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Gonna give this a bump ... maybe David will come back and answer???

Then explain to me please how you used it. I dunno if I did it right or not.

I opened a bottle last night. It didn't taste bad, but it wasn't good yet either. I could taste a very faint chocolate taste and a crude coffee taste in it. I think it's gonna be good. :) Thanks for the help guys!

Reason I used the champagne yeast is because I've heard some say on here they used it with good reults, being a nice creamy head. When I racked the 3rd time, it sat for a good while. I never saw any more yeast collecting at the bottom, so I was concerned there wasn't any in there left. When I...

Sweet ... thanks guys! :)

This ring is at the bottom of the carboy, not the top. I'm thinking you're talking about at the top???

Phew ... thanks. I soon realized that I didn't do the yeast right. I was trying to rush things. The water the yeast and priming sugar went into had been boiled in the microwave.

ABout 3 inches from the top of the sedimant is a ring that looks like yeast. Is this normal?

I found a good source on 5g galss carboys, off topic I know, but maybe useful. Bottled water is still available in 5g glass jugs. 14 bucks got a glass jug full of water. 8 bucks will fill it up. *READ* 5 gallon glass carboy for 7 bucks!!

I bottled a Double Choclate Stout yesterday. I pitched some Champagne yeast in it since I racked it a third time and let it sit for a long while. I think I messed up when I pitched the yeast though. I boiled some cocoa powder, put in the bottom of the priming bucket, poured the priming sugar...

I syphon from the kettle to the carboy, but leave the end of the hose at the top and let it drip. A nice slow flow from the top seems to work. I know there's a fair bit of bubbles after all of it's done.

Should the hot break come before or after the 1st hops addition?

This might very well be my problem ... I have in the past let it come to a boil, foam up and back off on the burner until it will churn without foaming up.

Anytime I try and make a rolling boil like that, I get some nasty boil over stuff going on. Does it raise up, then go away or what?

How do you guys boil, a rolling heavy boil, or just kind of a simmer?

Here ... this may explain the off flavors: https://www.homebrewtalk.com/showthread.php?t=3646 I used a different type of water this time around and steeped the grains differently.

Here's the recipe: Couple of questions .. I racked to secondary 4 days into fermentation. It was once the krausen subsided and another day to let it clear a little. I'm planning on leaving this in the secondary for about a month. Is that going to be to much time? If I'm going to let...

Cool .. that's kinda what I was looking for. I know it's difficult to predict a recipe. It's not one I just came up with though. It's actually a kit labeled 'Double Chocolate Stout'.

Same boat as you John ... I'm still trying to get one that has a good taste to it. I've got a Vanilla Porter in bottles now, but it won't be ready for a while. My first batch was pretty bad. This one was the 3rd. I just put it in the secondary last night. I was hoping for a little...

It is dark .. very dark. Looked like mud in the bottom of the primay after racking to secondary. What kind of flavor do ya'll think it will have?