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I think the best stouts I have ever had were bottle primed. Nitro is not necessary.

Wow, thanks for all the awesome info. I'll shoot for another 2 weeks + 3 days refridgeration

I stuck the beer in the freezer for an hour or so before drinking. So there's no way to get bigger bubbles using different sugars? And why would force carbonating make bigger bubbles? The reason why I ask is that there are beers, like Sierra Nevada, which are bottle conditioned and yet have...

So I did a 5 gallon batch of stout, added 130 grams or 4.6 oz of dextrose sugar (which according to some tables is too much for that style, but it was my decision), and bottled. After three weeks I pick a bottle, pour the beer into a glass, and while there is some head, the bubbles seem very...

With shipping they might come out about the same, but still not wholesale prices

Mmm, not that cheap actually. I live in europe and 55 pounds of DME can cost between 130 and 160 USD. The price of 55 pounds from this website would be closer to 200.

Anybody got a clue where I can find an extract wholesaler? Because the difference in prices between all grain and extract (spraymalt, DME) is huge

Had a quick question about "temperature controlled infusion mashing." After performing the temperature steps, is the mash sparged?

drop precipitate? you got the idea behind BIAB right. The grind seems ok to me, but no way I can check really. Thing is though, the gravity difference is there in my stout, lager, and american brown recipes as well. Not sure what a protein rest would do, most people seem to be against the...

My hometown is in Tiburon and it is across from San Francisco, but I live in Spain at the moment. We use well water, which I boil and let sit overnight before using. So if I have a hefe, using 5lb of wheat malt (2 SRM), 4lb of pilsen 2 row (2 SRM), .35 lb of munich malt (9 SRM), mash and mix...

Is it really that difficult or technical? Because as I understand it, the use of this kind of mash is to take advantage of the potential sugars in the grain. And generally the process is to start the grain out at a certain temperature, and slowly raise that temperature to a maximum, and let sit...

Is there a guide for making a congress mash? I have also seen it referred to as a ramp mash. I ask as I am a little disappointed with the efficiency results of a BIAB, and adding more grain to the mash - while being a quick solution - doesn't permit me to predict the OG with new recipes.

I have also heard it called a "ramp mash"

Is there a guide for making a congress mash? I ask as I am a little disappointed with the efficiency results of a BIAB, and adding more grain to the mash - while being a quick solution - doesn't permit me to predict the OG with new recipes.

My secondary fermentor has a spigot at the bottom. Since the mold is floating at the top I figured I could move most of it into a different vessel without mixing too much before bottling. I would be pretty upset if the batch turns out bad because I put a lot of love into this one.

My secondary fermentor has a spigot at the bottom. Since the mold is floating at the top I figured I could move most of it into a different vessel without mixing too much before bottling. I would be pretty upset if the batch turns out bad because I put a lot of love into this one.

I use star sans to clean all of my instruments and containers, and I am fairly thorough. The vanilla bean was soaked in a half a glass of vodka. Both were placed in the secondary before adding the stout. I mean to taste the stout before bottling to see if it is ruined or contaminated in some...

Two weeks ago I switched my stout from primary to secondary, adding vanilla bean. Just came back from vacations to find there is white mold (we are talking furry mold, not just spots) floating on top. Logic would tell me that the culprit is the vanilla, and the general idea I gather is that...

Yeah my hydrometer only puts the last two digits. What can I say, it came with a kit. What I think happened was that it started to ferment sluggishly, the temp lowered and lowered, forming no krausen, and then stopped because the temp dropped below 50 degrees pretty quickly after (and those...

Batch one was: 6 pounds pale malt .6 pounds crystal .3 roasted .2 Black .2 Chocolate Safale US05 Og original 1.65 OG now 1.55 Batch two was: 4.5 pale ale .25 crystal .2 biscuit .2 chocolate Yeast was Safbrew T-58 OG was 1.45 OG now is 1.38