Recent content by emetcalf

Yay for free stuff! :D

Test your electric stove before you put too much time/money into making something. My last 3 apartments have all had electric stoves. The one I am currently in will boil 7 gallons with no lid using 1 burner. The previous apartment I could also do 7 gallons with no lid, but I needed to run 2...

This is awesome. I want one.

Your welcome. PM me for my address so you can send me liquid thank you's :mug:

this is pretty much what I was going to say. Ya, I think it it's a Chocolate Peanut Butter Banana Stout. I don't like peanut butter, so I never plan to try it. Rogue's Double Chocolate Stout is really good, but it's kind of hard to find. Other than that, Rogue is only alright IMO.

I was a little worried when I got to this part because I thought that was the end of cooking. But it wasn't, so its all good :mug: I do this in one of these. My parents have used that roaster for years, so I don't really know how it compares to other methods, but I love it.

I don't really know for sure, but I thought the main problem with twist-offs is that they were more likely to break when you cap them with a wing-style capper. Once they are capped I think the biggest risk is that they will leak a little bit and not carb up right.

I think you are missing an ingredient because that doesn't sound like it could be much darker than a light amber color.

This is pretty much it. Crystal malt is mostly unfermentable, so it will make your finished beer pretty thick. Going from 8 oz to 4 oz drops you from 20% crystal malt down to 11%. If your yeast is a year old then the starter is a good idea. You will probably still end up over pitching, but it...

I thought malted wheat actually had more enzymes than 2-row malted barley, but I could be wrong. I don't think 2 lbs of malted wheat flakes will be enough to convert 7.5 lbs of unmalted wheat though. I'm not even sure if the enzymes would still be there after the flaking process. If the 7.5 lbs...

8 oz of crystal malt is a little high for a batch that small. I would cut it down to 4. Other than that it sounds like you will be fine. For a 1 gallon batch you probably won't even need to do a starter. Mr Malty says you need about 20 ml of yeast slurry, which is only about 1.5 tablespoons.

I pay $0.72/pound or $29.50 for a 50 lb "virtual bag" where I pay in advance and they keep track of how much I have used until its gone.

As long as you boiled the extra wort I don't think adding it will cause any problems.

Brewer's yeast is a pretty specific type of yeast. You could get it from a local microbrewery, but that's pretty much your only other option.

Another problem with Beaverton water is that they don't use the same source year round. Sometimes you are getting water from Portland (which is really soft, and definitely needs to have some minerals added) and other times you are getting ground water that has a lot more minerals already in it...