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I am in the Massillon area

Brewed this on Saturday, went with: 10.5# 2-row 1.5# Flaked oats 12oz Special B 8oz Pale Chocolate 8oz 60L 6oz Roasted Barley OG was 1.056 as I wanted a little more volume to to fill both 5.5gal and 1gal fermentor. Pitched starter with various bugs then S-04 after 2 days. The 1-gal fermenter...

I can't remember how it started off to say if YOU will think it gets better, but I really enjoyed that series.

Is that clamp one piece or are those special stands?

Did you brew the recipe you mentioned above? How'd it come out? @Cool_Hand_Luke I will report back, I am preparing my grain bill now and probably brew this weekend, I was hoping to wait another week but starter is ready to go so why not? Do you think ToD was actually that much more sour or...

27 and brew about two 5-gallon batches a month

What do you get when you cross a joke with a rhetorical question?

I say go for it, I know the idea of dry hopping was been tossed around for this but not sure anyone has done it! Curious about your results if you do

Agreed about the roast in a sour stout. I am sure I can bump my roasted malts a bit, but I don't think I want to go to 12%, like you said, better to play it safe. I can always make adjustments down the road, possibly blending (first time for everything).

What was the body/mouthfeel like on this? I didn't see a Madrugada recipe. I actually went to buy this one awhile back but grab Bam Noire thinking that was its name. Yeah, I heard JP's Pedio strain(s) is pretty gnarly. :rock:

Looking forward to hearing about it!

I didn't dry hop the margarita gose but I did on a kettle sour with 50/50 pils/wheat. I believe it was 2oz of Motueka for 3 gals. It was pretty good, but next time I would probably use another 2oz of something else or maybe a flameout addition as well. Never used Ekuanot but could be a nice...

That looks like it would be pretty tastey, do you have any tasting notes? nothing "formal" just an idea of what it tastes like. I know what you're saying, but I want to get deeper roast flavor in there. I figure at 2% that should give enough without being overwhelming... a "less of something...

As of now, my preliminary recipe is: 75% Pale 10% Flaked oats 5% Special B 4% Crystal 60 4% Chocolate (maybe pale) 2% Roasted Barley OG around 1.060

On the third book of Miss Peregrine's home for peculiar children. It is a decent series, but not really what I was excepting, I am looking forward to finishing it up. Before that was A God in the Shed.

I have never had that, but it sounds pretty close to want I want to do. Biggest thing, I dont want too much roast initially so I will be able to add the coffee later which the amount will depend on how roasty it already is. Have you brewed that before or something similar?

Anybody have any recipes for a sour stout/porter/black ale that they have brewed and liked? Looking for something that will go well with additions of coffee, vanilla, and oak later on. American Sour Beers has a recipe that looks promising, wondering if anyone else has any additional input...

For the reasons mentioned above, I do high krausen for higher gravity beers and boil for anything else, usually at 15 minutes left.

Anyone else watch the entire "End of the F**King World" in one sitting? I enjoyed it, but I can definitely see why others might not. Also, just finished Travelers Season 1 and am ready to start season 2!

I'm not saying that is what happened, that's just how I read it, OP needs to confirm or deny that