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Sounds like a solid plan sir.

I've not pulled a sample for a gravity reading. As long as it tastes good then I'm happy. Your comment did sway my decision to leave it in the primary for a little longer though. Once it's bottled and carbed up, I'll post some tasting notes.

I just did a 1 gallon batch using soft Belgian candy sugar in lieu of the brown sugar. It's been in the primary for about a day and so far it's looking pretty good. I'm going to cold crash this in another day then bottle her up. Well see how it turns out after I pasteurize it.

At Trader Joes. It's a chain store that's located in various parts of the US. I'm going to try a modified version of the using the London ESB along with some different malts. Once my porter is racked and I start Ill post the recipe and tasting notes when complete.

Well I have some initial tasting notes. I recently bottled a batch using plain ole priming sugar. I cracked my first bottle last night and am enjoying a glass as I type this. My first thoughts are to increase the Crystal 60 an additional 1/2lb. I'm also thinking the addition of 1/2lb chocolate...

I just finished bottling 24 22oz'rs of my Graf. I primed with 4oz priming sugar now it's time to play the waiting game. I had enough to top off a pint glass for some immediate indulgence. I have to say its still AMAZING. Now I'm ready to get these bad boys carbed up.

No worries brother. I've learned us new guys have a little learning curve to figure out. I've figured out just enough to get me in trouble and HOPEFULLY produce a good quality product. Lol

Thank you sir. That's the type of instruction I need.

More specifically, once fermentation is complete, you'll add priming sugar to your Graf. From what I have read 4oz appears to be the correct amount for a 5 gallon batch. Once you've added the priming sugar this will restart fermentation (which as previously mentioned produces CO2 and alcohol)...

I just pulled a sample of this that is 1 week into fermentation. IT TASTES AMAZING. Great smell, not too dry, and has a body of an ale. 7 more days in the primary then I prime and carb er' up for a few weeks. Brandon O- Thank you for this recipe. I'm a huge DTS fan and this recipe is what...

Thanks for the welcome guys! Imma poke my head around here and read, read, and read then we'll see what come about.

Hello Folks, My name is Patrick. I was referred here by an old co-worker in my dire attempts at home brewing. I live in Nashville, TN like long walks on sandy beaches and enjoy horse back riding. My hobbies include macrame, rubics cubes, and cross dre....er nevermind..hahah Seriously though...