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When I wrote this recipe up I put in that I reccomended at least 30 day fermentation. This has always given me a really clear beer allowing the yeast to settle out and giving them a chance to clean up an aftertaste and biproducts... but you can have this from kettle to bottle in 2 weeks easily.

Fermentables Efficiency: 75.0% Batch size: 5.49 gal Fermentable Amount Use PPG Color Briess 2-Row Brewers Malt 4.5 lb 60% Mash 37 1°L Toasted Malt 1.0 lb 13% Mash 33 27 °L Simpson's Oat Flakes...

Glad that all enjoy this recipe. This by far was my best recipe I have brewed. I was really stoked to see you all were brewing this. Thanks for the feedback and the updates to my recipe. Warren

Your not. Boiling the crystal for 15 min. You are starting with a full water volume and adding the grains at room temp water and heating it up to 170 degrees. At 170 remove grains. It takes me 45 min to heat 6 gallon water to 170 degrees

You should be fine without the irish moss. Ill be honest that I typically forget to add it and most of my beers turn out great. The key is to leave the beer in the primary for 1 month. About 2 weeks into that month you should be at terminal gravity. Take a reading and then add the dry hops and...

The last time I brewed this up I used 2 oz of cascade to dry hop. It turned out wonderful just keep in mind that it will be cludy for quite a bit of time due to the amount of hops in the recipe

This beer took about 2 months to fully clear in the bottle, there is a lot of hops in this beer due to the shortened boil time. be patient with it. I have had wonderful results and if you look at the original picture and a few posts later I added a pic that was a few months in the bottle its...

heres the link to what i think should be the final recipe. let me know if anything else needs change http://hopville.com/recipe/721306/american-stout-recipes/american-stout

i have a lot of flaked oats on hand and also a lot of flaked wheat. I really dont want to make a trip the lhbs unless i really have to. Would I be fine adding the flaked oats/flaked wheat and how much would you reccomend adding to the grist? I was looking at some other recipes and see about 2lbs...

Hi anyone that can provide some insight on this recipe I have been working on for an american stout. 10lbs American 2 row pale 1lb Chocolate malt 12 oz crystal 60 8oz roasted barley 4 oz black patent Hops 1oz chinook 11%aa 60 minutes .50 oz cascasde 7.5%aa 30 minutes Yeast...

i dont even bother with the secondary now, even when i am dryhopping. Unless I am doing a beer that requires an eternity of aging youll be fine if you just do a long primary. lot of information about the subject here on the forum.

I brew this up at least once a month as it doesnt really last long. Just moved to a new house that has an electric stove so I didnt get as vigorous of a boil as I wanted but I still ended up with 6 gallons at 1.040 The last few batches I have done with cascade, this time I went with 2 oz of...

id drop the sugar all its going to do is boost the abv and dry the beer out. I have no experience with the acid malt, i typically rely on the yeast to give me the flavors I am looking for in the beer

you might even want to try nottingham. i find that it ferments really clean and has the ability to ferment down to 57 degrees once active fermentation starts

I say drop the brown sugar, 4 ounces wont really add anything to it, it will pretty much just ferment out.

use a website like hopville.com or use some kind of brewing software to help you recalculate the needed ibus based on the modified boil time to keep the beer balanced and within the style guidelines

This recipe was designed to be a quick turn around. With extract you are only really sanitizing the extract with the boil as the maltster has done a mash and conversion. Also with this recipe the hop amounts are upped a lot. If you were to do a longer boil you would want to adjust the hop...

I only do long primaries of at least 30 days. I skip secondaries unless I am adding fruit. The first reason is that the yeast typically need a good 2 weeks after primary to clean up the nasty biproducts that they create during primary. Moving the beer off the yeast cake doesnt give the yeast a...

so heres an update on this several months later i found the same product fermenting at work while doing inventory. it smelled really sour and you can see the krausen in the pics. if it werent for the fact that the owner was there with me i might have kept it around and seen what the results...

Just took an update pic from a bottle that is about 6 months old. Still tastes damn good, has cleared up quite a bit. The hop nose has kind of gone away.