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If you're that worried about the roasted malt flavors, why not use all chocolate malt and axe the roasted barley? Your thought to use dark Carafa would probably be fine as well, you can probably sub in the Carafa for the roasted barley in just about the same amount. I'm not 100% familiar with...

That doesn't take into account the water you might have picked up from the blueberries, though. I'm no expert, but read an article recently on BYO or something that said in a beer this strong you may have actually lost a few gravity points from the water you picked up.

Whoah, a lot going on here. I doubt you'll get to 1.016 with the high OG and conan yeast alongside all the lactose, fruit, oats, wheat, etc, but I guess that's the point. Is the late addition of salt (as opposed to early) to reduce the way it would affect the hop utilization of the fwh? I ask...

Haven't used the stuff yet, but that seems a bit high based off of our estimations so far. I'd go with less, and if you want more you can always add more. As far as acquiring the stuff, I always assumed I'd order it. I have so many beers I want to make, it's hard to tell when this one will...

I have a clone of Death by Coconut by Oskar Blues plugged into Beersmith. I believe it was formulated mostly from a subreddit that was somewhat of a live roundtable with the brewers themselves. Here's the pre-reddit...

I wanted to propagate the 1056 I pitched alongside a couple different dregs, so I saved some yeast from the starter and some of the plain stout wort in a mason jar. Tasted it a while later and it is seriously tasty. Just know that it is not necessarily on the roasty/toasty side since it features...

So, on 12/8/16 I brewed and began fermenting an imperial red-brownish mixed fermentation sour that, as one can see, I haven't put a real 'label' on yet. It had an OG of ~1.105, and saw a pack of wyeast 3278 lambic blend, dregs right out of a bottle of Jester King Ol' Oi, and stepped up and saved...

So as a few above have stated the OYL 605 reaches 'sourness' in as little as 24-48 hrs, but I've gone 3 or even 4 days to push it a bit. A week seems like a stretch. If you've never made a kettle sour before, its a little tough to judge purely off taste alone out of the kettle to see if its sour...

Like I said I'm just not sure what exactly your cacao bar is like. Maybe try a little, and if it tastes right go for it. Again check for extra crap in the ingredients if you haven't already

Hmm, not too sure about this. If the 100% cacao bar is anything like the 100% cacao powder I sometimes mix with water, it is going to have a super bitter and honestly not too pleasant taste. Also, you never know what kind of other stuff is in any kind of packaged chocolate like that, even if it...

Depends on what you're going for, but I wouldn't worry about it. I did a SMaSH IPA around summer time that was just 13lbs pilsner malt and about a half pound of mosaic, mostly in later additions with a 3 oz dry hop and it turned out stellar. Your grain bill should yield enough subtle complexity...

Not sure if it's been asked but what do we think about using wyeast 1450 Denny's favorite? Planned on the pound of melanoidin malt instead of decoction and decently high mash temp of 154F, overkill with the 1450?

It wasn't my first time using it either, actually, and I've never gotten anything like that before this

Before, that's literally just the wort out of the tun with OYL 605. I actually had it split into a 5 gall and a 3 gall to hold my full pre boil volume and they both had it pretty similar

Correct me if I'm wrong, but wouldn't some corn sugar dry it out? If you don't mind the extra abv...

Not sure if the pic is going to work, but it comes with a bit of a question. This is actually on day 3 of a kettle sour with OYL 605 (I think... it's the lacto blend). Black sour, grain bill was 12 lbs 2 row, a pound of Caramunich, and 14oz midnight wheat. Later became heavily dry hopped and...

Check back in if you give it a smell/taste test, I'm curious. Again, I'm far from an expert, but I'd like to hear what you think.

For one, I'd be assuming you have this jar semi-refrigerated by your comments about 'hibernation', but I guess 55-60 degrees isn't very refrigerated. Since you "fed" it, which I assume was with med-low gravity wort, the proportions of sacc yeast to bugs will not be the same as in the original...

Agreed to the above. Not a whole lot you can do other than dilute it with some SANITIZED water. You can do it right at bottling if you'd like. The only drawback would be if you didn't have enough keg/bottle space for the extra volume. You can send some of that extra efficiency my way, by the...

Attempt at a photo of what I believe to be the pellicle. Wasn't really aware that you can get one with a kettle sour but after some research on the net and in Milk the Funk I believe it is nothing but. No off smells or flavors.