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I was reading and it seems brown malt used to have enough power to self convert but doesn't now for the most part. Would there every be a situation where a brewery may use malts like these and then use added enzymes to get them to convert?

I'm looking on the Allagash website at their brews and holy crap, they list the ingredients! Looking at the grain bills though such as for St. Klippenstein, I can't imagine the grains have enough diastatic power to self convert: Dark Chocolate Malt, Roasted Barley, Chocolate Malt, Brown Malt...

I'm making a coffee vanilla stout and have already steeped in moonshine and added 2 vanilla beans to the secondary. I've been reading around to see what I need to do to add the coffee and it seems cold brewing and adding to taste in the bottling bucket is the favored choice. I've seen where...

So I pitched my yeast yesterday (S-05) for my first stout. Came home today, thermostat for my house is set to 74 but I keep it in a non-perimeter touching closest that usually feel much cooler than the rest of the house and the sticker temp gauge says 78-80 so I know inside it's even higher...

I have a 5gal batch quad and I'm going to rack to secondary in a week and add tart cherry concentrate and oak chips soaked in bourbon. I was wondering how much of each should be added to have light taste of each, more than a hint, but less than a wow cherries and bourbon?!?! The concentrate...

Update: Beer is currently at 1.017 after 12 days of primary fermentation. I was going to move it to secondary after the third week. I plan on adding about 12oz of tart cherry concentrate and 1/2oz of oak chips soaked in 8oz of devils cut bourbon for a couple days to the secondary. I planned on...

Thanks for your response. As in obvious cherry presence, do you mean it will be like wow, that's got cherry flavor or just noticeable? I really want it to be just noticeable but had read cherries require more than most fruits to impart flavor. I intend on freezing them, pasteurizing in a little...

It's time for me to start asking about going into a secondary fermenter. I'm trying a Boulevard BBQ inspired extract quad. Their BBQ has cherries added as well and I've read how they split each batch and cherry one half and then mix them before bottling, but I don't want to go this in depth. I...

Haha alright thanks guys, I'll be sure to leave it next time, so far my beer is bubbling well, the hydrometer appears to be at about 1.040-1.050 after 48hrs since I pitched, it started at 1.096.

The only reason I did was because a beer I did a few years ago I didn't rinse and it has a slightly metallic taste which I looked around on the Internet and found other reporting that from not rinsing. Is this true ever or was it something else I did? Would it be possible to do a lighter...

ALright everyone, thought I'd everyone a run down of what I did so hopefully I know I did everything or right or you guys can give me a good ole "I told you:mug:". Honestly I just want to learn so bring it to me. I made a gallon yeast starter Thursday night with 1lb of DME and pitched my...

Ok, the syrup idea was all that I could think of. Maybe I'll try that with 1lb of the candi sugar. The reason I don't want to try a weaker style is I don't like much weaker styles. I really like big stout and porters but I also like tripels and quads. Not to try and sound too much like I'm just...

Quick question...I used a calculator and found that for a 5 gal batch, the starting specific gravity of this beer will be ~1.107. This seems too high for the yeast to start working. I put the efficiency for the sugars at 100%, I think I remember reading that all of them aren't necessarily 100%...

"I thought this was America,huh, I thought this was America" -Randy Marsh

Since it's an extract brew, I think I'll try some sort of attachment on the end of my tubing when I transfer to my carboy to aerate and think shake some as well. I'll let you guys know how it goes, thanks for all the help

Thanks for the advice, I'll be sure to aerate better than a old man's beloved lawn. I had one more question and this is just for confidence in doing so. I read that when making the starter it's ok to pitch the yeast at 90F and that they propagate best at that temperature. This makes sense...

I'm aiming to make an extract quad recipe and honestly if it tastes half as good as anything on the shelf, I'll be happy. I know since it's a high grav beer I'll have to use a yeast starter. I've read it's ok to use tap water to brew and my city has pretty clean water but they add...