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The milkshake IPAs are really good. I could help you craft one using that kit if you would like! the only issue I had was when bottling all the sugar from the fruit caused some bottles to over fizz when opened

I was expecting my BIAB to have about 75% efficiency and got about 50%

also the color is like a brown vs a jet black like a stout should be :/

I did my brew today, here is the grain bill BIAB 2.5 Gallon in the fermenter 3 gallon mash 155 1 gallon sparge 170 5.5 lbs Briess - Brewers Malt 2-Row (1.8 °L) .25 lbs American - Caramel / Crystal 120L (120 °L) .25 lbs American - Chocolate (350 °L) .75 lbs Briess - Brewers...

had to be the heat, But there will clean up just fine:)

any ideas on the mint and cacao nibs or coca powder?

im doing a 2.5 gallon BIAB and im wondering how much water I will need, im guessing around 4-4.5 gallons here is my grain bill 5.8 lbs briess 2 row 1.8L .25 lbs crystal 120L .25 lbs American chocolate 350L .774 lbs flaked oats 1.5 oz flaked barley 7.17 lbs roughly im guessing .5 gallon...

Oh god did you use brewers best pineapple extract....?

The simply ipa with about 5lbs or so of canned or frozen mangos is awesome! The wheat with some brewers beat pomegranate is also good The pale ale with brewers best raspberry is amazing I've also added oats, lactose, vanilla and green apples and strawberries to the ipa them dry hopped with...

No it don't look fuzzy, do you sprinkle dry yeast right in?

I would add some fruit or some kinda spice to secondary, this should help mask the off flavors of it being burnt

Everything was pretty well sanitized I thought. But I took a paper towel and soaked it and wiped it out regardless. It didn't have a funky smell to it so I'm not sure. It also didn't appear to be fuzzy so I think it was just yeast, just wanted a 2nd opinion

I woulda throw in some lactose and chocolate extract and made it a dessert IPA:p

Really? It showed up only 2 or 3 days after it was brewed. And the carboy was sanitized well

It looks like it's mold to me. Yeast don't float on top they sink to the bottom when the beer is chilled. I would toss the beer no use getting sick. And cleaning is different then sanitizing...

Fermenter was sanitized using starsan. Dry yeast was sprinkled in mouth of carboy

Making a small batch of a chilli chocolate beer. How much coca powder would you add or cacao nibs? Would you put them at flame out? Also how much chilli powder? I'm aming for around 8% abv and 40-50 IBUs 32oz 2 row 3oz Carmel crystal 60 3oz chocolate 8oz flaked barley 2oz American capraplis 2oz...

go to the grocery store and get natural apple cider, pop the top pour out about a inch or two pour in bread yeast and add a plastic balloon around the top of the plastic jug the cider came in, wait 2 weeks and your done! you can also add other fruit or spices or even something like oatmeal!

Wait so I'm a bit confused. What would you recommend? Cause I'm about 20-30 IBUs off if I'm only at 40. The beer is already bottled, which seems like the delemia. Any details you can offer on how you'd go about fixing it would be appreciated