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yea, that and introduction of something that was unsanitary... I am definitely a stickler for having an extremely sanitary workspace/equipment. It really helps that i'm germaphobic anyways. When I heard that brewing had to be completely sanitary, I thought I had been born for brewing.

So i was brewing a double chocolate stout thursday... forgot to add the cocoa powder. so i added about a cup of water, and 3 oz of powder. I boiled the mix, and then let it cool down to 80* and then added it to the primary about an hour, maybe two after the yeast had been pitched into the...

brewed thursday... expected OG was 1.099, and i achieved 1.092. Pretty happy with the results. I used just 5 gallons of water, instead of maxing to the 5 gallon mark on the bucket. hopefully the recipe will taste good afterwards.

thanks... suggestions to add or increase any of the specific grains in order to maintain the chocolate and not bring onboard a coffee/roasted flavor? changes (?): 5 lbs dark dry extract 3 lbs dry light 1 lb roasted barley 1 lb British black patent

Good morning/afternoon/evening. Here is the current recipe I'm working on. Definitely a work in progress. The goal is to obtain something similar to Chocolate Oak Aged Yeti, Rogue Double Chocolate Stout, or the ommegang chocolate indulgence. As a side note, I enjoyed the chocolate...

Looking to brew something similar to lindeman's peche (sweet peach lambic)... Did the peach wit come close to that taste?

My local homebrew supplier has prepackaged grain/extract "kits" if you will... Each of the kits call for a liquid volume of 5 gallons at finish. both of those extracts were dried variety. as I continue to do my research, I am starting to see where you've reached the conclusion that the malt is...

Yooper, Here was the last brew: Cherry Stout 6lbs dark malt extract 1 bag with (not sure of amounts) black patent malt crystal malt - 60L roasted barley malt 1 1/4 oz Brewers gold pellets 1/2 oz amarillo whole hops 3oz cherry extract Yeast: windsor starting gravity should have been around...

extract/partial mash. that was one reason why i wanted to steer clear of the lambic brew itself. I have found a few recipies for the lambics, but not satisfied with any as far as the extract versions.

My next brew planned is a Double Chocolate Stout, similar to Rouge or Yeti. Want the beer to have the "body" of that style. I've ended up with the dark color of the stouts, but the body of a Newcastle. All my buddies really enjoy my dark brews at that point, because it doesn't have the same...

Lacking body in my beer... here are a few particulars to my style that might contribute, but not sure. 1. I pull the specialty grains that i've steeped out of the brewpot; try to squeeze all the water I can out of them, but sometimes it's just difficult. 2. I start to heat the water as I...

Thanks electric_beer From what I understand after some prelim research, apricots also impart a peachy flavor, but without the fermentables. any advice for that direction?

So the girlfriend likes Lindemans Peche. My brewing skills are not quite refined enough to brew a lambic at this point. I have about 6 brews under my belt, all ale styles. Didn't know if there was a suggestion out for another style of beer which might be substantially easier to brew, but yield a...