BeerTools Discussion Forum

Hey Bowser, Make sure if you're using extracts that you test them first. I suggest brewing a gallon batch to make sure you like them. Some extracts give you one of two things, taste or smell. I believe the chocolate extract will probably give you more chocolate smell, but not taste. Same with the ch...

I did a Double Chocolate Raspberry Stout a few months ago and it's just now starting to be drinkable. Anyways, I only added a few ounces of chocolate and they were added at secondary and at bottling time. I was expecting more flavor, but nothing. I would say use 100% cocao in your boil if you want a...

I boiled 3 gallons. Extract was added at beginning.

Well, after a few months of waiting, I think this has finally started to come into it's own. As bfabre said, it tasted green before now. I still don't think it's completely done, so I'll wait another month and check it out then. Right now it's a lot less raspberry flavor and a little more "stou...

I've looked into a few of these. They tend to be pretty expensive seeing as how most of them are 3-6 month programs. After talking to the head brewer at my local brewpub, I decided it may not be the best way to go. He said they're nice if you have very little brewing experience and knowlegde and wou...

After having no response to this as fast as I had hoped, I started to panic. I ended up re-hydrating 2 packs of dry yeast and pitching them last night. Now, this morning, I'm seeing bubbles in the airlock, but only once about every minute and a half. I'm hoping this will pick up before the 24 hour m...

You should be fine. Most holiday spiced beers that I've tried had around 20-30 IBU's. Your focus in this beer is more on the spices. If you're worried it's going to be too subtle, you might be able to dry hop it when you rack to secondary. I don't know how well that would work with the style you're ...

So, I'm somewhat new to brewing,(I just brewed my fifth batch) and I've never had problems before with my yeast starting up, but now I am. I followed a clone recipe for warthog cream ale, and in the recipe, it said to use a yeast starter. I used Wyeast Thames Valley yeast which I didn't think I'd ne...

I'm a newbie at brewing, so I've got a question. I just finished fermenting my 3rd and 4th batches (double batch brewing day) and I've allowed them to condition for the 2 week time period to carbonate. Since i've got close to 100 beers and I don't plan on giving them away to very many people (they'r...

Start with a few brew kits instead of designing your own recipe first. This will help you understand the actual brew process before you go diving into it. It also saves you from making a horrible beer. I like the brewers best kits as far as taste goes, but the mouthfeel just isn't there. You could t...

I knew there was a day like this...but I wasn't sure of the date. Turns out I actually taught my brother and dad how to brew and I didn't even know it was a special event. I brewed a 10 gallon batch of English Pale Ale that my dad loved the first time he tried. I also brewed a batch of Irish Red. I'...

Here's my recipe. .5 lbs. Roasted Barley .25 lbs. American Black Patent .5 lbs. American Chocolate Malt 7 lbs. Dry Light Extract 2 oz. Goldings (Pellets, 4.5 %AA) boiled 60 min. .75 lbs. Lactose 4 ounces raspberry extract 2 ounces 100% cocoa powder 1 oz. vanilla extract at secondary Wyeast Irish Stout

Hey everyone. Beginning brewer here, and I seem to have run into my first major concern. My first beer turned out great, but then I got gutsy and went for a more complex beer. I just finished my Double CHocolate Raspberry Stout. Anyways...I'm not impressed. I used 2oz. 100% pure cocoa powder and 4oz...