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I saw this thread and gave it a go with some slight changes, brewed on Saturday morning. 9.0# Marris Otter 2.0# Victory 1.0# Flaked Oats (1/2 toasted) .5# Crystal 80 .5# Crystal 40 .25# Chocolate .25# Special B .25# Blackprinz .5# Dark Brown Sugar (60 min) 1.0 oz EKG (60 min)...

If it blew off into your airlock and container after changing to a tube I'd guess that's where your kraussen (foam) went. If you see bubbles it's still fermenting but maybe not enough to be actively bubbling the airlock. Fermentation can take generally 7-14 days depending on your volume, recipe...

Count me in, looks great!

Count me in!! :mug:

I'm in!

I was looking at some clones for Lagunitas A Little Sumpin' Sumpin' and also Three Floyds Gumballhead. The latter looks closest to what I was thinking. They're using some 2 Row, White Wheat, and Belgian Cara-20 with 5lbs Wheat DME. One person couldn't get the DME so they used 6lbs LME instead...

I'm trying to come up with a recipe for a Wheat IPA. I'm using some ingredients that I already have for a base Wheat beer but I want to try something different with a little hoppy character. Here's what I'm thinking so far: 8oz Carapils [in stock] 8oz Crystal 20 [in stock] 6lbs Wheat...

Oops, it's actually 8oz of cocoa nibs! 16oz would have been overkill :o I'm excited to see what flavor profiles come through. The color looks great. I was worried with the chocolate it would darken the beer but it still fits a brown ale profile. I'll let you know how it turns out.

Thanks again Reno. I plan to let it sit for two weeks once adding the fruit. I'll add the pectic enzyme at the same time. Maybe I'll rack to a tertiary for another two weeks before bottling. I've heard the longer you let fruit beers condition the better the flavors so I'm not in a rush with...

One other thing I am wondering. I have some pectic enzyme that I use with cider to clear out the haze caused by fruit pectin. Has anyone ever used this in a "fruit" beer and is it worth adding? Many thanks!

Thanks Reno. I already planned on freezing the fruit (to break cell walls...) but I had read other people still suggest boiling in hot water (also read soaking in Vodka) even if frozen. It'd be a lot easier if I can just use them frozen though! I can up the fruit but think 5lbs might be too...

So I brewed a base wheat beer this weekend, and it's sitting in my primary. I plan to rack it to a secondary this weekend and want to add some fruit flavors. I originally planned to add some wild raspberries I picked last summer and froze, but I don't have as many left as I thought. So...

Just to give an update, I racked this to my secondary last weekend. I added 16oz of cocoa nibs and a vanilla bean, hoping to bring out more of the chocolate flavor. Plan to let it sit for 2 weeks and then bottle. :mug:

Thanks for the feedback from everyone. I'm going to remove the roasted barley and add 1/2 lb Victory and 6oz Crystal 60. I plan on brewing this weekend so I'll let everyone know how it turns out. Cheers!

Thanks for the suggestion Lester, I want some of the roasty flavors so maybe I'll cut it back to 2 oz. sfrisby - Did you add the syrups to your secondary? Did you ever get a recipe that worked?

I'm trying to make more of a brown ale but not concerned if the color ends up dark like a stout. The LME is unhopped and is 3.3 lbs

Hi All, Just recently joined after months of reading and gathering some great advice from others threads. I got into brewing a few months ago and you could say I've caught the bug, already brewed 5 batches and loving the experience (and having cases of beer in the basement)! Most of...