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What yeast?

Me and a buddy wanted to try and make a Snickers stout so we brewed a dry stout, dumped 18 snickers bars in the boil then added some lactose w/10 min left. All of the caramel fermented out so the only thing you got was some slight roastiness from the peanuts. It still won our club...

Thanks! I'll let you know how it turns out!!

I just got a 3 gallon carboy for Christmas and would like to do a small batch but not sure what to make. What I have on hand- 3 lbs of Light DME 1 can of Mr Beer Pilsner LME 1oz. Cascade 1oz Citra US-05 I was thinking of doing a hoppy pilsner with some crystal 20 steeped in the boil but...

I have a buddy I work with that swears ALL of my beers taste like coffee. I gave him an amber pale ale and he still complained that it had too much "black coffee taste". I guess I shouldn't put too much into it, he orders Bud Light Lime whenever he goes out.

5 gallons of a winter warmer last weekend- =33,591

I thought the same with the flameout approach. Several times I've brewed the base beer and added the adjuncts later in secondary but the recipe called for it so I figured I would go for it. I tried pulling off about 10oz of the beer when racking to see if I could get an amount of the...

In late August I brewed an AG pumpkin ale (10 gal batch) with canned pumpkin in the mash, I then added 3 teaspoons of McCormicks pumpkin pie spice to the boil kettle at flameout. When I recently pulled a sample while I transferred into secondary I noticed there was very little spice noticeable...

I use potassium sorbate/camden tablets to kill off the yeast then backsweeten it with syrup or more cider. I don't know of any way to backsweeten without causing bottle bombs. I also dump about 3 cups of brown sugar to ratchet up the alcohol and to dry it out a bit. Both year I've kegged and...

You have plenty of time to carb up if you have a month. I have racked into a keg on a Tuesday and had it carbed for a party on Sat. (wouldn't recommend it) In your case I would rack it, purge it, then let it chill down for a day. Then hit it with 20psi and shake it around a good bit and let it...

Great recipe! I had one small problem though, I did a ten gallon batch and used the zest off 7 lemons and after carbing it for the last two days I get a very slight lemon taste at the end but I was expecting more. I'm going to try and dry hop with another ounce of zest in vodka and see how that...

Yes, we're going to introduce the 'bugs' in the barrel. I didn't want to infect my siphon or risk having contamination on anything else for future brews. There are some others in the club that have pitched in primary though. Thanks for the help!

Those bubbles are what had me worried, usually they aren't that large and they had kind of an 'oily' look to them.

I am trying to brew a flanders red to be aged in an oak barrel and had a slight problem when I was brewing. I underestimated the amount of wort I would need to complete a 90 min boil(to eliminate DMS). After I sparged for my standard 6.5 gallon pre-boil amount I gathered another 2 gallons to do...

I'll swing by Costco and pick their variety pack when I need bottles they are nice standard non-stamped bottles and runs $18.99 a 24pk and a 24pk of clean glass from LBS is $14.99. I don't really care for any of the beers (my fave is the German Lager) but my friends always help me out! For $4 I...

Teflon Tape around the bung, and instead of running the tube outside why don't you stick it in a bottle of water (like you showed in your picture)? This should cut down on the smell and keep any nasties from outside work their way back through the tube once fermentation has slowed. Hooch Hack...

I had no idea that you couldn't check FG with a refractometer! Thanks a lot! I didn't think my beers were overly sweet but I went with the reading. Great info!!!

Thanks for the suggestions I've recently been keeping better records of my brews and really enjoy it! I will double check my thermometer I use when Im mashing in. What temp range would have this effect? Im guessing too high? I have a refractometer and put some starsan on it and it shot a zero...

I recently brewed an Irish Red 10gal all grain batch. Hit my mash temp @152 and OG @1.056. I pitched each carboy with one packet of US-04 sprinkled directly in. I went to bottle it after 8 weeks in primary(no secondary) and my reading was 1.029. I really liked the taste so I went ahead and...

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