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I'm looking on the Allagash website at their brews and holy crap, they list the ingredients! Looking at the grain bills though such as for St. Klippenstein, I can't imagine the grains have enough diastatic power to self convert: Dark Chocolate Malt, Roasted Barley, Chocolate Malt, Brown Malt...

I'm making a coffee vanilla stout and have already steeped in moonshine and added 2 vanilla beans to the secondary. I've been reading around to see what I need to do to add the coffee and it seems cold brewing and adding to taste in the bottling bucket is the favored choice. I've seen where...

So I pitched my yeast yesterday (S-05) for my first stout. Came home today, thermostat for my house is set to 74 but I keep it in a non-perimeter touching closest that usually feel much cooler than the rest of the house and the sticker temp gauge says 78-80 so I know inside it's even higher...

I have a 5gal batch quad and I'm going to rack to secondary in a week and add tart cherry concentrate and oak chips soaked in bourbon. I was wondering how much of each should be added to have light taste of each, more than a hint, but less than a wow cherries and bourbon?!?! The concentrate...

It's time for me to start asking about going into a secondary fermenter. I'm trying a Boulevard BBQ inspired extract quad. Their BBQ has cherries added as well and I've read how they split each batch and cherry one half and then mix them before bottling, but I don't want to go this in depth. I...

I'm aiming to make an extract quad recipe and honestly if it tastes half as good as anything on the shelf, I'll be happy. I know since it's a high grav beer I'll have to use a yeast starter. I've read it's ok to use tap water to brew and my city has pretty clean water but they add...