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don't have anything that can shoot a 22. short just .22 LR and its in the basement right under my landlords kitchen.

huh ill check that out, BYO magazine came out with a anchor brewing in one of the magazines and all the beer recipes are there but the brown... pretty sure that was just a slap in the face for me :D

ya ok so it might be a little loud, its in the basement, and i could always use a smaller caliber like a .22 but whats the fun in that :D

Turned ok I added a little to much lactose. I dry hopped in the keg and now u have a really good oatmeal milk stout. I added 1lbs when I should have done 1/2-3/4. But how I did it was a lot like do priming sugar. Boiled it with filtered water let it cool, depressureized the keg and dumped it...

Well I boiled 1lbs of lactose with about 1/2 pint of filtered water let it cool then dumped it in the keg, well see how ot is in a few days.

I got a 42 qt coolman exrtreem cooler the only time I have filled it I was brewing a Russian imperial stout it had about 25lbs of grains for a 5 gal brew. But other then that I am around 2/3full for 5-10gal batches.

From what I understand if I added this in during the boil it still wouldn't make a difference because it's unfermentable sugar.so my thought is that it shouldn't make a difference, the only negative thing that I think could happen with this is the beer becoming cloudy.

So if I were to add it during the boil I would add 1 lbs. Should I add the same amount into the keg? I am planning on boiling it with a little filtered water then adding that mixture to the keg after it cools. Should I give it time before I hook it back up to CO2?

bump

i have a oatmeal stout that would benefit from a lot becoming a milk oatmeal stout, i was thinking depressurized the keg and add in lactose that i boiled in with a little water and make sure its cool before i add it. any one done this?

hey guys so my wife is almost done with her masters in anthropology and she has been studying Spain a lot so she wanted me to make a batch of chicha for her. she has planted blue peruvian corn to use in the batch. any one ever tried to mash corn? we are planning on drying the corn then spraying...

Ya I get that I grew up near Sacramento and live their at one point, I still miss SacBrew, Have you done the tour at Anchor brewing company?

Ill hit up the brew shop and add a few things

Yes its been a long time for me to use extract, I have been brewing all grain. Im thinking of using the un cracked grain to make a milk stout, then make a amber with the DME then I have a bag of random crushed grains, I might make 1-2gal batch just to see what it is.

ok so i have a friend thats moving out of town for a Phd program and she isn't going to have a lot of time to brew so this is what she gave me: - 2lbs kiln Black - 1lbs Carmel 90L - 1lbs chocolate malt - 3lbs amber DME - 1lbs Dark DME - 6.5lbs amber LME along with that i have a 6month...

brewed this today, i added .5oz of chinook to the 60min boil to balance all the crystal malt turned out well.

60 boil 60 mash? 148-150 for mash temp?

What about using Nottingham yeast?

I started this saturday. Everything went well. Ended up having 7.2lbs of honey so added a little extra water.

Ya not planning on chewing it. Im thinking of soaking the corn to germinate it