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"roposed/(All Grain) 16# Marris Otter 20oz Oats flaked 1# Chocolate Malt 9.6oz Crystal 40 9.6oz Roasted Barley 8oz Carafoam 8oz Crystal 80 6.4# Black Malt If you change the 9.6 oz of crystal 40 and roasted barley to 9 oz each you'll find you have 0.6 oz less of crystal 40 and roasted barley in...

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Yep. Just iodine with a something to keep it soluble. One of my go to chemicals. I keep 2 or 3 bottles around the process area (house). Scrapes and cuts, sanitizing, starch test... Good stuff. Cheers!

If you are mostly fighting heat (trying to stay cool), a small chest freezer and one of the temp controllers is perfect. Set the freezer to fully on (cold) and use the controller to turn the power on and off to the freezer. Simple. I've been using one of the old mechanical controllers since...

+1 Can't really go wrong with this for that... yes? Cheers!

I'd just brew it. Let us know how it comes out. Have fun! Cheers!

I haven't bottle conditioned in a while, but this is exactly what I remember. Maybe the yeast are fewer due to the higher alcohol or maybe a little slower/weaker. I just remember when I brewed a high alcohol brew, it took longer to carbonate. It's hard to wait, really hard.... but give it...

Yep. Right on. Absolutely. For a beer like that, I think sitting in the primary is a good choice. I haven't always thought that and I still secondary lighter ales (sometimes), but a little warm in the primary will help that one. Cheers!

Looks like a beer that will be fairly pale to amber, medium bitterness, with some citrus hop flavor and aroma. But you already knew that... ?? Cheers!

I'm thinking you might have a question about your recipe. Care to share? Cheers!

Amen to that. Wow. We should drop this. It's ok now. Cheers! Really...

Is there a question of some sort about the recipe? Cheers!

Maybe I hit the wrong links. The first three I saw tonight had no questions about anything specific. Just "whadda ya think?" and 2 pages of BeerSmith output. I don't suppose anybody would do anything in particular. Just wondering if a spot in the beginning brewer's area wouldn't be a...

Having read much of your work, I'd be willing to bet real money you ask for specific info. I'll look, but if you've thrown out a "tell me anything and everything you can about this list of beer parts I'm thinking of using" post, at least in a lot of years, I'll send you a few of my next...

Excellent advice, but I must say I can't get too excited about this sort of thing. I just thought the "please comment on my painting" posts fit more in the "welcome to art" area than they do in the "if I had used more ocher in the lower sunset, my horses would have blended better with the...

It just seems a sub forum in the beginner's area or something would be more appropriate. I see very few of these pleas that appear genuine. If it's your last brew session and your cousin's second child's math grade depends on it, ok. Let's all chime in and make sure you brew a beer to...

Generally, I don't. But I will help where I can. Cheers!

OK then. There are certainly enough "please tell me something, anything about the 3 pages of BeerSmith output I'm posting that could somehow make me feel better" posts to warrant a separate forum? If I'm wrong, the number of forum responses will be huge, so the topic would deserve its own...

I sincerely don't want to cause a lot of consternation, but... Is it just me or do we need a new "Please critique my recipe so I can argue with your analysis and do what I wanted to do anyway since I only started this because I must post something and really don't have a question or comment...

Got to think about the whole system. Heat in and Heat out ..... Temperature! Don't forget to consider the system isolation. If you can isolate the system fairly well, you can maintain the temp with very little power in and out. In other words, if your fermentation chamber is really well...