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Okay so don't use flaked oats? This will only be my third batch first attempt at a coconut porter. I just want to do it right with a creamy malty taste with a nice hint of coconut.

Okay so if I use the flaked Oates do I have to mash at let's say 155 for 30mins before steeping the grains and adding my extract?

Okay so I'm about to brew a coconut porter extract with specialty grains, I would like a really creamy mouthfeel, what is the best technique or ingredient to use to get a nice creamy mouthfeel? Can I add something to the secondary or must it be with the boil?

Tanks c-rider!! I'm for sure gonna put this in my on deck batches!! After my chocolate stout finishes I think this will be next up!!

I just finished brewing my own chocolate stout this weekend it was extract with specialty grains did about 3oz of coco powder at flameout. Now I'd like to make this a coconut chocolate stout, should I add the toasted coconut in the secondary? Will the coconut flavor still come through?

This was my very first kit I did, actually it came out great, very suttle coffee taste but it was present and you could really got a nice sweetness with it. I really liked this kit. If I do another one of these because I like coffee I think I will add about a cup of strong coffee to the...

Hey no worries about the hijacking I'm always open to new ideas especially if its recipes!!

Thanks guys I appreciate all the advise. I do want more carb and a little thicker head so it sounds like I'm at least another week or two out.

I am doing a brown ale, that has been in bottles for a full week at 70degrees in my closet. My question is how long do I need to bottle condition before I can chill and crack these babies open? I did a two week primary ad one week secondary.

I can't wait to try this one out, sounds right up my ally!!

Thanks for the link and info this really helps alot. I appreciate all the help to make this batch of brew!!

I was going to use brown rice syrup and d-180 dark candi instead of the sorghum, however I was told a great method to use sorghum to reduce the strange taste. I think since it is my first gluten free batch I will just go with the traditional sorghum. The brew store said they carried some stuff...

Thanks alot that helps tremendously! I think I'm ready to brew

Perfect we are going to do a gluten free batch this weekend without he sorghum since the taste is strange. I appreciate all the advice. I'll check out that brew show on the website as well

Okay quick question would I add the yeast nutrients at the end of boil flameout or when pitching the yeast?

Thanks for the help and advice!! I appreciate it.

Sounds good! Would you change anything in your recipe or did you like the fruity taste? How long did you ferment and bottle condition for?

I had a question is sorghum a must use when brewing Gluten Free? My sister in law drinks GF beer but the sorghum taste really comes through is it a must use with GF brewing or can you use other products instead?

What advise can you provide in regards to the taste the sorghum leaves? Can I just use 6lbs of rice syrup instead? what is the best method to get rid or lessin the taste of sorghum?

I am new to GF brewing and am looking to do a extract recipe for a dark ale or brown ale for my sister who is a complete celiac. Does anyone have a recipe they'd be willing to share without too much bitterness?