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Don't kid yourself, either. They are using chocolate flavoring. There is no way they aren't.

If anyone is looking to come up with a clone this is what they say they use: Our twist on the traditional robust American Porter, Shake Chocolate Porter is dark black in color with rich, sweet aromatics and flavors of dark chocolate, coffee and caramel. This unique brew blends five different...

Obviously it depends on your own taste. I like a strong pumpkin pie spice flavor. "dry spicing", if you will, is going to give you more pumpkin pie flavor and aroma since nothing is getting boiled off or fermented out. If you aren't getting any spice aroma than I would think about adding some to...

This turned out awesome. Finished really high (10.22) which gave it a great sweetness. I threw a 1/4 tbs of nutmeg and allspice, half a cinnamon stick, and an oz of vanilla extract into secondary. Only thing I might change next time is add some rolled oats for a bit more body. This is...

This is interesting and I plan to try it out.

Would this would be a good candidate to turn into a chocolate stout? Mash a little higher and toss in 5 or 6 oz of cocoa powder at 5 min?

Friend of mine with chickens takes em. The chickens love em, even wet, they eat it right up.

Get a bucket and mix up a few gallons of StarSan with distilled water. It should stay good for a loooong time. Just continue to reuse it. That's what I do.

I do as well, simple and effective.

Interesting. Looking at the nutrition info there are no proteins or fats, which is good. What the heck is it then? Maltodextrin with some sugar and vitamins/minerals?

US-05 =/= saison

You'll be fine without a starter.

I wouldn't see why it would matter, it's all going to be released during the boil. Then you are going to re-oxygenate it before you pitch your yeast.

Freeze to burst the cells and then thaw and soak in vodka for a few days and dump the whole mixture directly into the bucket or in a bag. Vodka will sanitize and act as an extract.

Try placing it somewhere a bit warmer? Seems a bit high.

I'd use cocoa powder instead, at the end of the boil. Bakers chocolate is going to have a lot of fat, which you don't want.

Taste it and see! Stouts usually get better with some aging, but you can drink it whenever you;d like.

With two lbs of lactose the FG is 1.012? That seems off.

To give you a simple answer (because that's all I am capable of), mashing lower than 152 F will give you a more fermentable wort while mashing higher than 152 F will give you a less fermentable wort. Cooler mash (146-152?) means lower FG and warmer mash (152-158?) means higher FG It's...

Eh, I've read in many places that with modern malting, a 90 min boil isn't really necessary with pilsner anymore. I don't do 90 min boils and I have never had a problem with DMS