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I've been experimenting with glycerin additions to finished beer, hadn't seen this thread until today. I can fairly easily pick out the odd beer in a triangle test with a 1%-by-volume glycerin addition (roughly 10g/L, if I did the math right) in a NEIPA that's already got a pretty thick...

Now that the Irish stout has spent a couple of weeks in the keg, it's actually become a pretty darn good beer. The roasted grain flavor has sort of morphed into a nice mix of bittersweet chocolate and black coffee, a touch of malty sweetness has started to come through just enough to make the...

I have some of the Irish stout on tap now. It's pretty good. I've certainly had better, but it's quite drinkable and certainly recognizable as an Irish stout. It could use a few more IBU's, and the flavor from the roasted grains is missing... something. Mouthfeel is great, probably due to the...

Yes, a little bit. The bag wanted to be about 1/2" larger than the opening. Fortunately I have that cut edge rounded over and polished, so I was able to yank it through without any serious issues. I had the bag filled with grain just beyond the end of the sharp taper. A few pounds less grain...

Yeah, that'll certainly do it. Did you run the two boils simultaneously? That could knock another whole hour off the brew day. Preheating the sparge water would be worth another 20 minutes or so. I need another kettle. I'm not sure why two of those pictures are upside-down, lol. They're the...

Unless you're very limited on space or funds, I'd certainly recommend a 15 gallon pot for single-vessel BIAB. If you're even thinking about 5 gallon batches now, odds are you won't end up doing too many 2.5 gallon batches once you find out first hand that it really doesn't take much more time or...

I've been wanting to brew an imperial stout for a while, and I also really wanted to make some session stout, so I decided to do a partigyle and get both in one brew day. I then had the crazy idea to try to do this as quickly as possible, using shortened mash and boil times. The plan was to make...

I have an Irish red in primary now that started bubbling like it was pissed off within a couple hours of pitching the yeast, so much that I couldn't keep fluid in the airlock, it would just spit it all out in a few minutes. The bubbles were done and it was very close to final gravity within...

You can't really carbonate syrup with yeast, for a number of reasons. First of all, that concentration of sugar will kill the yeast. Second, you generally use a little syrup with a lot of water, so the CO2 in the syrup is never going to be enough to make the whole thing fizzy. You'll end up with...

Thanks MrH, please let me know how it goes.

Alright, I'm having a hard time imagining a batch size in which a teaspoon of sucrose would be adequate for sweetness, and four cups of maltodextrin would make for less than gelatinous mouthfeel. In fact, a teaspoon of sucrose per 12oz bottle would be far less than adequate to my taste. Some...

Maltodextrin contains 4 calories per gram. At your rate of 12.8 Tbps per gallon, that comes out to approximately 13.5 grams of MD per 12oz bottle. That's 54 calories of maltodextrin. 54 is more than 9.

Not much interest in soda head retention, eh? I was hoping *somebody* would have *something* to say about it. Well, I tried a more substantial partial mash with 8oz of flaked wheat and 4oz each of flaked oats and carapils mashed for 45 minutes at 160F for a gallon of root beer. I also used all...

I've got a half-batch of this mashing right now. This will be my first batch of beer ever (yes, my first batch of beer is an all-grain stout). I'm using the BIAB method, and it seems to be going quite well. Looks a lot like the pictures of all-grain stout mashing that I've seen, anyway.

That would work fine, but it's not my point. You can stop the fermentation well enough by sticking the bottles in the refrigerator. The thing that makes me nervous is that sodas are carbonated to two or three times the pressure of beer. On the other hand, I do have some root beer bottles that...

Have you successfully used beer bottles? I've used the 12oz glass Coke bottles, which are built like tanks. I wasn't sure if the thinner beer bottles could take the additional pressure of soda.

Okay, the partial-mash root beer is done. It didn't help at all for head retention, but it is a flippin' amazing batch of root beer as far as flavor and body goes. I'll try using a larger quantity of wheat or carapils sometime next week.

The trick is that soda is not fermented dry like beer is. There is generally more fermentable sugar than you need for carbonation, so it will keep fermenting and raising the pressure until you stop it. If you don't stop it soon enough, it over-carbonates and you get bottle bombs. You generally...

Okay, so you're using baking yeast. That's supposed to work, but it will have a funky flavor, and it's more likely to be bad than fresh brewer's yeast. I recommend finding some wine yeast, champagne yeast is the standard. Have you used the Fleischmanns yeast each time? Was it kept cold at the...

4 cups of maltodextrine?! I assume that's for a 5 gallon batch? That comes out to 12.8 tablespoons per gallon. I might have to try that. Does it actually cause some head retention, or just give the soda a lot of body? I did try a partial mash with some wheat and a bit of Quaker oatmeal for a...