Recent content by StuckBrauer

+1 to Three Floyd's - their scotch ale is delicious. Anything from Great Lakes in Cleveland. The porter Edmund Fitzgerald is great. So is Elliott Ness their amber lager. The Dortmunder as mentioned earlier is delicious as well. Founder's breakfast stout, and their porter are really good...

Anything else laying around the house? The Munich malt doesn't need to be mashed so steeping will work just fine. You will make beer. What's your estimated OG?

When I used to BIAB, I never once used any extract other than light. You have so much more control over your beer if you steep your dark grains. That being said, this is your beer. If you want it to have more hop flavor than a traditional porter, go for it. But if you want it like more...

Yeah I misunderstood your question. My suggestion would create bottle bombs. Why don't you want to wait until fermentation is complete before you bottle? Also what's your estimated abv?

Nah, it was probably a sanitation issue. Hopefully it was just that bottle.

I've heard it should be within 1 or 2 degrees of the temperature inside the fermenter. But someone may tell you otherwise.

You got it. Cover it with a towel or stick it somewhere that's always dark. The light will make it "skunky."

Add dry American ale yeast when you prime/bottle. Or another yeast that won't affect the flavor.

you're going to need more dark grains. I would do half a pound of the chocolate and half a pound of the midnight wheat. As far as working with chocolate, I don't have any experience so I would only be able to tell you what I've read elsewhere on the forum. 70% efficiency is also pretty high...

Thanks guys! The rest of fermentation went fine. Hopefully, I was just worrying too much.

I feel that a brew day is not complete without at least one while brewing. However I have enough panic moments during brewing while sober. I definitely don't need alcohol to help me out so I stick with 1-3 throughout the day.

I also agree with jayhem that it will be a bit on the dark side for an Amber ale. That's how mine turned out, but I was trying to get that "bready" flavor he mentioned into an amber

I'd give the MO a try. In my opinion, it would give a little more complexity than 2 row, but that's just my opinion. This recipe actually looks similar to one I made this summer that turned out very well. It was supposed to be a crowd pleaser so I kept the IBU down around 22 with an OG of...

So I've been brewing for about 4 years now, and I've never had a need for a blowoff tube. I ferment in the 5 gallon ale pail buckets (you know, the ones with markings for up to 5 gallons and then lots of headspace). So yesterday I brewed an alt bier with an OG 1.052, pitched whit labs...

Hey, I'm brewing an Oktoberfest today. Just started my mash. I just wanted to see if anyone knows, could it do any harm to just estimate a little decoction? Rather than calculate it all out, just grab a half gallon or so worth of mash, put it on the stove on low, and add it back in towards...