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Latest is an chocolate porter and a bourbon barrel imperial stout.

@Murrayatuptown if NGD's numbers are correct (which I have no doubt they are); you are going to want to be careful when you do add the yeast with higher alcohol tolerance, since it sounds like you have a decent amount of residual sugar that may not have been fully converted (hence the really...

Also have you taken a reading of your hydrometer in just water recently? It could be the paper inside had shifted some so as to mess up your reading. Mine is ~.08 off after about 5 years now, it has just slowly shifted over time from when I first got it.

I'm in; that could really make things easier.

I'm in.

I'm in. Amazing prize, thanks.

I would also recommend placing the bottles of LME in a hot water bath about 10-20 minutes prior to adding it; LME is extremely thick at room temp so heating it up to 110 or so will help it flow easier when you go to add it.

I just want to point out that one thing you may have done by shaking the carboy is oxidize the hell out of that batch. I just want to give you a heads up in case the beer comes out tasting off so you don't get discouraged, but can take the lesson to heart and know what might have gone wrong.

I'm in.

Another question that I'm surprised hasn't been asked is where are you getting your ingredients from? Are you crushing your own grains? One of the first things I would do is get a high selling kit from a reputable vendor (maybe something like Caribou Slobber from Northern Brewer; first one...

I will fill a bottle, start the next bottle, set the full on to the side, place a cap on it, and then rinse and repeat until all bottles are filled. At which point I go through and crimp them all.

When I want to reduce the amount of trub that goes from pot to fermentation bucket I will whirlpool my wort so that all the junk collects in the middle, and then just siphon from the pot to through a strainer. If you stay along the edge of the pot you won't collect much trub and the strainer...

Could you just do all your brewing at your second house, and only keep your finished product at your first house?

My two main sources are the recipe section here, and Northern Brewer. At Northern Brewer I will find a kit similar to the style I am looking for, and check out the recipe they supply. A third source I use quite as bit is BeerSmith; they also have a good recipe selection. Between those three I...

Soulless

It should also be pointed out if you microwave popcorn it forms crystals that will suck the soul right out of you leaving you an empty husk. Also I believe the add fish livers and a bunch of other bad additives to it, should probably get the Food Babe to investigate it more.

1) Kettle popcorn is an abomination 2) Only thing better than ketchup on scrambled eggs is Frank's hot sauce 3) You should only dry hop with babies 4) Ketchup might actually work since the sugars that make it so sweet would probably ferment out and leave you with an underlying tartness I...

Air lock activity or lack there of is never a sign of fermentation taking place. Only way to be sure if it has stalled or if it is done is to take a sample and measure the SG, wait 2-3 days take another sample, measure its SG, and then compare the two. If they are the same then it is done...

the chocolate malt yes, the nibs are added later Edit: Just located and read the instructions, and it appears that the nibs are added once the active fermentation is ended (~5 days from when you pitch the yeast). It also says to transfer to secondary but that isn't really needed if you...

This I wouldn't do since wine bottles are generally not designed to hold pressure.