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I bottled mine Jan 22. It'll sit in the bottle for a month then I'll try one. I let the nibs and scraped beans sit in the secondary for 7 days before bottling.

Welcome. This is a very active site. Lots of good conversations going on here.

100℉...that's spring time.

I've been looking for an active group in Arizona. I have found very little. Any brewers out in the Florence area?

I've done both, dumped it all in, also run through a strainer. Both work but I prefer the strainer. I also boil at 2.5 - 3 gallons.

Ok I rigged a simple blow off tube into a glass of water. Pretty vigorous fermentation.

Pretty sure I am experiencing blow off. The air lock is foaming out the top. Should I be worried, and should I fix this. If it needs fixing...how?

Sounds like your hooked already.

I know the feeling. Out in the middle of nowhere, 1/2 way between Phoenix and Tucson

I know the feeling. Out in the middle of nowhere, 1/2 way between Phoenix and Tucson

Yeastcalc.com looks like a winner. Might be trying that soon.

Fairly new to brewing and I want to start using my own yeast. I understand about making a starter but everything I see say make sure you pitch x amount of cells. How do you count yeast cells?

I am doing the same thing with a sweet stout. I will be adding the beans (2) and nibs to the secondary on Thursday. This will sit for 7 days then bottling. I have been getting lots of hints on how as well, and consistently hear that soaking is unnecessary because of the alcohol. Cut...

Living in Az I also have problems keeping the temp down. I take a wet towel and wrap around the carboy. This keeps my brew almost 10℉ below room temp. I usually see activity in the airlock in about 24 hours.

I do not have a wort chiller. I add my boil to store bought ice. I am on my sixth brew and have had no issues.

I used 8 oz of cracked beans. This was a blend of 2 recipes. I added after boiling and before the fermenter and let steep 10 minutes before cooling. When checking gravity I have tasted and there is a significant coffee flavor. Other recipes I see call for 2 or4 oz. I am going to add vanilla...

I was planning on waiting til Thursday 1/16, and checking gravity again. Then again Sunday. If the reading stays constant the racking to the secondary with the vanilla beans and cocoa nibs.

Checked the gravity again this morning. Gravity is just a hair under 1.020. The yeast I was a WLP004. I also added 12 oz of lactose.

Pretty new to brewing and I have my first non kit brew fermenting. It is a sweet stout modified from a recipe I found here. The starting gravity was 1.070 and after obvious fermentation for only 3 days nothing. Gravity is now 1.024. I am going to add vanilla beans and cocoa nibs in the...