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I too popped in, around 5pm. I knew Forager's was going to be a thing but had no idea of dates, so when I saw it was open I went up the stairs instead of APOD. It'll be a nice venue, I think. It was nice to meet a few of you, and I was reminded how long it's been since I was on AHB!

Yeah, you can get chocolate and cherry and raisins and figs and whatnot, but I figured that homemade caramel wouldn't necessarily impart caramel flavours, and may just throw you off the trial a bit. That's why I suggested something which emulates the flavours of caramel rather than caramel...

Although a hydrometer will tell you when yeast has finished fermentation, it won't tell you when they've finished their cleanup phase which is dependent on the yeast strain, temperature and the beer. Personally, I try to leave my beer on the yeast for at least 3-4 days after I'm sure...

I'm pretty sure the Southern Tier Creme Brulee uses some sort of commercially-available vanilla bean paste in their beer. Obviously it's not caramel but IMO (and it's been a while since I drank that beer) the flavours were somewhat caramel-esque anyway. I don't think you should just dump some...

Sounds like diacetyl to me too. A recent India Red Ale I brewed tasted great out of the fermenter. I bottled it (bulk primed with white sugar, boiled with water for 15 minutes) and a couple of weeks later tasted high levels of butterscotch/toffee flavours, leading to obvious disappointment...

If they're broken up into staves I might be interested in a couple, depending on what was in them. Don't know if you'd make much money doing it, but I bet there'd be more takers here if sold that way.

Interesting presentation, thanks for linking. I'm planning on trying this method next month, as I have a couple of days off and will be able to babysit it.

I wonder if they're affiliated with BrewerShirts, since they also have a 'Brewmaster' shirt with the same text (the wife bought me that one for my most recent birthday). They have a few other nice shirts there, too.

You could try a small amount of dehusked/debittered black malt. It should darken and add an orange or red colour, depending on the amount used. I have a saison recipe in Beersmith and added some debittered black malt to show the difference. There's 0%, 0.5%, 2.5%: It shouldn't change the...

In addition to the Maui coconut porter, Sam Fuss (currently at Young Henry's?) did a coconut porter for GABS in 2012 while working at True South. You might drop her an email for some tips (not sure of the best way to contact her)? I don't think it ever made it to commercial levels so you might...

Well, it'll need some time to (hopefully) scrub off the harsh flavours. But possibly more importantly, if there are any Brett bugs present, I want to give them time to do their thing. I'm not in any rush, though the yeast I've washed will need to be used or properly stored soon. So, like Crown...

Well, I've racked my wild yeast experiment into a 5L glass demijohn to leave for 6-12 months: I also washed the yeast, in two 1L jars, and after a couple of days it still hasn't settled out yet, the bottom 2/3 of the mason jars are still really cloudy. Sure taking its time! SG is currently...

Excellent. I'm in the planning stages of my Oct/Nov brews at the moment so a funky brett saison using Yeast Bay yeast might be on the cards!

Isn't pale ale called that because it uses a large portion of pale malt, rather than the pale colour? And black IPA etc called that because they use black malt? If so, black pale ale makes sense if it's using black malt and pale malt.

Cheers guys. Looks all safe and sound! Nick, do you charge extra for the ice packs like some of the other guys do? It's usually 50c or something but I've accidentally ordered some without before!

I see you have the Yeast Bay yeasts in stock now (and a ton more than on launch day). I might have to make an order of some sort soon. Do you guys ship yeast with ice packs like the other chaps?

When I first started with BIAB, my process was to squeeze the bag a bit, and when I got sick of that put it in a large colander in another large pot. I'd heat water up to about 70c and then pour it slowly through while the boil was doing its thing. Do that a few times and then pour the collected...

As Goomba says, add 1-1.5% max dehusked black malt. I've used Carafa III in the past to make a black saison. From memory, it was about 1% Carafa III and maybe 0.1-0.2% regular black malt just to get a little roastiness. Worked out great. I'm lazy so just mashed it all, but there's probably...

You can add them whenever you like, just depends on the flavour. The most recent beer I made with cacao nibs used 100g. I put 50g in the mash for bitterness (and bitterness it imparted!) and 50g about 10 minutes before the end of the boil. It's basically like drinking bitter chocolate. No need...

Well, I tasted it the other night, and sure enough that horrible taste has virtually disappeared and the sample was quite drinkable. Not a normal sort of Brett funk, but definitely a strange funk going on. Down to 1.004 from 1.048 in six weeks, still on the yeast cake. I really should get...