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Yeah I saw the oj too. What the hell is that about? Right.

An amber partial mash.

Just made an all grain porter yesterday and the fermentation took off vigorously in just hours. Every time I do a darker beer this is my experience. I am guessing it has something to do with the dark malt the little yeasties just love it.

Why of course it is too cold to wear my brewing cutoff daisy dukes.

I can never find my brewing pants on brewday. How can anyone brew without brewing pants?

I can only turn one of my reg valves using pliers or a strong gripping surface. I can no longer turn it by hand. It is like some grit or something got into the threads. Any ideas?

Palisades, Centenial

Whoa I thought I was the only one doing this. Ye-haw.

Hummm! That is very suspicious. You NEED to bottle that up and send it to me.

No just send it all through. The LHBS probably has a pretty course crush anyway.

1 Lacto infected applewine 2 Hum of my hard drive 3 Sans-recipe Amber

So this is what I did. I have and industrial kitchen shelf, you know the wire rack kind. It is stacked with all my grains in various air tight containers. I also have quiet a bit of vacuum packed hops in deep freeze. It was the first spring like day around here and I was itchin' to brew. I just...

So what do you think? I took a big step off the deep end yesterday and just put ingredients together, like I do when making dinner. Sans recipe and all. I just coasted on my experience and intuition. So far the thing looks great and smells amazing. I mean I took notes so I can repeat it, or...

I was a little worried for the IBUs too, I think I might lower the addition to .75 or there about. But the cocoa and the cherries are what this is about. I have made very good stouts in the past, but I have wanted to do something like this for awhile now.

9 Lbs Pils .5 Lbs Torrified wheat .5 Lbs C40L 1 oz Saaz @ 90 .5 oz Saaz @10 us05

I'm drunk, and that's my attempt at a dramatic bump.

No takers? Is this too much of perfection for you mere mortals to touch. Come on... I'm goading you. Say something. I dare you. That's what I thought... CHICKEN! Bawlk Bawlk BaaaawwLLLLLkkKk.

Push it back in. You know... under the table where it belongs.

Why debittered? Because the taste and smell remind me of this time of year (December/Holiday time). It has a woody-fireplace-burning-in-the-neighborhood aroma and quality to it. Debittered is definantly not just for coloring, but it is milder. That is why there is chocolate and roasted in there...

Please review/critique this stout recipe. 2-row ------- 9 lb ---- 72% Oats -------- 1 lb ---- 8% Dextrine ---- .5 lb ---- 4% C60L ------- .5 lb ---- 4% Choco Malt - .5 lb ---- 4% Roasted ---- .5 lb ---- 4% Debittered -- .5 lb ---- 4% Magnum -- 1 oz -- @ 60 min. -- 48 Ibu 8 oz cocoa powder @...