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Thanks for the suggestions so far. I'll have to evaluate and change things up a bit (zero dark DME for instance). Maybe add a little more of the chocolate and roasted grain.

I want to make a Spicy Mayan Chocolate Imperial Stout. For those of you fortunate enough to have Chauao's Spicy Mayan Hot Chocolate, this is a bit of the flavor im looking for in the beer. It's really good, and would I think be interesting in something big like an RIS. It's a Partial Mash...

Thanks again... ...and YIKES I need to get into all-grain. I plugged the grain bill into a to be unnamed Internet homebrew site. The total cost is $78... (I'm used to around 1/2 that price!) AG would be so much cheaper...

Thanks for the suggestions. I'll have to go back and see what I can do with swithcing up my crystal to something higher. Doing that, would you still add the chocolate? Or keep it simple w/ just 2-row and crystal? (and maybe some molasses in small amounts)

My next brew I want to attempt an old/ strong ale. I'd like it to be nice and big, witha lot of flavor. So, let me know your thoughts, changes, etc... 5 gallon batch. Partial Mash. 3 gal boil. 7# Ex light dry extract 2.25# Pale 2 row 1.25# Crystal 40 .5# Chocolate Malt 2.5oz Target...

Thanks for the tips!

Anyone try pomegranite or lingonberries?

I think I'll only be able to handle a lil over 4 lbs. Only have a 2 gallon vessel, which in my last mini mash was nearly overflowing w/ 4.25 of grain + water.

Hey there, Since I dont have all the equipment, but do have enough for a minimash, I've decided to try an all-grain as a small batch (2.5 gallon). I came up with... something, but not sure really how to categorize it, and am trying to come up with a good yeast for it as well (really havent...

So, now that it's been a month... ..how is it? Does the agave totally ferment out? Or is there a bit of the flavor left?

Have you tried Well's Bananna Bread Beer? It is the yum! IMHO. Yours sounds tasty.

Hey there, So I just got a colman 2 gallon cooler w/ spigot that I am going to use as my MLT for partial mashes. Or rather, that i just DID use for a partial but, my efficiency was quite low. So to that end I want to come up w/a few small batches so I can test out efficiencies w/o having...

So, if not all-malt... what would you use? Specifically. I'm new to the concept honestly. thanks for the reply!

Hi There, I am going to attempt my first mini-mash using the method from BYO. (still need to lacate myself a good 2-gal rubbermaid container, but that's for a different thread) I'd like to make a English Bitter kinda in the style of Wells Bombardier. (Although, close... but not 100%)...

That is kinda what I was hoping...:mug:

So I'm sure this has been discussed before, but I searched and didn't really find what I was looking for. I recently made a Chocolate porter. When i went to bottle (after being in secondary for 2 weeks), there was still brown stuff floating @ the top. To me it looked like a little bit of...

I've been using LME for all my brews and am thinking of switching. My last beer has that 'twang' that ppl have been talking about. If I bought DME bulk, how long can it last in an airtight container? Will it lose freshness once opened? Should it be re-vaccum sealed? thanks

I uh... kinda noticed that after I posted this :drunk:

...and why? So there seem to be, 3 beer softwares out there? BeerTools ProMash and BeerSmith I've used the BeerTools trial. Just downloaded the other 2. Which do you like and why?

But somewhere there might know... and while I'm there they might need someone to help drink all that beer! And, if no one knows... well.. i still win