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Sounds really tasty! I would maybe just lower them in with a sanitized ladle or spoon. Iv have only added nibs during boil or to secondary. Just try not to get any O2 in there or you could get some oxidizing of your brew.

Well with crystal you going to get more malty sweetness in the beer upping the hops will work to balance that but just watch your ratio. You could use some dry malt extract if your worried about it and adjust to your target OG.

Looks like you got an inkbird on the first pic. I have the same controller and it works grate. The only way I have seen this used and the way I use it is wire it up in a project box with a 120/110 in and a 2 plug out let on the box (one for heat and one for cool), then plug the fridge into the...

I us an online calculator and for the batch that did not prim I was shooting for a fairly high carb profile (primed at 68 degrees F). I did not re pitch for that one and I was thinking that's the reason why it did not carb for me but I'm not sure. I want this pumpkin ale to be perfect as far as...

Hey every one, I had a quick question about priming. The last brew I made was my first all grain beer and for what ever reason I could not get it to prime for me. After a few weeks (4+) it finally got some carb to it but it was not nearly enough. I am going to be bottling a pumpkin ale this...

I really want to get a good xmas ale recipe together that will be different from my pumpkin ale I have brewing now. With the colder months coming in Colorado I think its time for some good stouts. Had a go with one a while back and it turned out horrible, but that was before I went all grain and...

So with traditional priming its fairly hard to avoid yeast build up in the bottle. No they will not affect the taste of the beer, if any thing they will help the beer age. I was pretty off put by the yeast in the bottles of my first batch but I think that's pretty common with all first time home...

No worries my friend. You don't want to add any O2 until the wort has cooled. I have not had this problem my self but I have heard that O2 in hot wort can cause flavor problems. I personally hard pour my cooled wort into a fermenter and shack it up for a bit then ill pitch my yeast. Aerating the...

I have not brewed a belgian my self but I know they can be big beers hens the longer fermentation. Now there is a chance you got an unwanted bug in their as well that could be tearing through the sugars. But I agree with Kerrbrewer let it ride out man. Also I hope the beer won't get mad at the...

I dont't know of any specific numbers as far as how much O2 that the wort can absorb, how ever I do know that at end of boil is when O2 levels are the lowest. Maybe not exactly at the end I'm sure a lot of the O2 leaves very quickly at the start of the boil. If the wort is not Aerate when...

I started off with bottling one because there is much less equipment need and it's also much more traditional. If you follow any online priming calculator for your style or a specific carbonation profile you want you should not get any bottle bombs. (Assuming your fermentation is complete)...

I got the inkbird a project box an 8 foot plug on amazon, the out let I got from a Home Depot for a few bucks works great easy to wire!

The lighter color sediment are yeast my friend, along with some protein. The dark sediment could be a few things. Could be left behind grain or hops. Nothing to worry about!

Hello friends I have been wanting to get into BIAB and away from extract. I have a 6 gallon kettle and just picked up a 3 gallon carboy. Do I need a larger kettle? Can I do a 3 gallon batch with the kettle I have? For those of you that have moved from extract to BIAB is there a quality...

Are you boiling the malt extract? Iv never seen a brewing process that did have you boil the malt extract with your water. You can do this with mead however. But with malt extract you really need to put it Through a vigorous boil. This is where you get your hot brake and also where a lot of your...

I'm going to be bottling my chocolate cherry stout this weekend and I'm hoping for a strong cherry flavor. I used a large can of cherry puree on 3rd day of primary. Then going to secondary I added 36 oz of black cherry juice and 2 hole bourbon vinella beans. We shall see how it turns out.

I tried a pumpkin ale a few years ago before I started brewing that my body had made and it's was amazing! I don't know the specifics other then it was an extract ale recipe and he used real pumpkin. I believe he grilled the thing for while and tossed it into primary. Never the less I to have...

Thanks every one for responding so soon. Thought I posted yesterday but I guess It did not go through. jamaral141989 I used 2 packs of Safale S-04. My OG was 2.00 uncorrected and FG after primary was 1.020 uncorrected. I did not get a gravity reading after I added the cherry juice, wish I...

Hey every one I have been brewing a chocolate cherry stout for the past 3 weeks. Last weekend I transferred to secondary, after 2 weeks of primary, and added 36 oz of 100% natural black cherry juice along with 2 hole bourbon vinnela beans. When I transferred I pulled up some of the trub, not...

I got a food scale and have used it quite a bit so far. Definitely a handy tool when it comes to any type of brewing. One other thing I hadn't mentioned earlier, will priming sugar cause any off flavors? Is there any one sugar better suited for priming then the others? Sorry I could go on...