Відео

Thank you, friend!

Great question! It was 1.032 before the syrup, I'd guess around 1.040 after. Important thing is there's a whole bunch of roasty character in there to offset that FG.

Great observation! I think Canadians sound similar to Americans although some are French-speaking. For me, I grew up in Ukraine now I live in the US.

Thanks for your feedback + всього найкращого тобі і твоєму каналу. Целенаправленно искал инфу, как именно вбросить крекеры на затирание. И таки нашел 👍

Thanks! This was about 4ish gallons if I remember correctly.

I usually WP at 175F or so, and mash really depends on the yeast. Mash temps really depend on yeast - Verdant usually at 153-155F. Melcher Street is awesome, good luck!

Do it urself, lazy boy

Hey, thanks! After brewing about 10 hazies, I honestly haven't even been checking my mash pH because it was basically the same every time. It' usually around 5.25 - 5.3 toward end of boil, so 4ml brings me down to 5.0 - 5.1 at WP usually. This, in turn, which brings me down to 4.4 final pH in the end. I found that this helps my hazies, but not IPAs for some reason. Maybe because I've been adding less of a DH to my WC...

Oh yeah, it definitely absorbs a bit. It's not as bad as some other adjuncts, but it certainly absorbed maybe .25 gallons out of this 2.5 gal split batch. It's so worth it though, I'd rather have 2.25 gal of amazing liquid than 2.5 gal of ok liquid. I did toast the coconut in the oven, half it for about 15-20 min, half of it only about 6 min.

That's an awesome idea, I have some Saigon Cinnamon that I've been putting into various desserts and it's amazing! I've usually added it straight into keg, but that might be a bit risky haha. Tablespoon seems like a lot!

Dang, ok, good and bad eh! I think a caramelized barleywine would be awesome, or maybe a beer that needs a decoction like Helles or Czech beers. The good thing about most systems is you can turn down the power to reduce the scorch/caramelization levels. But there's definitely pros and cons.

Good question - this was around 5 gal. Maybe 4.5 gal final volume with hop loss.

About 2 hours from what I remember.

Not much, the aroma on the beer is still great a few months later. That's not a bad idea for IPAs, but a few drops of ALDC is a little easier for me since I use it all the time. That's the only thing I've been using, but I can't see why K-sorbate would hurt your IPAs...

@@secretlevel5951 Cheers! I also use ALDC, but that only helps with diacetyl. I'm also worried about further fermentation in cans. So possible extra carb and drier beer.

Hey bud! I do about 2 weeks just to be safe, but there are some homebrewing misconceptions about the quantity. Phase Three add about 1-1.5lb per 5 gallons, which is way more than I've previously done. My buddy tried this and his beer was super chocolatey. It also depends on quality of the nibs, try Tcho cacao nibs, they're awesome! beerandbrewing.com/video-tip-phase-3-tip-2/

I only did 7oz. I will be sure to add more next time, thanks for the tips.

Very nice, Caramunich is awesome! That'd probably be my improvement to this recipe, if any. Judge feedback was that it needed more saturated flavors, so caramunich should do it. Honestly any of the hops will work for bittering... I'd probably stick with German ones for late additions though.

good old hallertau goes well with alot of dark beers but never tried in a stout though. its called homebrew i usually go nuts on some recipes but it always depends @@secretlevel5951

ive been wanting to do a dunkel for a long time also as well a czech dark lager. samson czech dark lager i fell in love with but the problem is i cant find samson anywhere. the local market had it and when i tried it i loved it! 2 days later i went back and it was all gone '

Hey bud, you usually want to add these recipes into your recipe building software like Brewfather or Brewers Friend, they're both free. They'll also help you figure out your efficiency and IBUs.

@secretlevel5951 cool thanks, I guess im going with brewfather since it's easier to used, trying to make a nice stout so I can split it and try different things.

@@piojito818 I love Brewfather too, no app needed, you can access recipes on computer and phone. Split batches are awesome, too!

Definitely carb in keg. Most of the yeast have died by the end of its stint in barrel, so it's easier to just keg and bottle :)

I came here to ask this too.

@andrewbarker1190 @mikelawler9678 totally forgot to mention! We pitched about 11 packets of US-05 into this, plus a 2L starter from what I remember. It's definitely my go-to yeast for these beers so far. S-04 is just as good (probably faster!) I'm just not a fan of its flavor profile.

@@secretlevel5951 agreed about S-04’s flavour being a tad iffy. Do consider San Diego super yeast wlp090.

Did you lose any volume from adding the coconut flakes? Or do you have a specific process to extract more beer from the flakes?

Figuring out recipes that you love is the best part of homebrewing! You always have your favorite beers on tap and it's awesome. Peated Imperial Stouts, eh?! That sounds really interesting!

@@secretlevel5951 Inspiration is the "Smoked Peated Islay No. 1" from De Moersleutel Craft Brewery

That's awesome, it's amazing that folks still find the blog helpful! I have another post on the water profile here. Most of west burbs get their water from Jardine filtration plant (unless they're on a well) and that profile is outlined here: secretlevelbrewing.com/brewing-water-chicago.html

@@secretlevel5951 Awesome. Thanks so much for the info. 👍

Same here, dunkel season is just a few months away! I let this one ride at 50F for most of the fermentation.

That's not a bad idea. Definitely worth a try at the end of a keg maybe to see how it impacts the beer, thanks!

Use a fine bladed peeler. So much faster than zesting shreds!

That's really interesting! Is that London Ale 3? I just heard Ghost Town on CB&B podcast and they ferment with their Nottingham yeast at 62F, sounds like a fun idea to get a clean kolsch-like character.

Imperials version A38. It was something that I picked up a while back from Laura burns. I want to say it was featured on a brulab episode.

Thank you so much, it's definitely a labor of love! Essentially I'm reserving the MLT for bigger stouts and brews, otherwise it becomes too much work and cleaning. Brew in a bag is way too easy to not do, I just need to get a false bottom and a bag and we're off to the races on the Boil Kettle!

Great question, 149F mash for 90 min and mashout at 170F for 15 min

Ooo that's a good idea! I'll have to give those a try, thanks!

That's so cool! You must get some amazing quality hops, super fresh, too! Admittedly the Nelson that I used for this batch was pretty subtle, I have a different lot I'm much more excited about. On top of that, I just got some Nelson CGX (~cryo) that I'm going to try in an upcoming WC IPA!

For mash, 5.3-5.35 usually, but +/- 1 never hurt anyone. I used to measure these all the time, but they rarely changed so I stopped. I also aim for whirlpool pH around 5.0.

No, I just use a floating dip tube so it adjusts to the level of beer and hops in suspension. No filter either, but I could probably benefit from one, once in a while things clog a little. Otherwise if you cold crash your beer before transferring, 99% of the hops and yeast will settle out at the bottom!

@@secretlevel5951 cool thanks! Wasn’t sure if a floating dip tube would get clogged up during fermentation, I’ll have to try this!