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I brewed a partial mash stout last year that turned out amazing. Great roastiness, nice chocolate and subtle oak flavors. By far my best brew. I want to brew it again, but make some changes. If like a bit more depth to the profile and I'm diving into all grain. Original recipe (partial mash)...

I want to make a green tea ipa with orange blossom honey. I know that honey is very fermentable ad often times completely ferments out. So how can I use it and still get that honey aroma and flavor to complement the tea? Could I use it when kegging? I know I can use honey malt, but the use of...

I was curious, I've read that taking some of the first runnings and caramelizing it is a technique that can be used in order to add some color to a brew, but will it also impart some caramel flavor?

I have a chocolate coffee stout that I want to age for a few months. I plan on adding cocoa nibs to it in secondary. Can I leave it age in the nibs for months or will I get off flavors from it?

I have a chocolate coffee stout that I want to age for a few months. I plan on adding cocoa nibs to it in secondary. Can I leave it age in the nibs for months or will I get off flavors from it?

I want to start all grain brewing as well as creating my own recipes. Had an idea for a caramel/toffee brown ale. Here's what I have for a preliminary recipe. 5gal batch Grain bill: 8# marris otter 1# carastan (light) 1# crystal 60 .5# crystal 20 .5# English brown malt .5# chocolate .5#...

Wanna do a chocolate forward stout with coffee. Founders Breakfast Stout-esq. Mini-Mash 4# 2-row 1# oats, flaked .5# English black malt .5# crystal caramel 80 .5# roasted barley .75# chocolate malt .5# carafoam 1# dark dme 4 golden light dme 2oz nugget @ 60 min 1oz willamette @ 25 min 1oz...

Attempting to brew a chocolate stout with coffee and vanilla. I brewed about a week and a half ago, and put 8oz of cocoa powder at flameout. Just racked to secondary and had a little taste, but I got zero chocolate taste. The hops seemed to dominate. I plan to let this brew age for a few months...

Doing a partial mash using flaked oats. Do I need to mill them the same way I do the rest of the grains? Or use them as is?

After I racked to secondary I learned that I should've done this after purging the oxygen out of it. So consequently I racked straight to the carboy. But after doing so, it must have reinvigorated some of the yeast because my airlock has been bubbling pretty good ever since. So I'm guessing...

For my next brew I'm looking to do a chocolate vanilla coffee stout. My goal is to have a brew that is very chocolate foward with hints of vanilla and subtle hints of coffee. My original plan is to add bourbon soaked vanilla beans and French oak chips to secondary as well as cold brewed...

For my next brew I'm looking to do a chocolate vanilla coffee stout. My goal is to have a brew that is very chocolate toward with hints of vanilla and subtle hints of coffee. My original plan is to add bourbon soaked vanilla beans and French oak chips to secondary as well as cold brewed...

I put my recipe into Beersmith and my projected OG is 1.059. I intended to use one Wyeast smack pack, but I was reading that it's good up to OGs less than 1.06. Since I right on the cusp of that could I just pitch in a little bit of dry yeast to help aid the fermentation without having to make a...

I just picked up Wyeast 1187 Ringwood Ale from my local brew store. The guy there said I won't need an activator. That the activator was in the smack pack. But looking at the reviews for it on Northern Brewer, some of them are saying to use an activator. I thought the purpose of the smack pack...

Wanted to brew an Apple-Cinnamon Brown Ale for the fall. I have a plan to add the apples to the secondary but just wanted some thoughts/feedback. My plan was to peel and core 3lbs or so of apples. I want to cook them in a bit of apple cider instead of water @160 F for about 15 minutes. Adding...