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A co-worker brought me some cacao from the Dominican Republic. There are 3 types, shows in the pics. The beans I can shell and use as nibs I think, the larger one which may be a chunk of the beans all roasted together, he said I can run over a grater and use that also use as nibs. The other I...

Wouldn't that much rum really thin out the stout? A 750ml seems like a lot for a 5 gal batch.

Anyone have a good base recipe for a sour porter? I was thinking about kettle souring with lacto then adding either raspberries or tart cherries after fermentation. Thanks!

J Wakefield, I went by there when I was in Miami back in March. I guess I could just add powder a little at a time and keep stirring until I get the color I am looking for.

I am looking to brew a Berliner soon and heard about people using unsweetened Kool-Aid to add some color. Here is an example - https://untappd.com/b/cycle-brewing-company-ecto-cooliner/671247 I wanted to do something like this for mine, has anyone tried this before? For a 5 gal batch how much...

I am working on a recipe for a Cinnamon Hazelnut stout but I haven't done a lot with spices or extracts yet. I had a holiday beer last year that I used a touch too much all-spice and it was way overpowering so I am being a little more cautious this time. Anyone have an idea about how much ground...

3 of us brew together and our last names start with P, H and D so we went with PHD Brewing.

I have a WLP099 coming tomorrow or Wednesday. Will do a starter and drop that one in, see what it can do.

Checked again and I am still stuck at 1.032. I'll try and pick up a higher tolerant yeast and see if I can bring that down some. Thanks for all the help.

I have a seed warmer wrapped around the bucket, I gave it a light stir and the air lock started bubbling again for a little while.

I have a RIS I brewed about 9 days ago, I used WLP007 which I believe is good up to around 15%. OG = 1.140, took a reading 2 days ago and was at 1.032. I am looking at a possible 15-16% beer. Once it passes 15% the alcohol will kill off some yeast right? If I want to carbonate in the bottles...

Thanks, I came across that one too and started my inventory. Works pretty well so far.

Anyone know of a good app to use to manage your stock of beer? I have a couple beer fridges and would like something to keep an inventory on. Thanks.

I am looking for a high abv RIS extract recipe to brew in a few weeks. Also plan on soaking some chips in boubon to add. Thanks.

I'll test my hydrometer today, thanks.

I have done 6 or 7 extract brews so far and I have been over gravity on every one. The highest was my Pale Ale, was supposed to be 5.5% and came out 8.6%. Haven't been able to figure out why but I am not complaining.

I am going to try one close to the holidays and see how it is. I plan on aging about half of them until next year anyways but if needed I'll just sit on all of them until then.

I did a strong Porter recipe, added a little All Spice, put a cinnamon stick in Amaretto for 6 days, then added some additional Amaretto to it. Also I used Trappist yeast. Came out at 12.08%. Bottled about a week and a half ago. Plan on letting it age until mid-December.

My holiday ale has been bottled, came out at 12.08%. Working on a peanut butter milk stout. Air lock has been bubbling for 11 days now. Moving to a secondary this weekend and adding the PB2 and cocoa nibs.

Has anyone tried to brew a Belgian red, something close to a Delirium Red or Kasteel Rouge as an extract recipe?