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windsors- I would mash close to 150, and add the bittering hops at 60 min, and the flavor and aroma at 15, and 5 mins? I dry-hop in primary after fermentation has finished, but you can do it in secondary.

For 5 gal. : 12 lbs 2-row and 1.5lbs crystal 60 the bittering hop is probably warrior, the flavor and aroma columbus and amarillo. dry-hopped with amarillo. The flying dog website has a good description of the ingredients and gravity points to hit. I would experiment with different yeast...

update: I brewed 10 gallons of a black-belgian ipa on 2/13/10, its been in primary since then. Today I transferred to secondary and added the 1st round of dry hops. I used the Whie labs trappist yeast because it was readily available. There was a strong 'belgian' kind of taste to the sample, and...

If it were me, I would just pick a few out and taste it, or look at it. It won't kill you, and probably won't ruin your beer.

Supplication, Pliny the Elder from Russian River Rogue Dead Guy Ale Raging ***** from Flying Dog

IMO munich malt smells like peanut butter, maybe it tastes like it in large amounts

My process for getting brewing equipment ready is, rinse, clean, rinse sanitize.

does anyone know what yeast flying dog uses for the woody creek wit, or have a good guess... it sounds like they probably use a similar yeast? I was thinking that the belgian ardennes from wyeast might come close. I am fermenting a beer that included the specialty malts they list on the...

I have decided on the yeast that I'm going to use for my Belgian, Raging ***** inspired IPA. And the winner is Wyeast 3522. Stone used it in there '09 Vertical Epic, a Belgian Porter. http://www.stonebrew.com/epic/Wc6297b16717fd.htm Any thoughts or opinions about a good yeast choice would be...

After trying the Flying Dog Raging B*tch, I've decided to try and come up with a clone or at least a beer that is similar. I was browsing the flying dog brewery site, and they listed El Diablo, as the yeast used for this beer. I did a quick google search, and couldn't find anything. Does...

It got Henry Chinaski on the 20th question. wtf, this thing is crazy

First name Kent, Middle name Golding! :mug:

If I was going to get a commercial logo put on my skin, I'd get the Rogue Dead Guy!

I took 2 BB's full of beer on a unexpected 12 hour drive, post active fermentation, tasted both of the batches at bottling time, and they were fine. I have tasted one of the batches twice since bottling, and there wasn't anything wrong with it. In your case it should just get lots of O2 at a...

I didn't think about attenuation. That is 73%, the low end for American 1056, and the f.g. fits the style guidelines for a barley wine according to the Wyeast website. So I guess I have nothing to worry about. I'm hoping the alcohol will mellow over the next year (only 8% abv), and the flavors...

I was just wondering what other people who have done this kit got for a f.g. Mine is sitting at 1.022, and had a o.g. of 1.084. I also want to mention that this was originally sleepy time, but now its the sleepy pumpkin. The sample tasted like alcohol + pumpkin pie. My plan is to have a tasty...

Thanks for the advice, I think the plastic wrap sounds like the only solution so far (hadn't thought about the suck back issue). I wish I had kegs, but for now bottling gives me an excuse to drink more 90 shilling. And hopefully the temp change won't effect it too much. My beer has had the good...

I was wondering what would be the best way to make a 9 hour drive with two better bottles with beer that is partially fermented. In one I have a old ale that is going to come in about 7%abv and has only been in the bb for 4 weeks. In the other I have a barley wine that is going to come in about...

I just made the Sleepy Time Barley Wine kit from wind river, but I turned it into the Sleepy Pumpkin Barley Wine with one huge pumpkin cut up and steeped with the grains, and a 1/2 oz of pumpkin pie spice added with one minute left during the boil. Its still fermenting and my basement smells...