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Thinking about unique ways to add flavor to a porter/stout. Thought about using malt powder or syrup that is often used in capachinnos and lates. There are many flavors out there to experiment with so I thought id ask if anyone has tried this? Have you done it and gotten good flavor into the...

So long story short. Inaccurate thermometer lead to incredibly high mash temp. for my imperial stout. Lots of unfermentable sugars in this beer i'm thinking. Checked to gravity after 2 weeks and its at 1.050 (started at 1.091)! So i'm experimenting a little bit here. I used 1056 with...

Hi all, I need to vent on here about my recent faulty thermometer discovery. Have made 6 batches off all grain and partial mash. I just decided out of curiosity that I would test this thing in boiling water. It was ten degrees lower that what the boiling point temperature should be for water! I...

Now the rule of thumb is 3 weeks at 70 F. I know that. I also know the higher alcohol content, the longer aging. Yet again, darker beer means longer aging necessary to reach peak flavor. Well I have a weak (4%) milk stout. Do I need to age longer than 3 weeks. It is a dark beer, yet it is a weak...

Brewed a milk stout two weeks ago. Checked the Fg after two weeks and hydrometer read 1.033. The OG was 1.052. I have a couple questions regarding these numbers. 1) I accidentally mashed at about 160-162 degrees. I imagine that was too high and gave me too many unfermenatables. I should have...

I recently brewed a belgian tripel and my wort temperature was about 58 degrees Fahrenheit when i pitched. I left it in a dark place with an ambient temp of 70 degrees. I felt the fermentater the next day ( obviously vigourous activity was occurring). My question is do you think that the...

i'v heard these grains dont add much to the OG? they are only 30% roughly efficienct for sugar extraction? do you take this into account when trying to create and calculate your OG for your planned batch? I can't seem to get a straight answer...?

I used a bottling bucket as my primary fermenter. Once the beer was done, I noticed the trub was just below the spigot hole, so I used the spigot itself for bottling directly from the bottling bucket (my fermenter). I noticed that after one day there is about 1/4-1/3 inch of sediment on the...

Made mistake mashing too low....expect a dry scottish ale. is there something I can add to the fermenter to make it sweeter? less dry? i know malto gives it more body and mouthfeel, but i'm not sure what will essentially rid of the dryness I'm going to get and give me that malty slightly sweet...

Did BIAB all grain mash. started water at 155 and after about 20 min it lowered to about 120 degrees. beginner at this stuff. set up another one gallon pot and took some of mash grains into their. got that to about 151 degrees and eventually (like 40 minutes later got the big original mash pot...

Had a low OG for my 2.5 gallon belgian tripel (1.035). Took one lb. of DME and a half cup of talbe sugar, boiled in some water and added it to fermenter. How much do you think this will help increase my final ABV??

BIAB all grain scottish ale- is there a preferred mashtemperature and time I should shoot for?

i am brewing an all grain milk stout in a bag. wondering if there is a specific mash temperature and time i should be aware of.

I recently brewed a strong belgian and was wondering, for safety and cleanliness reasons, if a blow off tube would be necessary. its going to be a strong beer and sit in the bucket for a while. i just don't want the top to possibly blow off and deal with that when I could have easily prevented...

I recently brewed a strong belgian and was wondering, for safety and cleanliness reasons, if a blow off tube would be necessary. its going to be a strong beer and sit in the bucket for a while. i just don't want the top to possibly blow off and deal with that when I could have easily prevented...

Making a belgian tripel, used all grain mash at 154 for an hour. boiled and hour, and chilling took about 45 minutes. i used a paint bag strainer to strain into my fermenter. there looked like a lot of sediment was in the paint bag. turns out my OG is about 1.035 where i was expecting it closer...

I am going to brew a belgian trip with a planned OG of about 1.079. I know that anything above a 1.060 for a 5 gallon batch requires a starter for the wyeast smack pack. Since I am only doing a 2.5 gallon batch, wouldn't half the volume/sugars allow me to get away with brewing this without a...

Was at local restaurant and they featured a Tripel-dubbel hybrid beer that was extremely good and a touch under 10% ABV. Does anyone know of good recipes to make something like this??

Is it possible to make a belgian tripel thats decent without a secondary fermenter?