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Let me know how this turns out! Sounds delicious!

I have a cereal killer as well. I need to get a separate low torque drill. I just used my craftsman 18v and had it churning slow but it was pulverizing the grain. :-/ Still ended up ok in the end.

I used the 16oz PB2 and the 4oz cacao nibs, guests can only taste the chocolate surprisingly. Guests have liked the beer but I was hoping it came out closer to a pb cup.

Well there have been different methods to make something similar. I tried the Chocolate Covered Beavr Nuts Buying the PB2 with it. I've had mixed results it didn't really turn out like I've hoped. Granted it hasn't been the recommended 4 month conditioning either. I'm at 3 months had a few so...

Thanks for the tip! I'll try that next time i use dark grains which is often!

Hmm I didn't even think about steeping them instead. I figured since I didn't use a mill last time that could of brought more astringent flavor out since i steeped it last time. Do you just basically start the steep while you're collecting the wort?

Well glad to say that time has healed the beer. Plus I dry hopped a few oz. Here's a pic of the Black IPA. Now I made a small beer off of the second running and the same taste is still there kind of astringent ( a little less pronounced. ) and I did not dry hop. Not terrible and those that...

I'm in! What a great giveaway!

I used the PB2 in a stout, added it in secondary the whole 16oz vacum sealed pack. As well as 4oz cacao nibs. It's funny I taste only the pb and all guests taste the chocolate. I have had it in a bottle right before Christmas. The recipe says to wait 4 months after bottling. So I still got some...

I am just curious what the astringent flavor from the roasted barley will turn out to be. I will be carbing it up just looking if there is a way to smooth it out besides time.

Should I bottle it and shelf it and try 1 every week or just keg it and do the same?

It is the first time using midnight wheat but the description is: Smooth, with no bitter, astringent, dry flavors or aftertaste. Starts slightly sweet. Mild roasted/chocolate/coffee flavors and aroma. Finishes exceptionally clean.

11# 2-row 1# Munich (had some laying around didn't want to run and get 1# 2-row) 1# Midnight Wheat (550 lovibond) 1# Roasted Barley .75# Caramel 60L .25# Carapils

It is a black IPA, I haven't tasted anything similar before. Good idea with the milk stout and blending.

So you're saying that time might not heal this batch? At least I saved the yeast.

I attempted to convert one of my extract recipes to all grain. In the extract recipe I used 1# of roasted barley, .25# black patent. (I used a bottle to crush them) For the all grain version I used 1# roasted barley, 1# midnight wheat no black patent. Is there anyway to smooth out this beer? It...

Drink it or dump it.

I got 10# of 2-row for $12. They said they'd sell a 50# for $50. I prefer hitting this shop up very friendly helpful and have a good selection. Also carry various yeast and hops naturally as well as equipment.

Alright that's kind of what i thought. Thanks beaksnbeer!

So my tank and gauges fell off the keezer hump and dented the floor. Upon inspection the gauge that reads the pressure in the tank the inside shifted and kind of dented. I unhooked it but can't seem to open it up. Any suggestions? Or just grab a new gauge for $8-11 bucks.