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I'm brewing a chocolate stout, spicing it with dried ancho chilies, and using 1 lb. of lactose. Making a full-bodied 6 gallon batch. ***I just need a suggestion for how much of the ancho chilies to use, if anyone has had experience w/ this. This recipe was inspired by Copper Kettle's...

I recently made a great chocolate porter, and I want to enhance the body, gravity, and overall richness. I'm unsure if the basics that are needed for the imperial stout style, suggestions would be much appreciated. Bottled: Carmel Dark Ale Secondary: Smoked and Oaked Belgian Dubbel Drinking...

Since the final gravity is about 1017, can I just go from the primary to the bottle w/out priming?

This is my seventh all grain batch and it's a little ambitious, but I think it'll be great if I can pull it off. The only thing I'm not sure of is how strong the smokey and oak flavors will be, so any suggestions will be great. 6 gal batch post boil @ 75% efficiency should yield 1069 OG, 7%...

This is my seventh all grain batch and it's a little ambitious, but I think it'll be great if I can pull it off. The only thing I'm not sure of is how strong the smokey and oak flavors will be, so any suggestions will be great. 6 gal batch post boil @ 75% efficiency should yield 1069 OG, 7%...

This is my seventh all grain batch and it's a little ambitious, but I think it'll be great if I can pull it off. The only thing I'm not sure of is how strong the smokey and oak flavors will be, so any suggestions will be great. 6 gal batch post boil @ 75% efficiency should yield 1069 OG, 7%...

The past two batches I've made have had a metallic/tangy taste, and it's unbearable. What could cause that?

I just read a chapter about this in Dave Miller's book "Brew Like A Pro", and he basically stated that the grain bed should be mostly drained into the kettle before the sparging begins. "...recirculation ends and the wort is run into the kettle. However, much of the wort will remain trapped...

For most of my boils I go with 90 minutes, per Stephen Snyder's advice in "The Brewmaster's Bible". He states that 90 minutes is ideal for all-grain brewing. But a lot of good recipes in other books are 60 boils for all-grain as well. What is the effect on the wort, besides the obvious...

I brewed a stout last saturday, and the OG was 1056. The gravity has already reached 1012 in just 7 days. Should I let it rest a few more days, or go ahead and bottle it? Also, how the heck did it ferment that quickly?! I've never seen a batch go so quickly. I also have a pale ale in...

So, I'm on my 4th all grain batch, and it's going pretty well. I've started step mashing on my 3rd batch, and I had a lighter body. My earlier brews were very heavy. I want to use this clone: Yazoo Pale Ale - 5 gallon - all grain Type: All Grain Batch Size: 5.00 gal Ingredients Amount Item...