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I have never used Chocolaca but I have used cocao nibs. I just recently brewed a chocolate stout. On brew day I soaked 2 oz of nibs in 8oz of vodka. After ferment I strained the vodka and added it to my beer. It was really easy. Doing this won't make a beer a chocolate bomb and won't add...

It's a 14.5% meadso it sounds like I'm ok. I've brewed beer for years so I've got the sanitation part down.

I have a batch of mead that I have fermented with D-47 and it is now getting close to it's final gravity. My plan is to rack this to a carboy and age it for a year before I bottle it. I have added no sulfates to this mead so far. I have no SO2 or PH meters currently and wondered if I need...

I did two partial boil extracts that were terrible..switched to all grain with kegs and never looked back. My first batch was 1000% better.

I have 3 different pin lock keg lids ..and they ask work on any keg I have. You'll be fine.

If you keg just put the boiling wort into a keg and seal it up. Them wait a day and ferment. I have been doing this for over a year and it works just fine.

There is still plenty of yeast in suspension. It may take a little longer to carb but you don't need to repitch.

I've had beers in secondary for a year if they are large beers. I make a quad every year that agrees in a secondary for a full year. It should be fine.

I primary for 4 to 6 weeks for almost every beer. You don't need to secondary for clearer beer. The beer doesn't know...or care what is in the bottom of the bucket. I'd leave it in the bucket for a month then bottle. Just my 2 cents.

Hoe do your glasses react with name brand beer?

Are you pouring from a keg or bottles? If you are pouring from a keg the foam is standard for the first pour.

I always rack a 12 pack worth of bottles into my bottling bucket at kegging time. Then I bottle with coopers carb drops. I have been doing this for years and it works great. I always need a few bottles on hand to give away!

Sounds like you'll have to repitch. I'd say the yeast are dead.

My wife loves the smell of mash. She thinks it smells like Grape Nuts...one of her favorite cereals growing up.

That all looks normal. Fermentation isn't a pretty thing.

I no chill my beers. I always up my recipe by half a gallon and use the extra wort to do my starter with. This works out perfectly and my wort is at pitching temperature right as my starter is ready to go.

1lb of molasses is a lot. I'd probably half that.

Every time I clean my better bottles with oxy clean after of fermentation the sediment always settles at the exact same level...between one and two gallons...does anyone else have this happen?

Hops are antibacterial by nature...that is why they were ultimately used in beer making. Just use them as is.

My crush looks like that on my brews...I usually get 80-85% efficiency.