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I'll have to check out the blackprinz, thanks!

I know I'm bastardizing styles here but I'm essentially looking to create a nice sessionable dark beer for the end of summer here in NC. Here's what I'm thinking, any feedback would be great: Malt Weight (6 Gal) % 2-Row 8 80.00% German Munich 1.5 15.00% Carafa III 0.5 5.00% Hop...

Bump again, anyone?

I'll do $80+shipping, can we get it shipped in time for xmas?

This might be easier to pull off.

Wonderdonk is just my last name with a W in front of it and it's what I call my brewery, no floyd reference.

hmmmmm british styles eh? I've never really tried my hand at many british beers, maybe this is my opportunity.

I’ve set my sights high for my 2012 brewing goals. I’m dubbing the year a concept year in that I will be creating 10 different beers in a collection called Donk Side of the Moon (I call my brewery Wonderdonk). Each brew will map to a song from the classic Pink Floyd album Dark Side...

Me too! Not to highjack your thread or anything :-)

bttt. anyone?

Victory Festbier was pretty good. Sam Adams and Spaten were good not great.

Looking for a brewing pump. Either a March or Chugger. Anyone have one they no longer use or know of a place to get a good deal?

It's a 5 gallon barrel. No basement :( but I do have a fermentation fridge

I got a wine barrel from my father in law which he used to make red wine. I've rinsed it out and it is currently full of starsanned water. I brewed an IPA yesterday and want to oak it in this barrel but am curious about a few things: - Will my IPA taste like wine or be red? - How long...

I got a wine barrel from my father in law which he used to make red wine. I've rinsed it out and it is currently full of starsanned water. I brewed an IPA yesterday and want to oak it in this barrel but am curious about a few things: - Will my IPA taste like wine or be red? - How long...

Things are all good now, fermenting happily. I'm assuming it'll be a bit slower since it's 10* under the recommended 68*

Just brewed this yesterday and looking forward to it. Waiting on fermentation to kick in and worried 58* might be too cold for WLP380. I'll give it another day or so and bring it into a warmer room if needed.

I'm fermenting in a fridge in my garage with a temperature controller set at 62* but its just not warm enough to get up that high. Right now the temp in the the fridge is 58*. Is this too cold? It's been about 24 hours and no visible fermentation signs (I know I know, read the gravity) but...

still not started as of this morning :(

Follow up thread here about not started fermentation: https://www.homebrewtalk.com/f163/lager-not-started-after-60-hours-192786/#post2239444