Couldnt you have boiled the powder with a bit of water then poured it into secondary? Or even added it to your priming sugar mixture and boiled.

In retrospect, yeah that's exactly what I should have done and will do in the future if I try it again.

I'm brewing up a breakfast stout and it calls for coffee besns in the secondary, I'm now worried about just chucking them in a sanitized hop sack, anybody do something like this before?

I've been thinking about a coffee stout, but I'm not sure I really want 10g of it. For something like that I'd trust proven recipes. If they just say throw it in, go with that. If worried enough, maybe steam as a gentle sanitization method? I think powdered peanut butter is out there enough that nobody has really figured it out yet. Silver lining, you could write the guidelines on homebrewing with powdered peanut butter!

Finished the coffee stout last night. I used BYO's Founder's Breakfast Stout clone recipe which is widely available. I'll wait until the gravity stabilizes then add coarse ground coffee beans to the secondary, then bottle.

I was thinking I wanted to get some maple flavor for a real breakfast stout, so I bought some Grade B maple syrup and I'm going to bottle some of them with it.

Has anyone else used WLP644 Brett Brux Trois? Ive been keeping a culture alive since earlier in the summer and just kegged my 3rd beer with it. This strain is so unique as a primary fermenter, the beers dont turn out with your typical Brett funk (see aged Orval) but end up with massive tropical fruit aromas. Ive never gotten aromas like this with any other strain.

The reason I bring this up is White Labs just announced that the strain will be going year round, I suggest everyone try it out. My experience with it as a primary strain is it finishes in 4-6 weeks but takes 2 months in the bottle at least to come all together. Ive brewed 2 saisons and now an IPA with the strain and absolutely love it.

Going to be in Chattanooga Friday and Saturday, not really sure how far away that is from you RDH but if you wanted to meet up and grab a beer if it's somewhat close I'd be down.

i transferred ~5 gals from primary onto two jars of powdered peanut butter and cocoa nibs that were sitting at the bottom of my secondary. the beer tasted great and the peanut butter flavor was prevalent, only problem is is somehow ended way overcarbonated. every bottle i open spews out beer like a volcano and i lose about half the bomber

i can slowly bleed the CO2 out if i just crack the cap but it takes a long time and i'm too lazy to wait for it

How much priming sugar did you use? It could have been too much sugar or an infection.

It's a couple hours so highly unlikely. You can get all of our beers there though, I think.

Okay cool Ill try and grab some. I think I'm gonna check out big river as a redditor mentioned he brews there, ever had their beers?

5 oz, i've done ~20 batches and never had one turn out like this so i just assume the peanut butter somehow caused it

I've never used peanut butter powder, but if I was going to I would probably use it like honey and put it in at strikeout. That's most likely the best compromise for retaining the flavors while still protecting a bit against infection.

(If your method of chilling drops the temp really fast, maybe put it in at strikeout and wait 3 to 5 minutes before starting your chilling process.)

I use Beersmith to calculate my priming sugar based on how much finished volume I have and the vol of co2 i want in the beer. Its usually much lower than 5 oz for 5 gallons, but if your process has been working for you then youre probably right the powder was probably the culprit.

I have at their Nashville location, they're a chain. As such the quality kind of depends on who is doing what there, but overall decent, unsurprising stuff.

Back in Chattanooga this weekend. Just had the Yazoo Hop Experiment #67. Pretty good, I couldn't really place the hop flavors. They weren't overly American, nor noble to me. Was it a New Zealand experiment?

Went by hardywood to get the bourbon barrel gingerbread stout that went on sale today but they sold out in like 30min

Saw plans online for a chest freezer kegerator and bought all the parts. My buddy built and installed the collar. The hole in front is for the electronic temperature controller, which my father-in-law is going to wire up for me when they visit in early March. Just need to stain the collar myself and put all the internals together then glue insulation onto the inside collar after the electrical is done.

It holds 3 serving kegs, 1 keg for forced carbonation, and the CO2 tank.

Those controllers aren't too hard to wire up even for someone with no electrical experience. Looks good though!

Thanks man. Forgot I also have a nice drip tray for it but I haven't decided how I'm going to install it yet. The plan calls for magnet strips but people in the online thread are all complaining it falls off. I'm considering just mounting a heavy bracket on my dining room wall and sitting the drip tray on it. Haven't told the wife that plan yet though!

I use rare earth magnets and L-brackets to hold up a 19" or so drip tray. Just have to warn people not to rest an actual beer glass on there.

Thanks - maybe I'll try that. My drip tray is exactly 19" stainless. Those things have some heft to them.

I dont have a drip tray on my keezer for the same reason, the magnets didnt work well for me since someone decided to rest a full glass on it and it shattered on the floor. Its in my laundry room so Im not that worried about it but I just have a little tray sitting on the floor, ghetto I know.

Scored a case of Heady Topper and 4 bottles of various Hill Farmstead beers over the weekend, my cousin and her husband made the drive just to load up on 1k$ worth of beer for people and I was lucky enough to get an order in.

Ive had Heady a few times before, got a 4 pack on 2 separate occasions, and the beer of course does not disappoint. I will put it up against any DIPA in the word and Heady will crush all imo, big words I know but its very true.

So after reading an interview with the brewer from The Alchemist, John Kimmich, he credits the massive pungent hop aroma and flavor to his proprietary yeast strain dubbed Conan. So I knew once I got a fresh can or so of HT I would be trying to culture up a can since that beer is unfiltered and only 3 weeks old by the time it hits the can. After about 2 days on the stirplate with 100ml or wort and the dregs of 2 cans I have activity in the starter, I am going to let that finish then step it up to 500ml, then 1L and brew a 2.5 gallon test batch DIPA with it and see how good this strain really is.

Sorry for the long winded post but I am quite excited.

The excitement shines through. Sounds like an awesome idea, do share the results.

Absolutely killed me when Hurricane Irene knocked the The Alchemist Brewpub out of business last year. So so many good beers and now we can only get one from the cannery.

Edit: although I have created a saison recipe inspired by their "Farmer's Daughter" Saison and got some tips and feedback from John Kimmich via email--so hopefully it will come out half as good as the original.


Good luck with your project!