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I have a kegerator setup with a stout faucet...powered by a bottle of 75/25 beergas. Prior to placing the keg in the kegerator, I force carbed (warm) on CO2 at 30PSI for 24ish hours. Once placed in the kegerator, I purged the keg and hooked up the Nitro and dialed it in at 30PSI as well...

This is my 5th iteration of this recipe. I started out wanting to replicate Buffalo Sweat from Tallgrass Brewing but I ended up taking my own path and I couldn't be happier with this brew. It's very smooth with upfront chocolate and coffee but not overpowering. For me, a stout is a year-round...

I'm looking to put together an all Briess LME recipe for a Chocolate Raspberry Imperial Stout. Would love to hear feedback from all y'all on the recipe and brew plan... LME Bill 6.60lbs Special Dark LME 2.00lbs Traditional Dark LME 2.50lbs Golden Light LME 0.50lbs Amber Liquid Extract...

Here's my 1st go at a Stout! I've been putting this together all week and was further motivated today when I paid a visit to my LHBS (Southern Brewing & Winemaking in Tampa); they had Chocolate Raspberry & Cacao Vanilla on tap for their anniversary. Both were fantastic - I brought a growler...

Was curious about the classroom's thoughts on the SMaSH/DMaSH/DMaDH requirements/restrictions...I know you can do "anything" you want when brewing, but to "comply" with the SMaSH concept, can you add any adjuncts to the recipe beside hops and yeast? Can you add spices? Honey? Sugar? Or once...

wrong forum...please delete