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I followed the same recipe from Denny Conn on the NB forum, gotta give him his kudos, this is an outstanding beer, highly recommended. I brewed it with the full 1.25 lbs of Chocolate and it balances the vanilla beans and the bourbon out nicely. The full original recipe calls for 2 vanilla...

LOL!! Now that's comedy!!

I just got my 4 kegs in from ebay as well as my freezer today! Unfortunately I have no co2 yet, and won't for a week or two. Are there any problems with aging my beer in the kegs? I'd rather just let it sit in the kegs than bottle it since it will end up being ready at about the same time...

I would have to agree. I think that the following, "reach the top of the test tubes first than the test tubes not under ultra-violet radiation.", shows that his methods may have been just the slightest bit flawed. I have a feeling his mind was somewhere besides his high school science project...

Hi, I'm glad you decided to join. I'm still new myself and the wealth of knowledge on this site is very impressive. I will give you my answers as a fellow newbie and maybe that will help you out as well. 1) It usually takes my wort chiller between 25-45 minutes to cool my 5 gallon batch, it...

I use a lot of the White Labs California (WLP001) yeast and I was wondering if I could stretch it out a little further. My plan was to do a starter as I normally do (1000ml), and then swirl it to suspend it and pour half into another container and stash it in the fridge until my next batch is...

I added my maltodextrin really late in the boil (about 15 minutes left) and it seems to have boosted my FG. My hydrometer says that it's at about 1.030, but it sure doesn't taste that sweet. I put up an earlier post about this and someone said that it is because the MD throws off the gravity...

I think I'm going to try that next batch, I've seen a few people suggest trying this. Thanks for the info guys.

I just did my second all grain batch last night and I've noticed that both of the all grain batches have fermented much more actively than my previous extract brews. Has anyone else noticed this phenomenon? I know my mash tempatures were lower than I had intended, my cooler loses heat too fast...

I was dumb and bought one of each, I love the stone brews. Killed the Oaked Bastard about 2 weeks after purchase, it was like a smoother, kind of sweet Arrogant Bastard. I may very well crack the Double Bastard tomorrow for New Years, we'll see how it goes.

I always transfer to a bottling bucket and add my priming sugar at that time. Also I've heard if you use vodka in the airlock, it cuts back on the risk of contamination in the even that the contents of the airlock do get sucked back into the bucket. I use the cheapest vodka I can find...

Happy mug: That may be the best damn post I've ever read!! I always used corn sugar for priming, but I was unaware that it was packing heat all this time, I may have to make a premptive strike, thanks for the warning!! :)

I've pitched at both ends of the extremes. I pitched my Arrogant Bastard clone at about 18 hours and my nut brown at three days and both turned out great. I've been told (several times) that one of the primary functions of a starter is to confirm your yeast is healthy, if you have krausen it...

I brewed up a stout kit (Morebeer B3 Stout) about 3 weeks ago and forgot about the maltodextrin until almost finished. After a quick argument with myself, I decided to throw it in anyways with 15 minutes left in the boil. Now, my gravity is still at about 1.028 (OG of 1.062), is there anything...

I lucked out! Morebeer is my LHBS! They are about half an hour away, very cool people there.

I had my first bottle explode last night. It was my Blind Pig IPA (OG 1.066, FG 1.018) and it's been in the bottle almost 2 weeks now, since the 12th. I used 4 oz of corn sugar mixed into the bottling bucket. Should I vent the rest and throw them in the fridge of just throw em in the fridge...

I've seen several references to the difficulty of taking a sample and the risk of contamination. Am I the only one that brews in buckets for a primary? This makes it extremely easy to grab samples for hydrometer readings (which I use for every batch if anyone cares) or to transfer to a...

I've pitched a starter at 16 hours or so and one at 2 and half days and both worked fine. Everyone has their preferred method but I haven't had any problems with either method.

I got the Beano thing from Don Osborn (http://www.donosborn.com/homebrew/Beer_Log.htm), same source as my Arrogant Bastard clone which has turned out quite tasty. He said he uses it to lower gravity, was wondering if anyone had any opinions for either option.

I've never used dry yeast before, should I hydrate per packet instructions or do I just sprinkle that sucker in there? It seems like most people just sprinkle it in. I am hoping to lower the gravity on my imperial stout a bit more and was going to try this. Would adding beano be a better option?