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Private message me and I'll send you the recipe.. I just racked it to the secondary today on top of the cold pressed coffee and cocoa nibs. It smells amazing.

320am??

That it does but the beer looks and smells amazing. The efficiency turned out amazing

Then tragedy struck again... Like an idiot I didn't check to make sure I had enough propane... Boiling it down and ran out.... I definitely failed the brew God's today..

Finally got it all sparged out after about two hours of cursing... I decided to collect every drop of wort I could get to hopefully help my efficiency

So I got up early this morning ready to brew my mocha cream stout that I designed... Well got into a rush when milling my grains and didn't realize someone was playing with it and set it from my medium crush to...... FLOURED!!! So needless to say I added about a pound of rice hulls and even then...

Okay let me clarify here because I'm doing a lot of miss readings.. 1. This beer was made with a 2L yeast starter along with servomyces from white labs and hydration nutrient 2. As soon as the yeast got to my house it went into the starter hours later

Even though I used a 2L yeast starter and had high flocculation within 12 hours??

I don't have any more of that yeast.. I only ordered one tube of it.. WLP500... Can I try adding some yeast nutrient? The yeast I got wasn't but a few weeks old..

Correction it is at 72°F... Had my hydrothermometer in hot sanitizer and didn't give it time to cool

I just checked it with a thermohydrometer and it said it was 1.041 at 72°F... Should it really be that high after ten days with barely any movement in the airlock? It was mashed for an hour at 154°F on my Sabco Brew Magic..

From what I've been reading is that flaked oats give off a grainy/oaty taste to a beer which if I can I would like to avoid as I'm going for chocolate and coffee flavors but I'm not very familiar with adjuncts

So for the recipe: 9lbs of 2-row 1lb of roasted barley 14oz of chocolate Malt 4oz of flaked barley 4oz of caramel 60L

Correction** the coffee will be cold brewed in a french press..

So for my next beer, I'm going to call it a mocha cream stout. Still working on the recipe but it will have cocoa nibs, lactose and java coffee (freshly brewed). The lactose will go in the boil and the coffee along with the cocoa nibs will go into the secondary. Anyone have thoughts on the best...

Here is a really neat picture after adding the yeast to the wort.

It's been a long time since I've been on here but I'm glad to be back! I just recently brewed my first Belgian Tripel. It has been in the primary for about 9 days. Just to help in going to post the recipe: Recipe: 12lbs Pilsner Malt .5 Caravienne .25 Aromatic Malt WLP 500 yeast (2L yeast...

That is definitely possible. The beer doesn't taste sweet at all. I think I may increase to 150°F (instead of 148°F) to give maybe a little more body

I've made this recipe before and it turns out amazing.. I can not keep a keg around when my neighbors find out that I made it and it's ready

I set both the yeast starter and the wort in the fridge and let them drop down to the temp then I add the yeast... I've been using a refractometer... Had a bad spell of breaking hydrometers so I went to that.. I haven't tasted it yet. I just moved it to a keg last night so probably in a couple weeks