet unless it is heavily diluted. I could see it being possible for home brewers using .5-1lb of the stuff but for me at 11lb to a bbl I would need me whole mlt to do so...

I have experienced the same and would suggest the same things

Very thick, salty, and not as sweet as I was expecting. I'm going to run it anyway of course. I'm not at our brewery computer but the estimated OG was somewhere around 1.050 counting the lactose but not counting the pb2 (it's a session stout base beer), with 11 lb pb2 in 1 bbl the actual OG...

Update #5: Smells like salt and nuts, not actual peanut butter. Can't taste it yet since its still at about 190f I'm going to cast here shortly so Ill take a quick flavor test when it's at pitch temp. This better taste great because PB2 is a gigantic pain in the a$$ not taking into account...

Update #4: pb2 DRASTICALLY lightens the color/lowers your SRM. My 31+ SRM stout may have just become an amber ale lol

Update #3: If you go the route of PB2 add it while your wort is still boiling or else it's a huge pain to dissolve

Update #2: UPS didn't come in time so it's officially 11 lbs per 1 BBL

Update #1: I'm starting boil right now and our delivery still hasn't come in so UPS has about 80-90 mins or else it will be 11lbs in a 1 bbl instead of 15.5lbs lol

Winter Garden! If you come near New Smyrna at all shoot me a PM. The brewery is still in it's testing phase during build out and we'd love another local brewer's opinion on our core brand contenders

I've tried separate dark grain steeping as well as "late mashing" dark grains, none of them made that much of a difference. Minor ph change but either way I was still within acceptable spec. You'll actually find more of a difference as to what dark grains you use vs when/how you use them. For...

This may not be of help at your house but commercially I worked at a facility that found beerstone in a few of their tanks at one point. They implemented a practice of hot rinse, phosphoric acid CIP cycle (20 mins), Hot Rinse, Sodium Hydroxide CIP cycle (20 mins), hot rinse, check PH, cold...

Yea sorry, I kinda derailed and didn't answer your question haha. I am very familiar with Brett also, I was in charge of two different brewery's Brett souring programs. If you want a strong Brett profile you are looking at 10-12 months but since you blended, and want more "berliner" then...

Wow... 3 months on a berliner? That is one of my go-to's except I have my own weird little take on brewing one. I have had off the boat Germans compliment this beer. 50% 2 row 40% white wheat 10% carafoam Mash half of your 2 row in 25% +/- of your projected strike water and let it sit covered...

Ok, few things here. Cocoa powder destroys head retention as will the vanilla beans. If you are already making a tincture for the coffee and peppers then do the same with the vanilla beans and also for cocoa nibs to use in place of the powder. Carafoam and carapils are actually not directly...

Central 28 is putting out some great liquid for sure. New Smyrna Beach brewing, I feel, is in the top 10 in the state. The owner Chris is a solid dude, very knowledgable and talented brewer, and one of the hardest working people I have met in this industry. I am the brewer for the new Half...

Something you can do is brew the kit as the sheet states except add some more hops! Hoppy amber ales are actually pretty nice as long as you keep it on balance. Try this: buy 2 more oz of willamette hops, brew the kit as the instructions state except add 1 more oz to the 60 min addition (2 oz...

I usually run my ales at 64-66f for 4 days then bump up to 68-70f for 3 days as a "d rest" and that has always cleared up sulphur aromas on any yeast I've used that typically produces it. I would say just up to 68-70 for another 2-3 days then cold crash and follow your normal keg/carb sop. I...

It's funny, I've used 05 and 04 a lot when I got started and am very familiar with both. I kept thinking "that sounds like 05, not 04" and was almost about to post that without reading the rest... Until I got to the part where you said it may have been an 05 slurry. I'm going to put most of my...

https://www.homebrewtalk.com/showthread.php?t=595170 Just put it up today. I'll keep posting as it goes. Next update will be Friday with final gravity, final ph, and final fermentation notes. At that point I'll initiate cold crash, take my usual weekend off of work, then next Monday it all...