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Very interested!

The ITC-2000 would be great! And thanks for the offer!

Belgian IPA would be great!

Interested in the ITC-2000

count me in!

You can base it the total amount of beer rather than the amount per bottle. http://www.northernbrewer.com/priming-sugar-calculator/ This helped me alot you pick your style or wanted carbonation level, your total volume, and temp at time of bottling and it gives you multiple options for the...

find a priming calculator, i use northern brewer's website. I also pour the priming solution into my bottling bucket and then rack my beer allowing the flow of the beer to mix the whole solution together.

In. this would be awesome to have :ban:

I've used a 1/2 in. tubular stretch bandage from a pharmacy, I got about an ounce into a 2 ft. section. took some work to get it in, but when I gave the carboy a quick rinse with water and the tube started coming out it was all worth it.:ban:

I brew because I know what I enjoy. I'm drawn by the ability to change and adjust flavours to my specifications. It's the same with cooking for me; being able to make changes (subtle to extreme) to see what comes out and to fine tune to something I like. :mug::tank:

Well, thank you all for the input, it would seem the major area for concern is the grain bill! :( Is there anything to mention on the hop addition/choice? What about the cocoa nibs/powder? I understand that the cocoa powder can make things quite bitter, so should I for go the powder and...

Ya I though using the lactose would combat the bitter from the cocoa additions but if I mash a little higher temp that will sweeten things a bit. And as you say, if I'm not happy at bottling I can add a little then.

I was using the coffee malt to bring in the choclate flavour without having the bitter coffee-ground flavour I get from chocolate malt. Will the lactose not give body?

will the rest of the grain bill have enough diastalic (?) power to convert with the added crystal?

In the process of dumping 1 batch. It was a 1gal attempt at a scotch heavy that mashed at 170F (couldn't get the oven lower than that), during fermentation a bunch hop gunk was pushed into the neck and stuck so at transfer for bottling it was pushed back into the beer. Anyway long story short...

bump

you could try using tomato water as top-up. Tomato water come from placing diced tomatoes in cheesecloth sack, hanging it and collecting the runoff. My understanding is that it has a cleaner tomato taste.

Hi; So the plan is to do an all-grain BIAB 5gal. batch of a sweet stout, Grain bill: 6-row malt - 4.5lbs. (44%) Coffee malt - 2.5lbs. (24%) Biscuit malt - 2lbs. (19%) Caramel/Crystal 60 - 0.25lbs.(3%) Lactose - 1lbs. (10%)...

What's the pH (acidity)?

Update?