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The Northern Brewer would be great added at 5 minutes left in the boil. I love it in a Porter. The Sterling might go well with it too... maybe for a ten minute addition.

That would be why I switched to a half inch blow off tube.... My sysmpathies

From an article I wrote a while back, with my recipe. Kötbußer: From the town of Kötbuß in eastern Prussia, this beer is simply amazing. Kötbuß is the cultural center of the Sorbian people, and it is unknown if this is an ancient Sorb beer, or was brought to the area by Germanic settlers...

You just unwittingly touched on a pet peeve of mine.... The ONLY time "Imperial" should be used is in reference to a Russian Imperial Stout. Imperial is in the name due to who it was brewed for, not the gravity. If a much higher gravity version of a style is brewed, and you want to designate...

Good question. I place my hands on either side of the fermenter, and give it a sharp quarter turn, and back. I typically do this three times. This "swirls" the wort without sloshing it. There is no oxygen in the fermenter, it all has been pushed out of the airlock by CO2, so aeration is not an...

Hmmm... maybe you should eat some ... just so you know the difference ;) I am surprised that you find Willamette less "dirt like"... what do you think of Glacier? BTW ... EKG and Fuggles is one of my all time favorite combinations ... just goes to show how different individual tastes can be ...

(Really Yooper ... dirt? I think you have destroyed your taste buds with all those "cat piss and pine tar hops" ;)

Oh ... save the centennial for the late additions too .. and use the liberty for bittering ... just my opinions ... for what that's worth

I would loose the victory all together and put 2 or three pounds of munich in there .... Cut the crystal back to a pound and split it between light and dark crystal ... I have to disagree with Yooper on the fuggles ... they will give a much fuller hop profile mixed with the Pacific Northwest...

Rash

Head

I never figure shorter than 6 or 7 weeks in primary before I even bother to check the gravity with bigger beers with S-04. And I mash a couple of degrees higher than I normally would .... it has taken an O. G. of 1.081 down to 1.008... and that was mashed at 155... gently rouse the yeast every...

What did you mash at? S-04 can be a real beast with big beers sometimes .... and attenuate more than you would expect ... takes a while ... but it will keep chugging for several weeks

What makes you think it has a bug? Is there a film on the surface? Nasty white bubbles? If not you are probably OK ... and the yeast is just still at it with that sugar you added

Tampon

Rainier Ale .... Old German .... Red White and Blue .... And the milk stout some guy on here brewed with actual milk added ....

Now you tell me .......

Catfish

I don't rack when adding oak cubes ..... just toss em right into primary

I would bump the mash up to 154. Cut the chocolate down to 1 ounce and maybe back the crystal down to 4 ounces. Hops look good, but a little FWH does wonders in an ordinary bitter ... maybe a half ounce... and dial back the bittering addition to adjust the IBU. S-04 yeast and about a 4 week...