The IRS that I previously brewed, I racjed onto shredded beets and added brett. Let it sit for a minth and then oak aged for 6 months. It was a crazy funky experiment that I injoyed doing. Im going to try the 05 and raise the temps, if I dont get any movement on it in a couple days Ill probably...

From everything Ive been reading adding more yeast at this point would be more or less a waste, unless I'm misinformed. Once the yeast have used up the oxygen in the wort it will be hard for another strain to get going, with out risking oxidation. Side note. Took a reading this morning and came...

Yeah after the day 3 I started to get worried honestly. Ive been afraid to take a reading as a result honestly. Its just been sitting there for the last week because of it. This yeast kicks hard for the first few days though.

I have been thinking about doing this honestly. I have two 5 gal kegs sitting empty right now, so I suppose it would be a good comparison. Thanks for the efficiency advice, I normally stick around 1.06 to 1.07. I do have an Imperial Stout, I normally do as a BIAB, that I need to make. It will...

Good Afternoon all, For starters I do not have a style choice for this brew yet, but I recently brewed the following recipe: Estimated numbers OG 1.090 / FG 1.010 / ABV 10.5 / IBU 58 10 Gallons in fermentor 20# 2 Row (1.8L) 20# Maris Otter (3.75°L) 2# Cherrywood smoked malt (5°L) (Briess)...

Alright. I brewed the beer last Wednesday. ended up using simcoe in place of the sovereign due to availability. Endded up with an OG of 1.072. Added the 3 oz of simcoe on sunday and plan to add the rest this Wednesday. Just need to deside on whether to use 5 or 10# of blackberries.

Sorry for the late response. I brew this one last year, but I didnt try it as a straight stout. Last year, after primary was done, I added a few #'s of shreaded beets and some brett. After 30 days i racked off the beets and on to some oak chips that had been soaking in Jameson for the 30 days...

This is my go to as well. Nothing beats a glass of hot pre-boil wort and whiskey, on a frigidly cold night, next to a hot kettle, under the moon. A campfire does help in the snow though lol.

Ladies, Gents, or Whatevers Last year I started a tradition in which I brew a stout outside, in January, at midnight, in freezing temps, for fun. Call it what you will, the experience is amazing. This year I plan on brewing on brewing the following: Planned: OG: 1.110 FG: 1.026...

Good morning Ladies, Gentlemen or Whatever I will start by saying that I have never brewed an NEIPA, and I am interested in your feedback. This is the recipe that I have been playing around with: 5 GAL. OG: 1.061 (BIAB) 8# 2-Row 2# Red Wheat 2# Flaked Barley 60 min mash @ 152° mash out @ 170°...

Just got back in town. Beer carbbed nicely in the keg over the last 7 weeks. Its got a nice funky, earthy, sweet beet nose. Taste starts with a sharp pungent almost a "burnt" funkiness with a strong hint of beets the melt quickly into a very rich almost 90% coca baking chocolate finish that...

I used canned shredded beets due to availability. Next time (if it happens lol) I plan on using raw.

Gents, reporting back on brew, now called Radegast's Funkin Midnight Stout final recipe was: Rye 15.4% Crystal Rye 15.4% Roasted Barley 3.8% Crystal 120L 3.8% Pale 2-Row 23.1% Chocolate 3.8% Rice Hulls 3.8% Maris Otter Pale 30.8% 2 oz Galena Pellet 30 min 1 oz Chinook Pellet 15 min 1 oz...

Please let us know how it turns out.

Its called SMaSH 'ingly Hoppy. Still not seeing it.

How do I mark a recipe as a SMaSH. I know I can search for them by checking the box, but how do I mark mine as a SMaSH so other can see it?

I agree with you guys on roasting the beets, sounds like a good plan for the secondary addition. I have no idea what the flavor of this brew is going to be. Kinda just goina send it.

Was trying to come up with something different. I don't know what I want to get out of this beer, but I figured the beer Gods will decide. One way or another I plan on learning some things.

Lets hear what ya got. Brew Method: All Grain Style Name: Russian Imperial Stout Boil Time: 120 min Batch Size: 8 gallons (ending kettle volume) Boil Size: 12 gallons Boil Gravity: 1.051 Efficiency: 70% (ending kettle) STATS: Original Gravity: 1.076 Final Gravity: 1.015 ABV (standard): 8.07%...