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I'd definitely prefer it all settle out before racking so can I rock the carboy a bit in another week if it hasn't settled out yet?

So I brewed the Rogue chocolate stout clone recipe except I used 8oz cocoa powder instead of chocolate extract. Here's my question, the chocolate mouse looking krausen head is still holding on top and the beer is basically finished fermenting at the one week mark.:confused: It may be cleaning...

I've bottled mine, decided to after about two weeks on the oak. Tasting it just before bottling it had a predominately oak backbone and what I can only explain as a buttery and hint of vanilla aroma to it.?? I have no idea what to expect now lol. I'll crack one in a couple more weeks and post...

Thanks for the response, I'm gonna move a very small portion of each addition to late in the boil like you suggest. I really didn't want to boil for 90 min anyhow so that's good to hear as well. Thanks again for the response.

So I'm brewing the Rogue chocolate stout AG clone recipe from Zymurgy magazine in a week and seek some knowledge. 11 lb 2-row brewers malt .5 lb 120L caramel crystal malt .5 lb chocolate malt .5 lb flaked oats 3 oz. roasted barley mash at 150 for 60min, 4 oz total of cascade 5% AA 1 oz@...

Wow, what is the deal with nobody answering posts on this forum? Am I doing something wrong?

I'm looking for an all grain recipe for a fantastic double chocolate stout, something along the lines of Rogues Double Chocolate stout or Southern Tiers' imperial Choklat. Youngs DCS is a little on the weak side for me so steer clear of that clone or likeness please. Third all grain batch here...

cutouts and charred chips

I may be way off track here but I figured this was a "brightest minds" type of audience so I should pose this question here. So I've luckily been able to acquire large oak cutouts of Buffalo Trace and three roses bourbon barrels. I am obviously gonna brew with these things! Experimentally...

I decided on doing a half gallon instead. I've got a total of a 1/2 oz of small cubes mixed with some of the charred flakes soaking in bourbon right now. It'll soak for two weeks total before going in to the beer. I'm gonna shoot for two weeks on the oak before bottling it. This is really...

I know many people go without a secondary with no reported issues, personally I'd prefer to get it off the yeast cake and the trub that got syphoned into primary. I'll go to a secondary for a few weeks and then when it's time to bottle just draw off the 1/2 gallon and dose it. This way I'll...

Hey Beerward, shall I rack and dose this experimental 1/2 gallon straight from out of the primary fermenter or wait and rack the 1/2 gallon from out of the secondary when I'm ready to bottle the bulk of the batch that's not getting the bourbon barrel chips? I'm thinking start it from out of the...

So I've got a robust porter that's by my calculations and the rooftop brew abv calculator is at 7.2% abv and still attenuating. Nottingham pitched with a SG of 1.068 @ 80 deg F (can't get down to 70 deg for some reason). The gravity reading I took today is 1.014 @ 70F but the airlock is still...

Just like this? --> http://www.ebay.com/itm/BD-2-oz-60-ml-Syringe-Catheter-Tip-Sealed-/330585180738?pt=LH_DefaultDomain_0&hash=item4cf8698a42#ht_500wt_1413

I just thought of something, does anybody know a sanitary way I'll be able to rack from one of the 1 gallon growlers?:confused: My Fermtech Autosyphon doesn't fit into growlers and I'm not aware of another sanitary possibility at this point.

Stevo2569..What size batches were those?

I REALLY like the idea of using the charred chips from the inside of the barrel as well. They smell VERY strong of the bourbon and I'd like to impart that bourbon essence more than anything, I think I'll use them. Can I get some votes on amount of weight to use in the charred slivers pictured...

I've heard that the strong oak flavor fades greatly and mellows nicely over time. So if I bottle it when it is tasting spot on then in a month or two it's going to taste very weak isn't it?

Well guess what I've got in primary right now? A robust porter! I'm gonna do this then, rack over four gallons to my secondary and do a seperate experimental 1 gallon with the chips! What do you think, about a half ounce of barrel chips for 1 gallon bulk aged for a couple months? Also should...

Well this certainly isn't the response I was hoping for I'll tell ya that. Do the replies typically come in at a 1 per 48 hours rate? Do I need to post again elsewhere? I was trying to be proper and only post in the right forum category. :(