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I'd personally go an hour even on the sparge adjusting the flow rate based on how big of a batch or how much wort you're collecting. Isn't the sugar more malleable with hot spare water and therefore more "rinseable" aside from the added obvious benefit of making the wort closer to boil...

I have 10g with 2 different 5 gallon approaches underway and airlocks are a bubbling (1.062 and 1.068). Stay tuned!

P.S. have a dang good tiramisu beer!

In the planning phase for taking another (3rd) crack at this next month. My general approach is to do a 150f mash but doing a double decoction to build body without leaving too much sweetness after primary. Reducing cocoa powder, increasing biscuit malt and graham cracker soliciting Denver...

3/23 I racked batch A to secondary with 1 box of pulverized graham crackers. Last night I racked batch B to secondary and added 1oz vanilla extract and 3/4 bag of marshmallows halved. So both have the typical durable chocolate piece and now I'm trying to layer the more fragile on top with...

I definitely won't need to add cocoa nibs to either batch half. So that has been taken off the table. I may on one of the carboys crush up 2 boxes worth of graham, throw it into secondary and rack on top of it letting it sit for 3 weeks in hopes that I can get more graham flavor. My hope too...

So I measured the half wo/ the lactose at 1.012. Dry with the unsweetened cocoa both aroma and flavor. The graham is present but subdued now some 5 days after brewing. No marshmallow component has been added. So far I would have done more biscuit malt and a 4th box of graham with only 1oz of...

Brewed a 10g batch 3/7. Did 3 boxes of honey graham crackers in the mash which was at 148F just in case additions make this thing a little too sweet. Kettle was fed 2oz unsweetened cocoa powder 15min from flame out. Calculated IBUs was at 54 again to try to balance this thing should additions...

Do NOT use marshmallow root. I got some and did a small tea. Does not resemble what the common person knows as marshmallow ala s'mores style. Tastes terrible. I'm taking another crack at this on Friday making a 10g batch and then splitting it to have 2 different experiments. Cover me, I'm...

Viper- Don't feel bad. I tried a lemon extract for an IPA and it tasted nasty as well. Natural organic lemonade worked far better. Will try the corn syrup approach mentioned earlier in this thread next month.

Does Darjeeling have a significant aroma? I'm kind of kidding about the powdered cheese, but I know I can't throw in a big a$$ block of cracker barrel sharp cheddar either. Thought about a little bit of lactose, but looking for ideas that would give the essence of cheese without necessarily...

OK a celiac friend abd his gluten intolerant sister has tried my "GF beer" and without any side effect. Both are hypersensitive to the point of swishing a regular beer in their mouth and spitting it out would make him not feel well for a day or 2. Slap together a medium gravity beer recipe...

OK so my first recipe I'm ironing out is an IPA based on a recipe that I've already done with a slight twist, the concept is an IPA arnold palmer. Basically I use generous Sorachi ace flavor additions and some all natural lemonade in the secondary. This time adding some belma for bittering...

I did about 4.5# rhubarb in the boil for a berliner weisse. The lacto snuffed it out. I think you'll really need alot for it to come out especially pre-fermented as the conversion will alter it. In the secondary you have a catch 22 as rhubarb needs to be cooked but then you have a sloppy mess...

I think it looks good. Nice and simple. I do an almost smash with 2 row with a little bit of dextrine and safale 05 then do strawberries in the 2nd. For hop last year I did bravo. This year same recipe only using belma. What temp are you looking to mash in at? Looks a smidge sweet to me...

I did my S'mores porter about 8 months ago. With ramped up biscuit and victory malt and 1 box of graham crackers in the mash. I then did a mini batch with dextrose, lactose, and a marshmallow concoction boil where the marshmallow concotion was made separately by soaking quartered marshmallows...

The extra .6# lme couldn't account for that much difference and the SG difference between those 2 biscuit malts can't be more then 5 points and diluted in 5 gallons would make an even less difference. I like what the other guy said about the lme maybe not being evenly mixed. Still can we...

Just re-read your post and want to clarify something. When you say sparge into something you're sparging into your mash tun not into your kettle. In relation to your main question, yes you need a kettle for your boil.

Hmm, never noticed as I've put my kits together, but you are correct you need a kettle for sure. Maybe they're assuming you have one from doing extract/partial mash?

You never mentioned how much rhubarb you put in secondary.