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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...

Do your d-rest first then rack and lager

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

Also should I re-rack it to another carboy when its done since I am planning on leaving it in ther for a few more months?

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...