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Been tasting this for a week now on nitro. It pours beautifully with no oil slick. Excellent head retention. Aroma: Light roast, low caramel some vanilla. Coconuts peeks its head out as it warms. Taste: Similar to aroma, some caramel, vanilla with roast. Mouthfeel: Creamy...

Changed it to 15.75". Otherwise I'd have a really tall and skinny kettle!

Brewed a RIS today. Pot is 15.75" diameter and 19" tall. Got 24lbs in and had room for a few more with ease.

Kegged this today and I'll say that there isn't much Samoas flavor in the uncarbed sample I took. There didn't appear to be any oil slick either but we'll see in the finished beer. The beer has some sweetness to it and maybe a tiny hint of caramel flavor. The coconut is absent at this time...

I'm pretty sure I'll end up with an oil slick but hopefully no infection. I was thinking that the cookies are about as sterile as a food product can get, plus I put them into a hop sack and gave a dip into star san. If I were thinking I probably would have made a tincture with the cookies...

Just brewed a stout, somewhat sweet, and added two boxes of chopped Samoas to secondary (two boxes minus a couple of bites). I'll keg it in four more days and I'm serving it on nitro. I'll update and let everyone know if any of the cookie flavors come through.

Anyone else try this recently? I was thinking of bottling to a 2 liter bottle then carbing at an appropriate level with a carb cap and CO2. Any feedback on this?

Thanks for the deal! Just in time as I'm rebuilding my brew area for January. In for the BYGO!

From my experience the puke smell comes from exposure to oxygen during the sour mash. I've heard of some people having success with the plastic wrap but others not so much. Also, mine take an average of 48 hours of sour mashing at 110 F to get pretty sour. I usually go 36 for a highly tart...

Recently tried this with some concord grapes from my yard and some sage brush needles. I put a small amount of starter wort (1.030 and lightly hopped) into a white labs vial and put two grapes into two of them and a pinch of sage brush needles into each. Covered each with tinfoil and let...

I've been trying to make a very lemon heavy ginger ale for a couple of weeks and am getting close to the flavor I like. The problem I'm having is that the solution keeps turning pink instead of bright yellow. I'm using a lemon:ginger ratio of slightly more than 2:1. I peel the ginger and...

I had trouble for a couple of days. Really frustrating since I didn't get an error message until everything was already typed in. It started working correctly for me at the same time that they changed the mailing info on the homepage from last years to this years. Have some bad news for my...

I was thinking that nothing should grow on the star san either but maybe the blowoff was so huge that layer formed on top of the sanitizer. This layer could have been housing the mold. Again all just hypothetical. It's hard to tell if there was suck back for sure but one of the tubes did...

Had a strange thing happen recently and I'm wondering if I'm thinking straight. I had 3-1 gallon batches of beer fermenting next to each other and each had a blowoff tube that went into a single jug of star san. I went out of town while these were fermenting and when I came home the star san...

Received my scoresheets today from SD. Received a 40.5 and went to Mini-BOS for 16E and placed 1st. I thought this was the best beer I've ever brewed and that's why it was entered. I haven't received any emails or anything though.

I recently set out to brew a pale stout with traditional stout ingredients. I failed a couple of times in accomplishing the "pale" portion of the stout but finally seem to have made progress using nitrogen infusion and iced gelatin filtration (sounds so nerdy). I used JZ's Dry Stout recipe...

I fill up a 1 gallon jug to the very top and fridge it over night to settle everything out. The next day I rack it off to a clean jug. I've only done this twice and it's worked well. Before that I did the stir and rack from the side of the kettle trick which was also somewhat effective.

You nailed the aroma I got, sourdough and yogurt. Super clean aroma. I took mine out after about 3.5 days and it was fairly tart. I was getting gun shy and and couldn't let it go any longer. I'm going to keg a carb a 2 liter of it this week so I'll know how it taste. The fermentation was...

Thanks for the insight. It sounds like the sourness from the sour wort was better but the graininess from the sour mash was better. I ended up going with a sour wort since it was easier. I'm sort of doing it sous vide style where my wort is in a big food safe plastic bag with the oxygen...

I'm brewing a Berliner Weiss and was planning on conducting a sour mash with a handful of base grains but I was thinking that with my equipment it would be much easier to just run off the mash and sour the wort with the extra grain. Does souring the mash produce a different flavor than...