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The OP states this for the ratio: 1 : 5 : 10 : 15 (ground cinnamon : vanilla bean : habanero : cocoa nibs) I haven't started to look at or think about those ingredients yet as the earliest I will brew the base will be this weekend, and then I have 2-3 weeks minimum before I would add those...

No, I started too, but then figured it was a waste of time. I more or less just threw the 2-row and Sugar into brewers friend, got the percentages for those and then added one ingredient at a time and played with the amounts until the percentages worked out.

As far as color, did you check to see what SRM the 2 Row you used was? I've seen the SRM range from 1.7 - 3.5 so if yours was on the low end of that that might explain the color difference. As for bitterness you used 2oz of EKG at 60min. Assuming 5 AA which is average for EKG that gives you...

Here's what I have come up with from the recipe that @Roadie sent. These are the percentages in the recipe from Westbrook: 72.48% 2-Row 11.33% Sugar 06.23% Roasted Barley 04.98% Chocolate Malt 02.49% Flaked Oats 01.25% Dark Crystal 160L 01.25% Black Patent I have a 7.4% Scotch Ale...

I'm going to throw out a different perspective here while asking a couple clarifying questions. And, sorry for how long this post is!! 1. What method of brewing are you doing? Others have asked/explained earlier, but if you're getting kits and they're saying soak the grains in only 1 or 2...

Added the apple peels and bourbon/spice mixture a couple days ago, pulled another sample and it was still quite hazy and the taste was still had a yeastiness that masked everything else. Going to let it sit for a week or so and pull another sample, if I like where it's at i'll bottle it then...

Ok, my fermentation temp started dropping, signalling the yeast were slowing down on fermenting so I decided it might be about time to add the cherries. Run to the store to pick them up to find out they no longer carry them... run to a different store and they only carry them online. So, I...

Quick question for when bottling times comes and about fermentation times 1. For bottling are you adding something like Champagne yeast or just letting the yeast in suspension do the carbonating? I saw @Poptarts say he used WY1118, wondering if others have done the same. 2. Since Troegs...

Pulled a hydro sample tonight and this is down to 1.018 so I'm pretty sure it's done as I estimated it stopping at 1.019. was still quite murky looking, to be expected. Took a small sip to get a taste, but it's too yeast and unsettled at this point to get a good idea of what it will end like...

I like to leave them in for around 2 weeks, about twice as long as many recipes call for but I also like a stronger vanilla flavor than many beers with vanilla offer. In many pumpkin beers I feel it's used to smooth out the spices and provide a background "sweet" flavor. 6 weeks of oak for a...

Brewed on Saturday, because of weekend schedule I had to brew during the day instead of my normal early morning, RELAXING, brew time. I started my mash around noon, got that to finish right before I had to leave for a kids soccer game, I do BIAB so I let the bag drip while we went to the game...

Replying to this old thread just because I have ran into this a couple times and have a couple of observations to throw out on the table in case anybody else finds this thread, I have only experienced this with higher OG brews, 1.075 and higher. Here are the steps I've taken and observed: 1...

I recently did this with some WY3463 Forbidden Fruit. Since it's a PC release I couldn't get any fresh and had a 1.5yr old jar in the fridge and figured might as well try to build it up. Worked flawlessly, have made a couple Wit's, washed and used some of the slurry in a Tripel, and this...

I think the last two replies sum this up. First it's intent is to be a simple, sessionable, straight forward brew. I would say in the last 5 yrs many have migrated towards wanting hops, hops, and more hops, either to get more bitterness or added later in the boil/flameout/whirlpool/dryhop...

Planning to brew this tomorrow morning, just noticed sugar in the recipe when did you add that? I'm guessing with the honey at 20min but wanted to check and make sure you didn't add it with the cherries in the secondary. For the cherries, it look like the sweet only come in heavy syrup, is...

What strain are you using and what temp is the yeast stored at now? Like the previous poster said if it's close to 60 go ahead and pitch and it will be fine.

Did you still have krausen or just airlock bubbling? Not sure how much of a time crunch you're looking at, or if you're kegging or bottling, but I would give it at least 3 weeks before you bottle or keg it, regardless of whether fermentation signs stop or not. You want to give the yeast time...

As others have stated you'll be fine. I would take a hydro sample to see where it's at, if the gravity is still high you may want to raise the temp, move it to a slightly warmer spot in the house, and give it a few days and see if you see any signs of fermentation again. Just remember airlock...

So, I've gotten through drinking about half of this batch and am not impressed. Not sure if it's because of rushing things or the grain change but it's not as smooth or bright as the last batch. Definitely somewhat of a grainier finish, more bite in the finish as well, and the hop flavors...

Had a little bit of krausen blow through my airlock overnight, cleaned that up this morning and put the airlock back on since I thought fermentation was slowing going by the bubbling I saw in the airlock last night. Got home from work today and the airlock again was filled with krausen and...