Recent content by toadfuller

Thanks for your feedback. I am hesitant to leave any beer on the yeastbed for 4 weeks, but I will leave it in the primary for two weeks and then rack to the secondary with the oak and bourbon for at least a month. Thanks for the assistance!

I used Dragon99's recipe on page two of this thread.

I know this is an old thread, but I just brewed an all grain batch (31# of grain!!!) on Sunday. The thing fermented like a BEAST for 2 days, and has now just about completely stopped. I had an OG reading of 1.125. I just checked and I have 1.040. Here is the question. Should I re yeast it...

Oh, and I am using a pretty new Thermapen for temp.. so it should be pretty accurate.

So yeah. In the past I have always used a stepped mash.. starting at 130, then to 145, 155 then mashed out at 170, This past time I just mashed at 153 or so for an hour. The most recent grain bill was 9#marris otter, 1# flaked oats, 1#chocolate malt (350SRM), 12 oz caramel malt (80L), 8 oz black...

I have been brewing all grain for some time, but recently I have noticed that my beer is lacking body. The flavor is good, but the overall mouthfeel and body are light and lackluster. I have brewed a red ale and also a porter and both are the same. Great taste, no body. What am I doing wrong here?

So up until recently I have been bottling all my brews. With my last one, I have just started kegging. Currently I have a nice stout I am about to rack onto some sour cherries. Normally after bottling, I would leave that in the bottles for a good 3-4 months for the flavors to develop. Do I...

It looks fairly similar to mine.. different hops. Oh, and I was planning on using a London Ale Yeast. One more question.. will this keg well? or do I need to bottle. This will only be the second keg I have made if so... all these years I have been bottling! Incidentally Beersmith says my OG...

Okay, apparently I went ahead. Critique on this recipe? I put it together based on a few others and am purposefully omitting the Black Patent Malt, and using roasted barley tea rather than roasted barley... and am considering a decoction of cacao nibs in addition. Question, will this be sweet...

I just put 1/2 of the original recipe amounts into Beersmith and added 10 pounds of sour cherries to be added to the secondary rather than the cherry puree. Thoughts on how this would turn out?

Over the Summer i bought 10 pounds of sour cherries, pitted them, and froze them for use in a beer. I had intended to do a cherry stout. Although I have been an all grain brewer for years, I am just now getting into designing my own beers, rather than using someone else's recipe. What I am...

Put my name in the hat too

Chocolate Cherry Imperial Stout!??? Yum... Recipe?

Okay.. I did dry hop for another week and bottled the beer. There was some seriously weird looking stuff on the top of the wort (see the picture), but I am assuming its just some yeasty thing or another.. I guess time will tell. The beer tasted just fine when I took a little sample from the...

Will do! Dry hop it is, and then on to bottles! I will report back.