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I did a great coffee stout last year that I used a grain bag to put about 4 oz of expresso grounds in the secondary for a week. It really gets the coffee aroma across and just the right hint of flavor.

What size batch? If your talking about 5 gallons, a quick Beersmith calculation shows only 3% ABV. That is really low and doesn't account for poor efficiency, you could end up with ~2% alcohol. If it were me I'd bump that up to 4.5 or 5 lbs of DME which should get you in the BMC alcohol range...

Great work, I like the idea of camouflaging the chest freezer for use inside the house.

Thanks!

I haven't spent that much on AG equipment, just have to look for deals and improvise. I just did a Rye Saison brew day from start to finish in about 4 hours. No stress just watching the pots boil. I did a few extract beers and they were approaching $40-50 per batch with the price of extract...

I live in a college town so there are kegs everywhere and on Craigslists every day. I second the idea of asking your friends. I got a Coors keg from a buddy that had it hiding in the back of his yard for a few years.

Brewed this beer at the beginning of the month and it is bottled now. Tasted great from the hydrometer readings. Made some changes based on availability of ingredients. 11.0# Pale Malt (Domestic) 2.0# Dark Munich Malt (Weyermann) 1.0# German Wheat Malt (Weyermann) 3.0 oz Hallertau (whole...

2005 VW GLI

I'm thinking about brewing this on Sunday because I have a different Saison in the primary now that I'm going to bottle this weekend. My question is should I wash the old yeast and save some of it or just pitch the Rye Saison directly on the old 3711 yeast cake?

Looking forward to brewing this beer soon. Here in Florida it's harder to ferment in the traditional ale range (68-72) without a fermentation chamber. As a result my last few cream ale batches had some bad off-flavors, compared to my winter brews. I'm going to measure the temperature in the...

I cut mine using a simple Harbor Freight cut-off wheel(air). I used one disc to cut a 8-10" hole around the sanke valve, then I reached inside the keg and cut the lip back to about 3/4" from the wall. Took a while but it works well.

Hey guys been browsing for a while, figured I should post an intro. Fairly new brewer, done a few extracts, partial mashes and 1 all grain. Have some friends that got me into brewing and we have been looking at building a new brew rig, probably a brutus style rig. Anyway, hope to post...