Oh, yeah, we all taste things differently. Do you drink coffee normally? What roast levels would you be using? I'm just wondering because I currently have a specific light roast that is very vegetal that I cannot drink from a local roaster...but that is the one example out of the hundreds of...

This is interesting to me. I don't get that flavor at all. And, the coffee malt (which I love) just doesn't do nearly enough for me.

I just dumped out my third drain pour this past weekend. Not bad after 170+ batches, but it proves we still can screw up.

I have done cold brew and whole beans, both with great results. My favorite method is dry beaning with whole beans, but will advise to do it with caution. The first time I tried using whole beans, I put the beans in the beer and let it sit for the 5 days, the beer came out with some acrid...

I have made beer with two strains pitched together before. I have done Belgians where I added Brett to finish after the main strain was finished. But, I have a thought in my head, so I'm going to do an experiment. Thoughts would be appreciated, and I will post back with the results. I have two...

No chill brewer here. I have an plate chiller, but the simplicity of no chill as well as the time savings on brew day make it where I rarely ever use it. In some ways my IPA's have even improved because I have developed my own system for what I like.

This is correct, I ended with the 5 gallons that fits in the keg. Yes, I did measure with a hydrometer after it cooled.

My goals are to continue to learn more about water chemistry and to keep my three taps full and flowing (buy less commercial beer).

Yeah, crazy beer. Started with 11.5 gallons of 1.055 wort. Stuff was like motor oil coming out :) The beer is going into a four roses bourbon barrel out club purchased, so this was the technique decided upon.

I will second this post 100%

FWIW, I haven't done a secondary (carboy) in probably 12 years. The only thing that has come close is if I want to remove the beer from sediment completely (I have done this when serving beers at parties or weddings) I will keg, cold crash, then jump the beer to a new keg. Basically, the first...

So I tested this out yesterday and thought I would share my experience in case anyone wants the info. I finished my boil at about 3:30pm and transferred the hot (1.126og) wort into my keg for the no chill. Went on with my evening, then when I got home at about 10:30 found the wort to be at...

Thanks, this gets me a "rough" idea of cooling times with this method. Any other notes like this would help.

I understand that, but my thought is that if I can speed up the initial chill then I wouldn't have to worry as much about the hop utilization. Seems like there would be some added advantages to getting the wort down below 140-150° before bringing it in to the house.

Yes. The keg would just allow the container to be sealed and sterilized completely, but I would push the wort into my better bottle for fermentation. I haven't tried a snow bank in many years, it seemed to insulate the wort more than cool it. With a good amount more knowledge, I could make...

Interesting to see the Goldings used as a FWH and the Magnum @15. I think this is fine, and will work out great, but it caught my eye as something that more often would be switched around.

Yep, I get all of that. I am thinking just the initial cooling (ie. down to 140-150°ish), mostly for hoppy styles. If I wouldn't be around, I'll just set it in my basement, which I would hopefully plan on for the more malty beers.

So, I moved recently and with that found a single problem with my brewing setup. Chilling in the winter could prove to be a challenge. But, I woke up yesterday with the visions of a friend who utilizes the no chill method floating in his backyard pond (which may seem really weird, but his beers...

Hello all, Been brewing for quite some time now, but I found BF about a year ago. This is easily the best recipe formulation site out there. Honestly, until now I didn't even realize there was a forum. I haven't been active in a forum for 6-8 years as it is and don't plan to post often, but...