IMO the otter sub will be good. Tell us how it turns out! I love this beer.
Will do. On a side note, I used my new monster mill and my efficiency was up from 72% to 85, I bumped the hops up to compensate .
IMO the otter sub will be good. Tell us how it turns out! I love this beer.
I brew all-grain but if I look at the OP the percentages for all-grain don't quite match up with the extract.
This is probably normal but I have no experience with extract vs all-grain.
I don't want to mess it up by using the wrong amount of pale malt.
Can someone please post their grain percentages so I know where to start from?
Thanks!
I've brewed the recipe as shown in the first post AG twice now and loved it. I wouldn't change a thing.
I was reading a number of different perspectives. What do you guys think are appropriate fermentation and bottle conditioning times? I would like to have this ready by thanksgiving. It's been in the fermenter 7 days now. 3 weeks fermentation / 3 weeks bottle?
I did 2 weeks primary, then two weeks secondary after racking onto 20 oz. of toasted coconut, then bottle conditioned for two more. Several weeks after that, it is amazing. Thanksgiving is a great target, and you won't be disappointed. I followed the original recipe, except for the coconut, and using the Northern Brewer priming sugar calculator for the right amount of priming sugar, rather than a standard 5 oz. of dextrose.
How many volumes did you carb to?
this is a delicious stout just the way it is, that being said, I'm thinking about flavoring it with peanut butter,,,,,,,,any recommndations on what to use, PB2 or real, etc?
this is a delicious stout just the way it is, that being said, I'm thinking about flavoring it with peanut butter,,,,,,,,any recommndations on what to use, PB2 or real, etc?
Not real
Oil will kill the head
That being said, never used either in a beer
please elaborate why not to use PB2 as many have
Sorry, meant don't use straight peanut butter. PB2 should be good
Hi want to make the all grain version this weekend, got all the ingredients,
Just wanted to know what water profile everyone is using, i.e.
Ca MG Na Cl SO4 HCo3
Thanks in advance
View attachment 314005 it's starting to taste pretty dang good.
It looks dang good. Makes me wanna crack a bottle of mine. I'm REALLY trying to hold off till at least the weekend. I may break.
So I was getting ready to make a 10 gallon batch of this with plans to split it between 2 fermenters and use wlp004 in one and wlp013 in the other. Instead I made a bonehead mistake and added both yeasts to the same flask when making starters. Any thoughts on what to expect from the yeast combo?
Do you work at wildcard brewing in redding?
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