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no problems with head retention. did not sanitize beans, but I put them in a nylon bag that was soaked in starsan.

super in!

I'm planning on making an imperial brown with coffee in the secondary and am trying to decide between methods of coffee addition. In the past I've steeped whole beans and had a good amount of success. This time I'm making a much larger batch and logistically whole beans don't make much sense...

Winter is coming. I have fermentation chamber (fridge) with temperature control, which is perfect for maintaining a consistent temp during the summer when it is too hot out. Now that it's getting colder, I'm looking for an easy/cheapish way to heat my fermentor so that the yeast doesn't...

I brewed a sour mash Berliner Weisse last week based on CadillacAndy's "All-Grain - Liberty Peach Berliner Weisse (Sour Mash)" recipe. I sampled it today (6 days after pitching yeast) and it has a pleasant, subtle tartness to it -- pretty much what I was aiming for. I'm thinking of splitting...

Sampled the porter after 24 hours, I got a little coffee in the aroma but the flavor was a pleasant vanilla. Tried it again today after ~50 hours and coffee is more dominant in the aroma, as well as the flavor. It's has a really smooth coffee/vanilla finish that I'm pretty happy with. Going to...

Just closed the porter. Two ~15 gal batches with 8oz whole bean coffee, 3 split vanilla beans, and 8oz cocoa nibs each. Each is in a separate muslin bag and I plan on tasting daily and pulling when a flavor develops to what I want it to be. Will keep you all posted!

This is real helpful. I think I'll do a full pound for the 28 gal batch, and half a pound for the 8 gal. This way I can taste it periodically and decide when to remove the beans and keg the batch. For the porter, I like having the beans/nibs/coffee in separate bags so that I can remove them...

most things I've read recommend adding a cold-brewed coffee to the secondary... whats the difference? how much and for how long would you recommend?

Hi All, I've got a couple of batches fermenting and am hoping to add a variety of things to them (mostly for the first time). The first is a brown porter, about 5%ABV: smooth, chocolaty, drinkable. I'm hoping to add coffee, vanilla, and cocoa nibs to this one. I will have this split into...

super in!

Hey everybody. I picked up some PBW and like a moron figured it would make sense to soak some in my aluminum brew kettle (for about 30 minutes) to make sure it was super clean. Afterwards, the bottom of the pot appeared to be pretty scorched... I did some research and obviously I was not...

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in

very in :)

thanks for the tips everyone. I'm definitely going to make it to Elysian, and I'll try to make it to at least another one or two.

I'm going up to Seattle (from San Diego) next week and am hoping to visit some tasting rooms and pick up some bottles to bring back home. Which tasting rooms in the city would you recommend? I'll likely be limited to public transportation, but I'm willing to travel a bit if it will be worth...

very in!

Survey complete! I'm going to Hamilton's Tavern today in South Park (San Diego) for a Coronado Brewing Co. tap take-over. Stoked!

I just finished brewing my first all grain batch. I aimed for 6 gallons to put in the boil pot so that I end with 5 gallons in the fermentor, but when I transferred to the fermentor I ended up with only 4 gallons. Should I add more water on top to bring it up to 5? Or just deal with the 4 gallon...