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(the summary of those 5,000 posts, though, is, no, it is fine to sit on a yeast cake for a good long while. assuming you're storing it at fermenting temps or lower, before you run the risk of autolysis (yeast death) and off flavors.)

exactly. the longer you boil your hops the more they isomerize and the more bitterness you get. (there is probably a cut off point, but i dont know what it is...). most recipes have a 60 min bittering addition, so just go ahead and get her boiling for 30 mins and then start your hopping.

I think the truth of it is, the burnt flavors of roasted barley can over power any chocolate flavor from the baking cocoa (or at least mask it, so they compliment but the chocolate is not pronounced), and at the same time certain crystals, probably 20 - 60, will probably accentuate the chocolate...

I second the above, your yeast should be fine. Now that it has gotten started it should take care of its own business. When you say you added "semi-sweet chocolate," do you mean like chocolate chips, or a bar or something? If either of those is the case you shouldn't probably expect too great...

Could you use the peat as a steeping grain? I mean, with so little of it in the grist it is not really adding a whole lot of sugars. So why not do some mini batches and steep the peat malt instead of mashing it? Especially if you have multiple heat sources for boiling - (and with mini batches...

Thanks! I ended up mashing at about 150, or that is what I aimed for.. I think it might have been off a bit, maybe closer to 152, but damn close... I forgot that the beaker I usually measure my gravity with broke, so my gravity readings may be a bit off, but assuming they're not then my...

Thanks for the input. I had planned on starting the ferment down around 62, and ramping it up every few days until it was around 70, and it will probably take a solid two weeks for the ferment, if not more. The hop bill was just kind of loose, I through in that 45 minute addition because I...

Howdy, I just built a new mash tun and am going to break her in. I havent brewed in over a year, so I am rusty... here's what I came up, let me know what you think. I am not aiming for a traditional IIPA - I want it to have the hop bitterness, flavor and pop of a traditional IIPA, but I want...

It just fades... I dont know where it goes, its a beer mystery... The worry of CO2 carrying off hop aroma isnt in the bottle conditioning, though, as you're right, it is a closed system. It is when you dry hop in an active ferment and are still getting blow-off/action in your airlock. But hop...

IC works well for most folk. If you have a decent length of hose hooked up to your IC, get yourself a large tub or bin, put it close to your brewpot, put a layer of ice on the bottom, coil all of your excess hose in there, and then fill it with ice, maybe a bit of rocksalt, and water. And then...

Some people choose to add the hops before fermentation is complete, maybe while there is still 20% of fermentation left or so, under the auspice that it gives the active yeast the opportunity to scrub clean any residual oxygen or whatnot that may be added as a result. They do have to add more...

$16 a four pack in MA... but all of DFH's 4-packs are worth that, at least once...

+1 on JZ's IC + Whirlpool. If you're not into using a pump, though, I dont think that will work, as it is necessary for the whirlpool. If you're pump free, then I would really just say add an ice bath to your IC and thats the best bet. I have no clue how much water goes into the ice I buy, but...

Here is a possibility: https://www.homebrewtalk.com/f12/gingerbread-stout-3099/

As others, I was unable to get the 5/8" stainless steel. 5/8" zinc/steel was easy, though, and $0.30 each. So those went on the outside as spacers. What I was able to find easily in SS were 3/4". And the o-rings I bought came in a pack of 20 or so. So, I added a few o-rings on the inside, along...

1.) I am assuming the reason for this is to avoid hot-side aeration... which some folks claim to be a myth at the home-brew scale anyway, though others swear it exists... 2.) As suggested above, you can drill a hole in the cap that fits a #2 bung, and you can get a #2 bung with a hole in it for...

Just bought my supplies today... will be building when I get home. I am going away for 9 weks, unable to brew, and I want this to be ready and waiting for me when I return!

No worries. Just used the search function, brother. Hope it treats you well, let us know how it goes!

How's this do ya for? https://www.homebrewtalk.com/f78/india-brown-ale-87393/#post938073

+1 for Carafa Special II. It is de-husked, and adds almost no taste, and certainly no burnt flavors. You dont need a lot, and you can actually go ahead and grind it all the way down, even finer than your grain mill. Through it in the coffee grinder, you will get more surface area for the color...