Very nice experiment I did something similar to my first stout using choco and vanilla extract and coffee. One of my favorite things about homebrewing is the unlimited options. Thanks for the advice and I will be picking up a bottle of cherry extract from my lhbs sounds easier than dealing with...
Looks great. U started with 11 gal and ended with 6? That seems like a lot to loose to grains and boiloff. I was thinking nibs in the secondary too but figured I could taste it along the way to see how much more chocolate flavor I needed. I have use chocolate extract at bottling time before...
I'm trying to make a chocolate cherry stout and this is my second attempt at a partial mash and I was hoping I could get some advice on the recipe.
Batch size: 5.5 gal
Boil volume: 3.5 gal
OG: 1.051
FG: 1.013
Bitterness (IBU): 35.2
Color (SRM): 38.8
ABV: 5.0%
Grain/Sugars:
4.00...
I swirled the carboy around in a milk crate without taking off the airlock to resuspend the yeast and turned up thetemp a bit and I will check it again in a few days. Thanks for the advice
Wouldn't I have to worry about extra O2 going into my mostly fermented beer? Howbig a starter should I use? And u say I should pitch it while still fermenting? Thanks for all the help.
6.6 lbs amber lme
3 lbs amber dme
.75 lbs carafa I
.25 lbs black patent
1 oz tettnanger (60 min)
1 oz Kent golding (30 min)
11.5 g W34/70
I made a starter with 1 quart water and 1 cup xlite dme a nd let it ferment for about 3 days at 60* till it was done, cold crashed and Decanted, added to 60*...
I recently brewed an extract lager with an OG of 1.079. My LHBS suggested m aking a starter from dry yeast to get the cell count up and it seemed to go well and fermented for a couple of weeks. I tested it and it was 1.024 so I did a d-rest for 36 hours then chilled to 42* to lager. I was...