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I made a pretty good Extra Stout and used 1/2 pound each: Chocolate Malt Roast Barley Extra Dark Crystal (Simpsons) Dark Crystal (Simpsons) I think this really had a nice well rounded roasty taste with some subtle chocolate. I bet if you just upped this combo for the Imperial it would...

I'd leave out the sugar as well. Personally I don't see the point of adding sugar over .4% alcohol. When you have a beer that alcoholic the yeast are under stress as it is, giving them corn sugar after they have been consuming barley based sugars might not be the best.

I agree with the Bell's labels. How can you go wrong with the Hopslam label and artwork?

Final gravity is the amount of residual sugars left in your beer after it ferments. A higher final gravity means more residual sugars and a sweeter or fully bodied beer. When your final gravity gets very low it means there are less sugars left over for a lighter bodied beer. If you consider...

It doesn't make much sense to me to add it to the mash. When you sparge you are trying to rinse the grains of all the converted sugars. By puting the sugar in the mash you are just going to have to get it out again and could even lose some of it in the process. I would just add it to the boil.

I am a hophead so this is a pretty narrow view but I really like the Mendicino - Imperial IPA, Bells 2 hearted, Surly Furious and Lake Superior Messabi Red

I dont know about your grist, but Midwest Supplies has a nearly perfect clone called Ferocious. You could search there site and copy that recipe. The hops they use are Warrior as the bittering then a combo of Amarillo and Ahtanum maybe one more variety but NO centennial. And its dry hopped...

Dougan-Ive been to that brewfest a few times and I think you were the only person worried about the alcohol content at that place. My experience has shown that everyone at that place is there to get hammered. dap-If the clone you are talking about is Ferocious from Midwest you wont be...

Its awesome. Those of you in MN know what I am talking about. I prefer the Furious above all others but have heard many of my friends who like Bender. And now the 16-grit is on tap around town which just adds to the greatness. Am I off my rocker or do any of you agree? Thoughts?

Dont want to steal the thread but I just logged on to ask about recipes for Lagunita's IPA. The website only says that it has 43 varieties of hops and 65 malts. Most of the stuff on that website is gibberish though so I dont know what to think. Any thoughts on the IPA if not the Red?

I really didnt plan ahead but, I have a stout with Wyeast 1084 going right now. I want to use the cake again for another batch but obviously I'll be going from dark to light which is not ideal. How much do you figure its going to matter if I make say a red ale or something?

I had this same problem except mine was limited to certain bottles not the whole batch. What I gathered is that some of the bottles were not sanitized well enough and some nasties broke down some of the longer chained sugars causing the over carbing...I have no hard evidence that was the case...

Most often it is recommended to add fruit to the secondary. During the process of boiling and fermenting alot of the aroma and flavor of the fruit is lost. Depends on what you are going for though. But with strawberries I would go with the secondary because I have heard that strawberries do...

Randy Mosher has a whole chapter in Radical Brewing where he talks about mushrooms and such

11th Annual Gitchee Gumee Brewfest is next weekend 4/5, in Superior, WI. 30$ a head for and advertised 30 brewers and 120 beers to sample. I know there are some sconnies on this board anybody else going? Or anyone else have an annual brewfest they like to attend?

It could be that the establishment doesnt sell a lot of it. I have been to certain places where I will order a Guiness and after one sip I know I am the first person to order one since the late '90's. Its pretty bad when that happens tasteless almost flat and dirty/old lines are never a good...

Well fair enough...to each his own. I am just saying its not undrinkable and a lot of places that don't have anything decent on tap have it so .....it is what it is.

Its not that bad. IMO your post is an over reaction.

(1.115 - 1.035) *131 = .08*131 = 10.48%

I am sure many people on here are familiar with this but I just signed up for the lifetime membership and am pretty stoked. For those of you not familiar with it Granite City is a brewery restaurant. House Beers: IPA, Stout, Bock, Premium Lager Seasonals: Irish Red, Belgian Wit...