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the main reason for putting your beer in the fridge after primary fermentation is to drop the yeast out and clear it, what i have done was to transfer the beer to a carboy and cold crash and apply gelatin fining to the carboy to drop out as much yeast as possible before racking to a keg just to...

Winging it Chocolate cherry oatmeal porter 8lbs. 14 oz. 2 row barley 68% of grist 2.2 lbs. crystal 60 17% of grist 1lbs flaked oats 7.7 % of grist ½ lbs. chocolate malt 3.8 % of grist ½ lbs. black malt...

Porter finished at 1.020 which makes sense due to scaling up the batch coco nibbed for 5 days then racked and forced carbed to 1.5 volumes co2 and pushed through stout picnic tap at 25 psi tastes of bitter sweet chocolate and subtle hints of cherry in the finish lots of chocolate in the nose...

i find it dosent really effect it to much provided there are no gaps of air in the line but as a rule its probably best to clean the lines once a week with pbw and before storage

for chocolate you can use coco nibs any fruit flavors you can add fruit to secondary fermentation just be sure you sanitize them in some way shape or form you can also use essences or extract flavoring but some of them can be over powering

Sorry my mistake I must have read it wrong

The recipe I based it off of called for that much I also noticed that it said that 60 percent when it is actually 18 percent

It will help with the sweetness of the beer but I really won't add to any chocolate flavor

most ale yeast will ferment that low it will just take a little longer trust your hydrometer samples they wont lie to you if they are the same 2 times in a row then its a safe bet to move to secondary fermentation

the reason that i used plastic 2L bottles when i was bottling was because they were readily available in my normal recycling and the dont break like glass will if dropped or bumped and its always nice to slowly unscrew the top as opposed to opening a pry off cap or flip top and having the bottle...

in regards to the real ale/ mini cask it is as close to getting cask ale without having a cask or modifying a corny keg dip tube if you want to have cask ale through a beer engine type apparatus check this out it dose work i have tryed it https://www.youtube.com/watch?v=jWDgQqD38iA

my dad got a Mr beer kit from peavy mart on clearance along with 3 extra cans we made the first batch and it was not bad but not great so he gave/pawned it off on me when i went back to collage after the Christmas break i made all of them the upgraded to the standard 6 gallon pail system for kit...

it dose get easier the more you do it my first all grain batch was a pilsner that is still in primary but i had a hard time keeping my cooler up to temp the second batch went much better the recipe is posted on here along with plans for a stout picnic tap which i intend on using it with once it...

if you want to dry it out more you can add more yeast but it kind of defeats the purpose of the secondary fermentation

just keep monitoring then if it gives you the same reading twice then it is time to package in your method of choice dont forget to taste your hydrometer sample ;)

let it go another weekish a good way to tell if your beer is done regardless of extract or all grain is to take a hydrometer sample note the gravity then wait 2 days and check it again if it is the same then it would be a safe bet to move it to secondary

Winging it Chocolate cherry oatmeal porter 8lbs. 14 oz. 2 row barley 68% of grist 2.2 lbs. crystal 60 17% of grist 1lbs flaked oats 7.7 % of grist ½ lbs. chocolate malt 3.8 % of grist ½ lbs. black malt...

making a starter would probably be a good idea if you are serious about the ecy20 the worst thing that will happen is that it dont take and you have to toss it

https://www.youtube.com/watch?v=pYEj-wlWmaE (chop and brew episode 4) https://www.youtube.com/watch?v=8T6l0jZskFI (donosborn yeast washing) https://www.youtube.com/watch?v=kEQBPeHfXD0 (old northern brewer yeast starter tutorial) stir plate is better but swirling it will work good luck hope it...

dont reuse the caps most homebrew suppliers have new pet caps but they need to be the old style 2l bottles not the new ones like what coke uses because they wont seal instead of adding your priming sugar directly to each bottle look up a carbonation calculator (i use the one on beer smith) and...