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evil twin was Jamil's idea. Sam Calgiones came up with randalling placenta to give you that lip smacking, super fresh pacenta flavor.

Toast the placenta at 350 for 30 minutes will give it a slightly nutty, caramel flavor that will go well with a brown ale. Stir halfway to ensure even toasting of said placenta.

Fatguy, thanks for the numbers, how did you come by them. I run my water through a carbon shower filter before brewing to remove any chlorine.

check out this app for iphones. http://itunes.apple.com/us/app/brewing-alarm/id428074772?mt=8&ls=1 has all your additions etc.

Wyeast 3725 PC Bier de Garde Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. Attenuation 74-79% Alc. Tolerance 12%...

How did this turn out gravity wise. Did you decide to do the cherry extract?

I just rebuilt mine after a year, otherwise it gets a spray with the hose and wiped out clean. If you are worried about keeping it cleaner I have used dish soap on it when it gets a little gunky after a few brews and rinse it out.

Ok sat down and read the entire thread and I am amazed on what I learned and excited about brewing an esb here soon. Pretty much locked in what I am going to do, however between the last 28 pages or so I lost track of what was said on open fermentation. Does having an open fermentation help...

My grandfather hated lutefisk so we never made it as a family. I have had it on occasion but it never turned into a tradition. We were more of the piles upon piles of bars and cookies kinda Lutherans.

Brewing this again, keeping the recipe the mostly the same as last year. Dropping the aromatic to 4 oz and increasing the malt bill slightly to compensate for the new system. Will steep honey after flame out like last time. Using perle instead of magnum for bittering and took out the 5 min...

Greetings from originally St. Charles MN. Making lefse today! Enjoy the brewing.

Dont feel bad marc, I held the first one up and lo and behold we still go the grain.

Tight with airlock. It will help keep airborne nasties from sneaking in. It was also prevent fruit flies from seeking out your fermenting beer. Be prepared for a blow off though. Just in case.

Its up to whomever you are splitting it with when/how you will split it. I have done 10-12 lbs base grain in a number of my brews, they were higher gravity and I was not being stingy with leftover wort, i.e. leaving .75 gallons left in the kettle after boil. If you are concerned about...

3 at most. 2 being more conservative. Especially if you dont know how much grain it takes or what gravity you want your brew to be.

From looking at the link to the picture I realized that their "toasted oats" is actually Simpson golden naked oats. Do a research of these, they look exactly what is in the picture of grain on their website. They do also add a unique flavor contribution as well.

Try calling/emailing them. Maybe they will share the recipe with you or give you a few pointers, especially after you have written up a recipe maybe they can tell you how close you are.

I think Cary should be contained indefinitely.

No, normally with a single batch sparge you will strike in anywhere from 3.5 to 5 gallons and sparge with 4-6 gallons. Your first runnings should only be roughly 3 gallons or so, the rest will be made up with sparge water that will collect into your empty brew kettle after the sparge.