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I would definitely agree with the ferm temp. I even ferment mine up to 90-95...gives great spice/pepper/phenols. You almost can't ferment this too hot.

I use both nibs and powder in my chocolate beers, and this is how I use it: I mix the powder with boiled water into a paste and add it to the primary/secondary along with the nibs. From my experiments and experiences, the nibs add more of a cocoa aroma to the beer, and the powder adds...

Only one way to find out.

Well...it might be helpful to post your entire recipe. 0.5 pounds of caravienne and carapils won't cause a beer mashed at 154 to end up at 1.040. Did your fermentation temperature ever dip way down. I know that in Brew Like a Monk it says that a lot of the Belgian yeasts can stall out and...

Well...is it possible that your hydrometer or thermometer are messed up? Otherwise it does seem that you have a stuck fermentation. What temp are you fermenting at currently? If you're below 70, you could turn on a heating pad and raise the temp to see if it will attenuate down.

What was your mash temp?

I'll brew more in a 2-3 months if it turns out well.

Brewing an all grain Imperial Oatmeal Stout. 9 # MO 1 # Flaked Oats 0.75 # 385L Chocolate Malt 0.50 # 80L Crystal 0.40 # Carafa II 0.33 # Black Patent 0.33 # 695L Roasted Barley 0.25 # 630L Chocolate Malt Batch size 3 gallons 65% efficiency Mash at 155 Target OG 1.100 120 minute...

I'm looking to dry hop 7/8 of a gallon of a Wheat Wine that I brewed about a week ago. It is 11-12% (almost done fermenting and at 11 now) and was bittered with Warrior, and had 15 and KO additions of a mixture of Northern Brewer and EKG. OG was 1.103 (Yes I mashed low). I have the...

I added them with 5 minutes left to go in the boil.

First post, but I brew a pumpkin beer yearly, and it is very good. Mash at 154 10 # 6 row 2 # Crystal 20 1 # Dark Brown Sugar 0.25 # lactose 1.50 oz Cascade (60) freshly ground cloves, ginger, nutmeg and cinnamon (about 1 tsp each...sometimes more) 1 package US-05 Took 4 big cans of pure...