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I do a vanilla coffee pale all the time. Dry bean it in the secondary for a day or two with some good whole bean coffee. Easy to overdo it so taste daily after adding the beans.

New place in Toronto just opened their online store as well: http://www.brewnorth.com

I was a tad over efficient so og was higher and probably threw it out of balance a tad.

Good plan I have an esb on tap that I used 1469 with that had 1 lb of lyles golden syrup to dry it out a bit, very tasty. I do that regularly with hoppier beers and inefficient strains. Recipe looks good too, except for the Chinook which looks out of place to me. Should be good if you're a...

This was my go at a clone https://www.brewtoad.com/recipes/innis-and-gunn-knockoff Came out a little too sweet and I'd leave out the vanilla extract next time, the oak gives plenty of notes. Boiled the oak chips and dumped the water before soaking in booze to get rid of some of the harshness...

I've never used more than 5%, tempted to use more some day because I like that stuff.

A pound in 5 gallons is pretty much perfect in my milk stouts, noticeable without tasting like half and half. I like to go heavy on the roasted barley, a little black malt and no chocolate malt. I mash lower and use kinda inefficient British yeast, trying to minimize the heaviness from the...

I love an IPA with tons of crystal, there's a recipe over on the Canadian brewing forum for a Hawaiian IPA that had two pounds of crystal 60 in a 5 gallon batch that's great. The sweetness balances the extra bitterness in an IPA nicely.

I pitch around 64-65 then let it rise naturally to around 68-70, no problems so far. It has a wonderful subtle fruitiness to it that's perfect with hoppy beers. My go to yeast for black IPAs.

I agree, caraaroma has a nice subtle flavor compared to the super strong raisin that special b brings. Might be good in a dunkel if you're into that.

My whole years worth is 210 gallons 210+44793.5 = 45003.5

Think I used 1 1/2 tabs per bottle last time I was in your situation and it turned out fine.

I dig the fullers London porter cone in byo mag: https://byo.com/stories/issue/item/1751-brown-malt Drinking some right now, lovely subtle smokiness from the brown malt. Sent from my iPhone using Home Brew

I love sessions too especially when the IBUs are lower, but still nice and hoppy, I have a low tolerance for bitter. Sent from my iPhone using Home Brew

Beer grains and everwood ave brewing are good too, flat rate shipping at one or both I think. Sent from my iPhone using Home Brew

Pound of citra and some whirlfloc, super lame I know, spent all my money on amp and pedal parts this month. Sent from my iPhone using Home Brew

OBK or beergrains for supplies, hops from everwood ave brewing, oh and Toronto brewing is good too. Sent from my iPhone using Home Brew

Super good idea to 'dry hop' with coffee beans. I did the same thing but with an amber ale instead. Also substituted really good plain beans and vanilla extract because the flavored ones in town didn't smell great. Here's my recipe which turned out awesome, thanks for the idea...

I just did a vanilla coffee pale ale with coffee beans and vanilla beans soaked in vodka for a week or so before dumping the whole mess in. It was excellent, lots of coffee flavor, much different than cold brewing coffee and adding, would do again. Used about 3 oz of really good medium roast...

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