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So the corn sugar you should be able to find at your lhbs. It's the same stuff that you would bottle with. Table sugar will work as well. The honey is an interesting ingredient. I enjoy putting it in beer, but it will dry out the beer a little because of all the simple sugars in it. On top of...

Simple corn sugar should accomplish adding fermentables without body.

I just remembered something. If you are doing vanilla beans in the secondary, first soak them in vodka... UV makes a vodka that tastes like cake! Has a bit of the frosting flavor as well imo. Might be a good addition. I have no idea how much, maybe around a half to full cup?

Sounds good, thanks for the information all.

I think the temperature variation makes sense in not crashing twice. I generally do a secondary because of the number of primary fermenters I have. Gets beer into something else so I can brew more!

So my general fermentation process has been 7-14 days in primary, 2 weeks secondary for your regular old run of the mill beers. Following secondary I crash cool for 2-6 days before kegging. So my question is, would there be a benefit to crash cool before secondary and again before kegging? Or...

This is definitely an interesting concept. I like the idea of German chocolate coconut cupcake. What about some biscuit malt to add some of the bready-ness taste and some oats to make is a bit silky maybe? Still new at this but thought I'd throw some ideas out.

I don't think I'm one to talk about hops, but I think the grain profile looks good. A recent porter that I did and my friends loved was 6# gold LME .75# chocolate malt .25# pale chocolate malt .5 # carapils It was a good chocolate / coffee flavor. But I think with what you are doing the...

Finished brewing a pumpkin ale today. First all-grain biab. Took a lot longer than extract but I am looking forward to the results!

Yeah, the bottom is trub the middle would be the yeast slightly suspended by the looks of it. Not sure how many times you separated it off of the trub, but when I washed yeast I took off the top almost half of the washed yeast to leave the sediment. I did this twice before saving the yeast...

Boil it down to 2 gal or so and see if you can increase the OG with the hops as posted above.

It may be more Canada... But how about " beer-eh?"

If you pour it and all you get is foam from the tap. It's over carbed. When you pour you should get about as much head as you would a commercial beer on tap. Also sometimes it can taste a little acidic due to the high amounts of carbonic acid.

Thanks for the advice. I don't think I will re pitch then. Having yeast for bottling shouldn't be a problem since I'm kegging then going to the bottle from there. I dont think I tasted much diacetyl, but seeing as this is my 7th brew I'm not fully fluent in the off flavors fully yet. I...

I guess another consideration would be if it would help the diacetyl reduction since I want to age this for about a year. I read somewhere that the diacetyl flavor will increase as time progresses, so having as little as possible initially would probably be best.

So I have read that re-pitching or having additional yeast for a larger beer is a good thing. To this end, I brewed a 1.116 OG beer last weekend and was hoping to get down to 1.033. So what I did is I picked up some Safale-05 to finish off whatever my London Ale III (wyeast) didn't ferment...

Got a huge beer under way today. 1.106. Looks like its gonna be a good one!

I did a honey porter and my brother said that he liked it so much that he wants to buy the ingredients so that I can brew him his own batch of it.

Dark outside at 8 o'clock at night on the top of a frozen waterfall in -30 windchill. Full moon over head. I almost didn't get her out of the car to walk the .5 miles to the falls. In the end she said she was glad she did.

I've heard of others using coconut in secondary and it sounds like it works fairly well. I would imagine toasting them may also impart some good flavor.