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OK, cool. thanks.

All, I'm going to brew a Christmas stout later this evening. It calls for zest of 3 medium oranges and 2 oz of grated ginger. I got this recipe from Dec 2010 BYO magazine page 41, for those of you who want to look it up. Should I worry about putting the zest and ginger in the wort...

Watching the game, doing my first mini mash, haven't decided if it's going to be on the stove like Deathbrewer does or in the oven. Double Chocolate Stout. Oh and watching the Saints kick some but too. Who Dat for life!.

yeah I pretty frustrated with it this afternoon. Started obessing for sure. So I went for a run... Yeah I know that's kind of a contridiction. A fitness buff that brews brew... There has to be some kind of balance in life right.... LOL

So I brewed a robust porter last weekend using the following, Wyeast 1098 British Ale, 7 lbs Dark Malt Extract, 1/2 lb Crystal Malt 120L, ½ lb Chocolate Malt, 1 1/4 lb Black Patent Malt. Brewing went well, estimated OG was 64, actual was 57. pitched the yeast around 72 degrees, fermentation...

thanks guys. i'll add the crystal 60 at one pound and switch to pale LME

if I were to add Lactose to it how much should I add? As well as the chocolate to the secondary. What form of chocolate and how much? What is I reduced the 1 lb of chocolate to 1/2 pound and up the barley to .5 lb.? Would this help with a more chocolate flavor?

I have been drueling to do a Chocolate Stout. I saw ChsCat's Double Chocolate Oatmeal Stout that sounds awesome and has recieved plenty of good reviews. I don't want to buy more equipment right now to start partial mashing so I need to stick with extract and grains for now. I reviewed...

ok, more patients got it..... Thanks... I did agitate all of them last week. So at least I'm heading in the right direction. I think something else that could be effecting them is that I didn't take into account the wort temperature verses the amount of sugar needed. I just used the...

ok, to start off with I'm still very much a newbie..... I have brewed two batches now and both are doing the same thing. Amber Ale- over a month in the bottles (used DME) Smoked Scotch ale- little over 3 weeks in the bottles (used brown sugar) Here the story. If I put either one in...

not that I'm doubting Conroe by any means. But no one else has a comment on what to brew.... Come on..

Conroe, thanks a bunch. that is awesome. do you think I should add the honey or not?

Just like the other lastest on here. I have some leftover hops that I want to use in a recipe. I'd like to do something similiar to a ESB, brown ale or porter. I know I would need a amber or Dark LME probably 7 lbs, but I'm not sure of what and how much malt to use. Nor a schedule to brew...

Well, I had one of the amber ales last night. You guys were right, it's starting to carb, finally. There was about a 1/4 of head, it didn't last long but it's a start. I'll give it a few more days until I have another. Thanks Pete

Thanks guys....

Yeah that what I have figures out from reading on here. But should I have stirred up the secondary before bottling? Oh and what about the DME, should I just bring it to a boil or let it break?

ok, i'm a rookie. I brewed a batch of Full Sail Amber ale clone, it's been in the bottle for 2 1/2 weeks now. No carb, no head. I live in western WA state so I keep the beer in the same room as the pellet stove. That room is usually around 70 degrees. 1. I bottled my first batch of...

I'm getting ready to bottle a smoked scotch ale on wednesday. I have been doing some reading here about bottling with brown sugar. I think this would be a good combo. Anyone have any experience with brown sugar and a smoked scotch ale or just a scotch ale????? 2/3 cup for a 5 gallon...

Been reading on the site for several months now. I finally decided to join. Thank for all the info you guys have. Looking forward to more schooling on your behalf.. thanks Pete