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interested in this recipe as well, hope you still have it. Sorry for necro posting.

So, I guess I got this backwards. In short what I want to do is: Start fermenting at the temp reccomended by the yeast strain I'm using. Watch the gravity as fermentation slows, when it starts to stablize I should sample it to make sure the diacetyl flavor(buttery) isn't there because stable...

Is only my 3rd time with a partial mash, and both of those oatmeal stouts turned out great! The bit I'm concerned about is the lagering, as I've only done ales to this point. I'm using the Imperial Octoberfest/Marzen from Austin. My fermentation room is under my porch, solid concrete...

dycokac on Cityprifile

Is there any reason to use campden or some other finishing additive at bottling time to prevent bottle bombs? I'm figuring that after using the white labs sweet mead yeast, it only attenuates to 16% or something and at that point the yeast is asleep anyway. I'm a long time brewer, first time...

how important is the height difference between the brew pot and the CFC? I just built the Cheyco CFC and will be trying this out after i finish getting my sink adaptor, bazooka filter and decide how i'm going to attach the CFC to my polarware pot.

I'd like to note how you used the word paranoid... Sanitation is important. Paranoia is not unless you have issues with successful batches.

I don't remember that I got much of a cold break. I did have some scorching, but can't taste it. I havn't seen much clarity in the batches I strain versus the batches I don't strain. I'm repeating the batch in a couple months, and will try it without straining to see if my straining...

I made Orfy's hobgoblin clone back in October, which was the first time I have used Irish Moss. That batched turned out incredibly cloudy, in fact I have had much more success with the late extract method in getting a clear beer than with first try with Irish Moss. I'm wondering if what messed...

8 days in primary, i went from 1.052 to 1.011 and man this is tastey already! i'm excited to clear it and get it on tap :) Thanks so much orfy!

Curious if anyone has a suggestion on how to pull off a stuck ball lock. The release moves, and i can kind of twist it side to side, but it's tight. I did have some trouble getting it on, and the top of the post was dented. Maybe i should just get a replacement post, just wanted to save the...

Yeah, kegs are about $30 each, lines for gas and beer will be in the $20 range, a Single Regulator should be around $30. Then faucets themselves are in the $20-$40 range, but you still need shanks (around $10 per faucet) and other hardware. And then the CO2 tank is going to be atleast $80...

Blending a chocolate and oatmeal stout, or using some chocolate malts in an oatmeal recipie seems to be how alot of these coffee based stouts are made. And all i've ever seen on this forum is brew the coffee and add it to the fermenter. One thing i havn't figured out is how much coffee, if...

Yes, i'm searching for a gruit recipe. And i'm def going to the winter fest in 09, missed out this year even tho i live in Grand Rapids...

My last dunkle hefe which included only 8 ounces total of carmal and chololate malt turned out quite banana flavored by fermenting it with a heating blank it around the carboy for the first 4 days of the fermentation in my 65ish basement. I think it was Hefe IV yeast i used. It took a good 2...

I've either got a really cheap LHBS, or my recipies are less complex, or prices really have gone up since winter. I have a Hefe recipe that doesn't cost me much more than 25, and that's with liquid yeast. but it's only like 6lbs LME... and then a couple ounces of some steeping grains.

Personally, 5 gallons is alot to throw away. Unless it's absolutely undrinkable. I'd wait on it and see since you have it in bottles already. I have a pretty good idea what beer is going to be link from bottling day to carbed and ready to drink, but some times it has changed with some age on it.

I'm a member at founders and yes, it sounds like you are matching their process pretty close. From what I understand, Oatmeal Stout, Breakfast stout(oatmeal stout + coffee) and Kentucky Breakfast stout (breakfast stout + aged in Kentucky burbon barrels for atleast a year) are all related...

Where did you sample from? A: a bottle that you just filled on same day as bottleing B: bottleing bucket that has your priming sugar in it C: Hydrometer Sample before you racked to the bottleing bucket D: left over from the secondary vessle I'm not sure you could have a...

Still amassing parts for mine... have my 50 foot coil from Copper tubing sales, just need fittings and hose. I'm also about half full on my last keg, atleast i have a nearly full keg of apfelwein :).