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Not even sure this was up for a minute..... SOLD pending payment

I would like to sell my whole supply of hops to someone in need.... We just recently sold our house and I won't be able to brew for awhile (at least 9 months). I donated my grain supply to the local beer club but figured someone would like to help me buy a lifetime membership here :-) Roughly...

You still looking for Pliny?

I my experience... you don't have to worry about sugar until you get in the 15-17% or higher range. Our 8-10% should not slow down the yeast in this brew... I plan on adding the Piloncillo cane sugar at the beginning of the boil and the D-180 towards the end.

149-154F was the range... basically playing around with witbier recipes and this yeast. If our beer OG is 1100... according to Beertools, 77% atten. would give us 10%abv. FG would be around 1.024

What are we thinking for mash temp?? I have used T-58 yeast a few times and gotten between 75-80% attenuation (without using sugar)... 2# of sugar plus flake corn will definitely help with attenuation once the yeast gets going, so should we use a mash temp around 156-158F to keep it around...

99 EBC is dark.... so I increased the dark malt per the recipe above to get close to the color. I also think increasing the spices alittle (from Oldsock orginal recipe) will help compete with the high alcohol content, belgian yeast, and long aging.... not sure if I have over did it though

Here is my take on the recipe... will be brewing next Saturday.. OG - 1.100 FG - 1.030 IBU - 27 14.0 lbs. Pilsner 1.0 lbs. D-180 Candi Syrup 1.0 lbs. Piloncillo Sugar (orginal has cane sugar) 8.0oz. Special B 6.0oz Chocolate Malt (maybe a blend of chocolate/coffee malt) 4.0oz. Carafa III...

i am in on the bottle exchange if you want another batch to try... SUU... sent you a PM with my sugar order... Thanks

I have been meaning to make this beer for awhile now... so I am in on this one. What do you think about adding more Candi Sryup if you take out the Flaked Corn? maybe even corn sugar...

I have made the NB recipe a few times now... the grain bill is really a great base for experimenting with different hop combinations.

welcome to the club... I have been fermenting 5.5gal in 6gal better bottles lately and always have yeast in my blowoff bucket...

see if they have biscuit

I will take a set.....

I would use CaraRed malt in place of the crystal malt...

no problem...

Kal, check out the CYBI Fuller's ESB/london pride rebrew episode... they talk about upping the crystal if you are not going to do the partigyle method. if you are going to do the partigyle to make both brews... keep the crystal @ 5% http://thebrewingnetwork.com/shows/692

I had John make me 2 custom kettles for my new system... He is a good guy and the kettles turned out great. I would go for all triclover fitting..

I do this all the time... Going to split a German ale yeast today into 2 1000ml flasks then build up from there. It does help to have multiple stirplates.

I got my ribbon and score sheet today... and I am in Montana