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I think it may be wise to just make small 1 gallon batches of all these ideas.

I have a Belgian wit that I'll be kegging on Monday, so I'll have a good amount of washed forbidden fruit yeast sitting around. Belgian stout tickled my fancy. I think that may be the winner. I need to do my research into the style now, however should I add anything in as you would a normal...

Any suggestions on a unique beer style??? I've brewed an amber and porters. I know the original thread was to find out what I had and the style it would fit into, if any. I guess I'm just looking for something fun and different.

Thank you for the suggestion atom. Do you think this is playing things too safe though? it appears as if we are just taking the chocolate and black malt out of the grain bill. How would these effect the "Amber Malt", besides the obvious increase in SRM?

So I am at a point in my home brew journey where I find that I have enough grains, hops and fresh harvested yeast to make a free beer. Below are the ingredients that I have on hand that i would like to use in my brew. Here are my questions to the group; 1) what should I use as my primary...

I was thinking about doing this same concept. How well has this been working for you? Does the fridge hold whatever temperature you have it set at well? Would you recommend this project?

Any sellers at all???

Was wondering if anyone in the Connecticut or surrounding area has a kegerator they would like to sell??? Please PM or respond if we got any sellers! Cheers!:mug:

Spent all morning reading all 50+ pages of this thread, good stuff! I'm brewing this with my wife this Sunday and I wanted some input on a few questions I'm having that I did not see much about regarding a couple changes. 1) being that I found this recipe a little too late I do not have time...

I have recipe from a homebrew member for a "samhain pumpkin ale". The recipe calls for toasting marris otter base malt for 30 minutes at 350f. I have a great interest in roasting my own malt, however I just heard you are supposed to store the malt in a paper bag for two weeks prior to using them...

I did not read anything about your fermentation schedule/temps. Can you fill us on what schedule worked best for you?

Is there a calculation or calculator to deternine how much abv increase you get from adding "x" amount of bourbon into "y" amount of beer in secondary? I have seen posts with people stating how much of an increase you will get, just not sure to how they came across their numbers.

So I am not too sure how this brew day went. I have a 9gal kettle - E-BIAB E-Rim system. A 5 gal ~10%abv is. Challenge in this system. Mashed the grains into 5.75 gallons of water at 155 for 60 minutes. Had to kill the pump and stop recirc every 10 minutes to loosen the grain bed. Valve was...

Getting my strike water up to temp for my KBS as we speak starter 5am this morning ��. I am making a video of my brew day since I can't find a KBS clone video on YouTube. I may post it in steps since I plan to let it sit until around December before bottling. So much good...

I had the same thing happen to me my first brew day with the new E-RIMS BIAB, however i lucked out and killed the pump before i had the spill. Best thing to do is just open it slowly, same way you would vorlauf with a three vessel all grain system. The suction created from your pump will pull...

I know you mentioned that you have had his young, and your maple flavor is on point. Have you tried Ot at 6 months or older? I am just curious as to how the maple flavor holds up with time?

So its safe to say... I should not add any of my additions to my boil, and wait until the end of my conditioning process in secondary to add chocolate and coffee? Secondly, and opinions out there as to best ways to get the chocolate/coffee in? I read so many different approaches; Coffee - add...

6.5 pounds Vienna 9 pounds extra light DME. 5 lbs German Wheat 1/2 pound of C40L 5 lbs of key limes 1 oz of Simcoe at 60 min 1oz citra at 15 min Habañero paste in secondary (compliment the key lime)

I'm taking a go at my first attempt at a KBS/CBS clone this Saturday. I Plan on splitting them up in secondary to add my maple bourbon soaked oak cubes into one for the Canadian and little extra chocolate bourbon oak in #2 for Kentucky. My real dilemma is adding the chocolate and coffee...

Im taking my first stab at KBS/CBS this Saturday and i was wondering just for starters, how the coffee and chocolate additions turned out for everyone in this forum who have given this monster a try? Most of the discussion here i will be taking in with me along the conditioning process and into...