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The key to avoid this, and i found out the hard way, is to have the minimal height difference that will allow the syphon to run. If you run a slow and weak syphon you wont pull any air through the beer while being able to filter most junk. If the fermenter is too high compared to the collection...

Ok so i am brewing this one again this weekend. First of all this brew has been a smash hit. People still say there is no way I brewed it. Any way this time i am changing two things. First i am adding about 1.7oz of pb2 at flame out. Second, when going to secondary i want to make sure the pb and...

So i just tasted my latest batch of this that i naturally keg carbed. I am deffinatly going back to my original recipe were i didnt halve the hops from the original recipe.

I have 5 gallons kegged that i decided to naturally carb with priming sugar. Its for a part on the 22nd so i hope it comes out ok. I noticed at 3 weeks it wasnt as clear as the last time i brewed it. I did have a minir boil over though so maybe there was just more prituen haze this time.

So i figure i would give a luttle update. I brewed this on friday the 7th. I hit all my numbers but i realized i had about 11% oats so it might have a funky mouth feel. Im excited to try this but i want to try the sorachi ace in the cream of three crops ale.

If you can do two gallins just doubke the amounts. Trust me its worth it lol. Brewing this again over christmas weekend

For 1 gallon All grain 2.35# 2row 3.2oz flaked oats 5.2oz chocolate malt 1.6oz carapils 1.6oz caramel120L 1.6oz roasted barley 2.6oz of pb2 1oz cocoa nibs 5.7grams of chinook@60 4.3 grams of spalt @60 2.8grams od spalt @10 I have never done such a small amount so i would recomend BIAB method...

I can scale it for you this after noon with actual numbers but the easiest thing would be divide ever weight by 5 (or5.5, cant remember how i posted the recipe.) And that will be a pretty goood estimate

I read it is very leminy in aroma and flavor. Originated in Japan.

So i just had my mind blown. My local produce stire had small single serving pb2 packs. So first iff the regular pb is very light in taste. I can see why i only pick up a lught nuttyness and bitter. Now the chocolate pb2 is just amazing. I will be using this the next time.i brew and halving the...

Est Original Gravity: 1.046 SG Measured Original Gravity: 1.046 SG Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 4.7 % Bitterness: 17.4 IBUs Calories: 151.6 kcal/12oz Est Color: 3.4 SRM Ingredients Amt Name Type #...

Est Original Gravity: 1.074 SG Est Final Gravity: 1.018 SG Estimated Alcohol by Vol: 7.5 % Bitterness: 121.4 IBUs Est Color: 6.0 SRM Ingredients Amt Name Type # %/IBU 14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.3 % 12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 5.0...

Ok so im going for 121 ibu. Im deffinitly sticking with the sorachi ace and maybe server with a lemon wedge. Ill post a formula when i get home

hmmmmm i like that. Maybe Use Sorachi Ace or that electrifying lemon taste lol

I'm hesitant on wit beir yeast because i don't want to risk banana flavor in this beer. I wanna try S-04 because people say it has a fruity finish which i think may compliment what I am shooting for. This is my first made up recipe so it could be a disaster.

I know this is an old thread but this post is from this year. Trader Joe's no longer makes the Peanut Flower.

So if ther is one thing I love about brewing is brewing for other people. Most people I know love beers like Blue Moon and Summer Shandy. So here is my attempt at a Summer Lemon Wheat. 5.5gal 5# Two Row 4# White wheat malt 1# rolled Oats. Mash at 155F for 60 min - Boil 90 minutes to...

So here is my insanity. I want to make a brew with the OG approx 1.210. Like in back to the future the delorian needs 1.21jiggawatts (yes i know its actually gigawatts) to power the flux capacitor. I would think we are looking at a barleywine most likley but it would be awesome to make something...

I wonder if it would be better to add the pb at flame out. I would think it would give you better flavor and aroma instead of boiling and degrading all the pb protiens. Also i wonder if the extra cocoa powder kills the pb as well.

No. For the priming sugar it is for sanitation but also heat energy will allow the sugar molecules to disassociate into solution easier and faster. You don't boil the hops because you are adding them for aroma and flavor. Boiling reduces the aroma and flavor and creates more bitter. For the most...