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I'm brewing an RIS. its just about to start boiling, shooting for an OG of 1.107 as soon as it is in the fermenter I will be brewing an amber with centennial and cascade.

Uh

LOL I think I may have tried something similar before....but if I remember correctly it was infused sorority girls and maybe vodka....at any rate, it didn't go over well

If your looking to add marshmallow flavor to your beer you might want to consider using this: http://www.homebrewing.org/Marshmallow-Flavoring-1-Dram-_p_5160.html I haven't tried any of these flavorings yet so I can't vouch for them but you will probably end up with more marshmallow flavor...

So a 5 gallon keg has 640 ounces and if I had 8 wives.... no...nope no thanks one is plenty.

I get down to 1.006 with a good sized starter of WLP001, on beers up to around 1.065 mashed at 149f for 90 min. I seem to get a little better attenuation with wlp001 than with Wyeast 1056 or US-05 I have noticed a big increase in attenuation with a 90 min. boil. Not sure why the long boil...

A little off topic but, someone told me the White Labs containers were actually one liter bottle blanks (preforms) that had not been formed?

A bottle swap sounds great, I'll PM you my address. I have a case left from the last batch that's carbed and ready to go so send me your info and I will get those in the mail ASAP I'm thinking about brewing a fourth batch this coming weekend, it just doesn't last around here. I have been...

I'll second the vote for Nottingham it tastes great at 58

That looks to be right on track color wise. Beers always look darker in larger quantities like fermenters, especially with the yeast still in suspension. The times I have made this wonderful beer it has been a beautiful golden color, maybe 5.0 to 5.5 SRM, the photo looks like a really healthy...

The optimum temp for 830 according to White Labs is 50 to 55 but based on my limited experience and from reading the reviews here: http://www.whitelabs.com/yeast/wlp830-german-lager-yeast You should be fine at those temps with the 830. you may smell a little sulfur after...

I am brewing this one right now, it's my second brew of the day and I am dead tired, I can't imagine how tired you must be. This is my third time brewing this recipe, it's ridiculously delicious you wont regret making this one. This beer has tons of malty Vienna flavor.

The gasket is shot on my water heater element and I am looking to replace it with food grade silicone. This is a standard threaded element (that is 1 inch NPS I believe) do any of you know what size those are? Thanks in advance for any help.

Nice setup...I want to do something similar as far as the hoist. looks very useable.

I'm in.

I recently found an old broken rubber o-ring and what appeared to be the remnants of a grasshopper or cricket in a bag of floor malted Maris Otter. I nearly always find a few twigs that do not resemble barley at all, probably just some stray weeds that get picked up during the harvest. Sometimes...

Worst year for Canadian Barley since 1968 http://www.foxbusiness.com/industries/2014/09/22/frozen-barley-crops-to-push-craft-beer-prices-higher-in-n-america/

I use a 400 micron stainless mesh basket, and recirculate through a rims tube. I have noticed slower draining when using a finer grind or wheat. I have started throwing in 3 or 4 large handfuls of rice hulls and it certainly helps. Before I bought the basket I used a bag. I once had a stuck...

Tying race to anything nearly always ends up being more about race than than anything else, And the one to make it an issue nearly always ends up being the one with an issue.

It depends what you are after. In a five gallon batch 1 ounce would probably be considered a very conservative amount. I typically use 2 ounces for an American pale ale. Some IPA's might call for several ounces. Best thing to do would be to use the search function in the recipe forums and search...