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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...

When the water is oxygenated, it would take several hours for the oxygen molecules to escape. Even though bubbles float to the top, oxygen molecules are permanently trapped in the water. Think about fish in the ocean, their gills extract oxygen from the water even when they are 100s of meters down.

I use the John Palmer technique, so it doesn't matter. -Make the starter (1/2c DME per pint of H2O) -stir plate for at least 36 hours -cool the starter in the fridge for about 30 minutes so the yeast flocculates to the bottom -bring out of the fridge when your done boiling the wort. -pour off...

I think the fg is actually about 1012. SG was 1080. Using Belgian ale blend from white labs, 77% attenuation and medium-high flocc. I wa curious because i see "bottle fermented" ales an was wondering how to go about doing that. I'll probably just bottle it normally.

I would definitely not add water. It will make the beer watery, and it will dilute the alpha acids from your hops. The best dry hopping technique is -to put the hops in during the first week of secondary fermentation, -then gently squeeze the bag when you take it out, -and let it rest for...

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

So the new grain bill: 9 #s Pils Belg 2 #s Amber Candi Sugar 3 #s briess smoked malt 1 # vienna malt (aroma and head retention) .5 # crystal malt - 30L 17.3 SRM

Good to know, I'll make the change to the dark candi sugar, and drop the brown malt.

Ok, I'll definitely not be putting in 1 LB. I want the oak to be mainly in the aroma and finish. I'm trying to get a smokiness that is balanced with the dark fruit esters, and spicy notes from the hersbrucker. The SRM is at 17.20 with just the brown ale. I'm trying to not go too dark to keep in...

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%...

I ferment in my apartment. I found a method on YouTube that works great, keeps my temp around 69 F, which is fine for a basic pale ale. Here's what I do: -have a round, six inch high plastic storage container with enough circumference to fit your fermenting vessel) -fill with 3 inches of...

I started with two of the brewer's best partial mash kits, then made a lauter tun and went to all grain. It was a pretty easy transition, especially because I ponied-up 27 bucks for BeerSmith. Take the plunge! Side note: be sure to have an efficient way to cool down five gallons if hot wort.

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...

Ok, the reason I'm asking is because I am considering a 120 min boil for a belgian tripel i'm going to attempt. I just wanted some insight on why such a long boil is recommended. Thanks for the posts. Bottling: "Second Chance" American Pale Ale Primary: "damn, girl" Big Sweet Chocolate Stout...

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...

The temp is a steady 69 F. I guess the software im using may be faulty. It show the FG should be 1012-1015. It's a "Sweet Stout". As per my username, I could just be over thinking things. Also, I have a pale ale that is only down to 1018 in the secondary. Should I transfer the stout to a...