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Mark my words, Stephen Paea and Henry Melton will wreak havoc up front, and Izzy Idonije and Shea Mcclellin will provide an ample and shoulder separating from the opposite side

Fook that ****e, I can't wait to see julius peppers lined up across from marshall newhouse. Discount double check is gonna be feeling some heat this season.

We call that seasoned, or vintage, buddy...

We call that seasoned, or vintage, buddy...

It's the flaked barley, adds protein and can contribute to body. What was the mash temp?

Da bears da bears da bears da bears da bears....

Malt Sweetness:2 Malt Character:4 Hop Bitterness:7 Hop Character:9 Yeast Character:2 Residual Sweetness (FG):2 Alcohol Level: 7 Body:5 Color:2 Carbonation:7

I have only used brown malt in a brown porter, it probably will contribute too much roast for and english brown profile, but if you are doing an american/english hybrid it should be very nice

Looks good, I might consider reigning in the chocolate malt maybe to .25 lbs. This will probably have a similar character to moose drool with those hops

Agreed. I'm not a huge fan of the new Belgian IPA trend, and the bitterness will drop out, though that does seem like a lot of bittering hops. Let it age, taste it, then make a decision, otherwise you don't learn anything by making a change on the fly.

Best Opening

I bet it is fermentation related, a common mistake that new brewers make. Fermentation is the thing new brewers least understand and often pay too little attention to, and it is the cause of the "homebrew twang" you may have heard of. I have three pieces of advice that will improve your beer by...

I've been listening to thrash metal during the brew day recently. Keeps the energy up and the brew day smooth. Some slayer, anthrax, pantera...

In my opinion, you probably have a pretty damn good beer there. You are really lucky that the strip was turned off 36 hrs after pitching, as most of the yeast growth was over at that point, and the rise in temp allowed the yeast to remain active late into fermentation, drying the beer out and...

it's decided, going with the stout. I was leaning that way anyway and I want to try the porter on plain old CO2. Brew on!!!

Alright, I'm about to keg some brew, just wondering which I should put in the nitro tap. Robust Porter or Shakespeare Stout Clone. What do you guys think?

Slingblade

So i bought a 3 way spitter which has regulators on each splitter for my co2 for the kegerator. I tried to carb a keg today, and i have a regulator on my co2 tank running to the splitter. When i opened the valve from the first regulator, the dials showed no pressure in any of the second...

Think i may have answered my own damn question. I cleaned my mash tun with bleach a batch or two ago because it got moldy. This must be where the chlorine came in, as i used distilled and my tap water is from a well, which shouldnt contain chlorine. SOB! So, the question is, how can i get the...

anyone?