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No dumb questions here. Any local brew store would have it. Also amazon or northernbrewer if you look online

Got an infection...

Any reason why you use bourbon vs vodka to extract the vanilla flavors out? Wouldn't vodka give you more of a neutral flavor?

I'm not really a fan of soaking anything in alcohol unless it's some kind of oak cubes. Does the bourbon add any kind of profile?. I Was thinking about soaking some oak cubes in either whiskey or bourbon to add to this stout. Fermentation has taken off with 4 hrs after pitching added 2 wyeasts...

Thanks! I sliced the beans than added for full 60 min boil than added another bean into carboy.

Brewed today added coconut sugar,sweet flaked coconut, and whole vanilla beans o.g 1.068

Happy to help.

here's the recipe i am doing tomorrow. Had to scale the hops back to 0.57 oz's to get 27 ibu's hops where at 14.03% Alpha. Also decided to add in 0.50 lbs flaked oats Style: American Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 5.70 gal Post...

I don't see why not as long as its a non fermentable sugar. Like splenda or sweet n low. Getting ready to brew the all grain batch today going with 7# pale malt

6 lbs 2-row 3 lbs Wheat Malt 1 lbs acid malts 8 oz Flaked oats Kettle soured with 8 oz non crushed acid malts for my lacto kept at 100f for 2 days till p.h was at 3.6 boiled for 45 mins with .75 crushed coriander and 14 grams of smoked sea salt. Moved to carboy with us-05 that that i rehydrated...

I can't really help with any input on the extract part since I've never done extract brewing. But I can help with your yeast question and ibu's. I don't recommend getting your ibu's up to 10. Lactobacillus is susceptible to even 1-2 ibu's and could make the lacto stall. That's why they recommend...

Planning on doing a 10 gallon batch of this stout. Leaving 5 gallons as per op recipe. Other half is getting coconut sugar, vanilla, and hazelnuts

Splenda....

Again I don't get why people are going to all of this trouble for back sweetening. Just use non fermentable sugars. I bottled my chai cider 2 days ago. Added 1 lb of lactose tasted amazing. If you want brown sugar use splenda they make a brown sugar and you won't have to worry about bottle...

Hg

You shouldn't treat strains like they are Saccharomyces or Brettanomyces. You should treat them individually as to what benefits that particular strain the most in reference to what you want out of your end product. Nobody treats Brett B and C the same, nor do they treat saison strains like...

The benefits of doing split batches is so that you can sour one with lacto and use Brett in the other one. Lacto is susceptible to even 1-2 ibu's and can make your lacto stall. And Brett does great things with hops like breaking down the enzymes of hops and changing the tastes. So by doing a...

That's fine if you do but Nobody classifies organisms based on their organoleptic properties. Here's a link with a run down of every single culture of saccamyces they found in Brett trois as you can see no brettanomcyes http://embracethefunk.com/2014/12/11/brettanomyces Here's a pdf where...

Understandable buddy. I just wanted to make sure you know what you are using. Hope your beer comes out great! Sorry if I seemed rude in anyway shape or form. I'm always happy to share my knowledge and help as much as possible.

Here's a link for white labs calling it a saccamyces (Brewers) yeast not a wild yeast. Please note as they even changed the name from Brett trois to saccamyces trois Also attached a picture where they state formally know as brettanomcyes It's no longer consider a brettanomcyes culture but a...