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I sure will! Thanks for the heads up. I definitely want to do my research as I've heard you need to age them 6 months to a year. I better make sure I get it right if it's going to take that long! Sent from my iPhone using Home Brew

Ooooo I may have to try my hand at a mead! We have the renaissance festival nearby each year and that's always a favorite of mine when we go. Thanks guys! Happy Brewing! Sent from my iPhone using Home Brew

Those are things that I already do so I should be good to go. I think I'll try the no secondary option next brew! Now to just figure out what to do with my 5 gallon carboy :D Sent from my iPhone using Home Brew

I'm sorry I should have clarified what I meant by that. Right now when I racked from primary to secondary, I placed the nibs, vanilla beans, and vodka they had been soaking in into the secondary and then racked on top of it. My question is that when you open the primary part of the way through...

Thanks for your reply Don. My only concern with not doing a secondary is how to add the vanilla and chocolate. How do you accomplish additions with yours? Thanks! Sent from my iPhone using Home Brew

Hello and thanks for your reply. I do realize gravity readings are temperature dependent. I let the samples cool to room temperature while I moved on to the next steps. I didn't sample gravity readings of near mash or boiling temp wort. I do realize that it seems I left a lot behind. I used the...

That's part of why I wanted to post is to help me understand it as well :) Sent from my iPhone using Home Brew

Hey thanks for your reply! I'm not positive but I think the difference between post boil and into the fermenter was the compression of the wort as it cooled and leaving behind the gunk. One thing I forgot to put in the original post was that the gravity going from primary to secondary was...

Hey guys! So I finally got around to doing my second BIAB brew session. Me and a coworker decided to go in halves on a Chocolate Vanilla Porter. Essentially we took an Urca Dry Dock Vanilla Porter clone kit and added 4 oz. of chocolate nibs. Here is the recipe: MASH INGREDIENTS 4.25 lbs...

Not a problem at all. That's very true! A friend that works with me is lactose intolerant and I always warn which beers he can try when we get together. Thank you for the thought though! Sent from my iPhone using Home Brew

One more thing I wanted to share are my projects I've been working hard on! Hopefully these will make brew day a little easier going. Homemade Counter-Flow Wort Chiller and Magnetic Stir Plate, also homemade! Anyway thank you all again and have a great evening! :)

Hey guys! Sorry it has taken me so long to get back here to share my results. Sometimes life just happens when you have a two year old! So I have had the Blueberry Cream Stout in the keg for right at around a month now, and carbed for around 3 weeks. I have mixed feelings about this brew. On...

I sure will! I'll be brewing this this upcoming weekend so maybe I can post a pic or two. :)

Thank you both for your replies. I think I'm on the right track now :) I can't wait to try this brew! This is my third attempt at brewing so I'm very appreciative of the help. Have a great New Years guys!

Thank you for your reply! From what I have read oatmeal and maltodextrin will add smoothness while lactose will add smoothness and sweetness. The don't know what quantities to use. 1/2 lb of the one I choose? 1lb?

First of all hello to everyone. This is my first post but I have been following this forum ever since I started wanting to brew a couple of months ago. This site has been my go-to! So for my question. I am going to be brewing a Blueberry Cream Porter from Austin Homebrew this weekend and have a...