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Thanks - this is exactly the input I was hoping for. When you say offensive, what do you mean? I really enjoy the raisin, plumb, currant flavors, so maybe I'll like it too. I just don't have much experience with special B. The majority of my brewing has been APA's, IPA's, Cream Ales, Lagers...

I haven't, but I just looked it up and see that it is pretty much what I'm going for. I think ill brew the one above to use up some grains, and switch up my hops using Jamil's recipe as inspiration. Thanks for the insight@

Hey all, Been brewing for about 5 years, 3.5years all-grain. I tend to not brew the same recipies multiple times (exceptions = cream ale and IPA). This is my second go around at a red ale. I'm looking for something that has a nice malty backbone and is a deep red color (~15SRM?). I love...

Thanks for the responses! I guess I'll just do it and report back. Who knows, maybe I'll stumble upon some great tasting recipe/yeast combo! I know white labs does a red with the yeast in their tasting room, but I've never heard anything about it or tasted it (need to stop by next time I'm...

Thanks for the response. I usually strive to make great beers, as we all do - by "fine", do you think it will be good? Better than say wlp001? I'm thinking a really clean, almost lager like red would be great. If it would be better with the traditional yeast I'll prob just use that....

So, first off let me say this the title is a bit misleading since I will not be pitching on to the whole cake. I will pitch onto an appropriate amount of slurry for the beer that I brew. My main question is that I am going to be racking a cream ale and bring a red ale next weekend. I searched...

I will do - although it may be hard to tell with all of the other flavors happening in this beer. I tasted them before I brewed and there is definitely a flavor difference. The toasted oats remind me more of an actual oatmeal cookie, whereas the plain oats have that raw silky taste - more like...

Yeah, it is a lot of juice, but it's actually less than the 9 jars (72oz.) in the original recipe that I got my inspiration from: https://www.homebrewtalk.com/f68/chocolate-cherry-stout-326884/ and this beer's OG was less than mine. I don't want 'Cherry Rocket Fuel', but instead a nice...

Yeah, the three different base malt are unnecessary, but I was trying to use up what I had. Other than that, it's really just base, chocolate, some darker crystal, Carafa for a little bit of roast, and honey malt for some sweetness. Table sugar is there just to help boost the ABV and dry it...

This does sound good. I like you chocolate and other flavor infusion techniques! Why the DME? Was it to adjust to hit your numbers?

Thanks! It's in the fermentation freezer at 63-64deg F right now at day #4 (pitched Sunday night, Thursday morning now), so I'm not really sure how the cocoa affected the flavor or aroma. It smelled awesome going into the fermenter though! I actually could only get 7 jars of the cherry...

Maybe add some crushed campden tabs to the juice and let it sit for a day or two before adding. That should help to kill any wild yeast or critters in there too.

Well, I made some changes and brewed this one up last Saturday. I mainly just increased the base malts and changed the hops around to up the gravity and balance with IBU's. I also switched from using cherry extract to using 100% pure black cherry juice concentrate that you get and whole foods...

Ok, so the starter is nearing readiness. I think that I may step it up again by pouring the raw grain starter into a 1 liter dme flask starter. It smells pretty good. Fairly clean, but definitely some sour smell. Not sure if I'd say "garbage", but sour funk for sure. Tastes a few drops and it...

Great - glad to hear that not everyone takes the interweb so seriously. Just remember that there is a lot more to a place than what comes through some d-bag's persona on TV. There are far more cities in OC than just those were the housewifes and Kobe live...:D (plus, I was transplanted here...

Haha, I like the response! I just re-read what I wrote and I hope that I didn't come off as pretentious or anything. Not meaning to say they ARE on the forefront, just that they perhaps WERE and definitely were putting out beers that pushed the limits and introduced a lot of people to what...

Agreed completely that those are all fantastic breweries (lets not forget, Mission, Lost Abby, and my new personal favorite - Societe). But we have to temper their great beers and the general fantastic SD beer community with the fact that Stone really helped bring the recognition to the area...

No offense, Gabe, but TN isn't really the best place to get your hands on fresh Stone beers... Not saying that they are the best brewery out there, but they are surely on the forefront of bringing damn good west-coast style beers to the market. Aggressive, yes - but most of these super hopped...

I have to agree. I usually love all that Stone has to offer and we frequent the brewery often, but the 16th anniversary was bad. I couldn't even finish my bomber. It has this soapy, herby flavor that is really not good, especially in the IPA base.

Haha, wow. I just looked back and realized that the molasses was called out in lbs. I must have goofed when writing down my recipe and just put 4oz, assuming the recipe was calling for that... Hmm so it looks like I've been using much more molasses than called for, but oh well. It tastes great...