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5G French Saison

5G French Saison 6074

5G American Brown 5G Kolsch = 3555.5

5G of American Brown Ale today before the snow started falling.

Sounds like an interesting element to add to a brew

Do you have any coors bottles to bottle it in? How will you ever know if it's cold enough to drink without those blue mountains?

My buddy also kicked the cap off a few times, that was pretty entertaining. I always got a kick out of this one. https://www.youtube.com/watch?v=KZ-slvv_ZT4

I almost never use a bottle opener for some reason, I like to just grab whatever is in front of me to pop a cap off, everything from screwdrivers to silverware, really anything with a flat edge on it. The weirdest thing that comes to mind is a 2x4. Usually my favorite tool is the end of a...

5g dunkelweizen

Why would anyone want to go to DC?

Gotcha, these are the types of responses i was looking for. Thanks for the info. Might just scrap this recipe or substitute the amber LME for golden/pilsner DME and steep the crystal.

Found this one online from a brewery I went to last year in SanDiego. They make some really great beers. 5gal batch 6lb Amber LME 2lb Pale 2row 1lb crystal 60L .5lb crystal 120L .5lb crystal 20L .5lb carapils 1oz Galena 1oz Liberty WLP028 Scottish ale yeast My questions...

Etch the glass?

Yeah that is a pretty cool idea. Nothing ready at the moment, but I have a pale ale and dunkelweizen fermenting away.

Got a rubbermaid container filled with cold water enough for the pot to be surrounded and put it outside for a bit, it's been 25 degrees here. Took about a half hour and one water change to cool. Works for me. In the summer I'll add ice to the water bath.

That happened to a pale ale I just did. I let it warm up a bit about 64, wrapped it in flannel sheets and shook it up. It took off shortly after.I was using Nottingham yeast.

I'm in Catonsville over almost in Oella.

Used DeathBrewer's partial mash recipe but changed a couple things. 5gallons Grains: 3lb Wheat Malt 2lb Munich Malt 1/4lb Carafa II Mash @ 155 for 40mins Boil: 3lb Bavarian Wheat DME 1oz. Hallertau for 60min WLP 300 Ferment in the mid 60's. Just went in the carboy, we'll see how it...

Something I've been kickin around for a while now.

+1 From MD too