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+3 just bottled 15439

Oh how I don't wish I was away at school right now.....

Took a simple concept I heard about on the interweb and put some work into it. Piece of hardwood(palo santo)[check], fancy screw[check], rasps/files/sandpaper[check]. Still finishing with some mineral oil. You can get as simple or complex with it as you want. Maybe I'm crazy, but I just love...

All I have to say is wow, brewed pretty much this exact recipe(kicked up the 4%ers to 5% and the black patent just a smidgen). This was my first brew AG/extract/period and while it has only been bottled for a week and I just cracked open my first one, delicious, now I just have to contain myself...

Nice pic ed. I toss them in my compost and give it a few turns, maybe throw some sawdust to dry it out a bit, if I'm not feeling lazy that is.

Watched it last night with the family, it was pretty good, definitely was expecting a different ending from Mr. Eastwood though. Didn't crack my top 20 or anything but it was overall a very entertaining movie with a good message.

13,037+ 3 robust porter + 3 dunkelweizen = 13,043

12,972 + 3 = 12,975

Another very satisfied customer, I missed ed's first call telling me that they were out of the yeast I ordered. Dialed the call back number expecting to have to wade through at least some menus or call center folk, but no, Ed himself answered. Everything was worked out quickly and I am looking...

Whoops, I did indeed mean a dunkelweizen. :o So with the combination of pale and dark wheat it should put me in the clear for a dunkelweizen? Edit: Thanks for the suggestions :mug:, time for a little tweaking.

"Dunkelweizen is made from a mixed mash of wheat and barley malts, but unlike a Weissbier, it also contains a large array of lightly to thoroughly caramelized or roasted malts that give it both its color and its complexity" Could you elaborate? Or is my understanding of a dunkel completely...

Edit: This is for a dunkelweizen, not a munich dunkel (which I wasn't aware was a style :o ) Don't mind me the newbie. Recipe Specifications -------------------------- Batch Size: 3.50 gal Boil Size: 4.01 gal Estimated OG: 1.054 SG Estimated Color: 14.4 SRM Estimated IBU: 11.9 IBU...

Sorry, little to no experience here. Would also be interested in how something like this turns out though, as I too am a nutmeg lover.

This page has helped me learn a GREAT deal about the differences in grains, has some great links on it https://www.homebrewtalk.com/f12/ingredient-guides-redux-107308/

Yep, I stopped siphoning half way through(which was painful because I had actually gotten it going!) to shake the crap out of the wort for a few minutes, hopefully aerated enough.

Nope, not paranoid, I went to check on it about half an hour later, and water had started to go up the tube(moved from kitchen to cool basement), pulled the hose out and about an ounce of starsan solution ended up in my fermenter, doh. :cross: Lowered it after that. I'm learning how these fluids...

Ah, thanks for the heads up :)

I received the rest of my ingredients today, and started brewing right away at about 4:00pm, finished about 9:00. Decided to forgo the starter, hopeuflly the yeasties can handle my little 3+ gallon wort. Overall I'd say it was pretty successful, some minor hang ups including, being a few degrees...

Thanks man, should get the last of my supplies tomorrow.

I wouldn't worry about it, that grain has to get to us somehow right? Those shipping trailers are the same conditions as your truck or worse.