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I have moderate sleep apnea, but mine is mostly caused by my brain being stupid. It's like my O2 sensor is off and there's not much known about how to adjust it.

Say goodbye to all of your freetime and money! I mean... congrats and welcome to the club!

Ditto on Notty. I used to use US-05 for pales and lighter beers, but found that notty worked just as well and had less tendencies for green apple and other off flavors. *edit* I really liked Wyeast 3942 - Belgian Wheat for my wheat beers though.

Planning on cold crashing a beer overnight. Thanks so much for saying this or I would have probably made the same mistake.

27506.5 + 5 Gallons Brown Porter + 5 Gallons Imperial Oatmeal Stout 27,516.5

As long as you're boiling your chiller the main thing to worry about is that it's clean since the boil will sanitize. I do like to spray the areas that won't touch the boil with star san though.

That seems like a lot of caramel malt to me. 15% of your grain bill is usually the upper recommended limit, and even then I'd expect it to be very sweet. Check out the wiki if you're curious: https://www.homebrewtalk.com/wiki/index.php/Caramel_malt Personally I tend to use Light LME and...

I'll probably run into him in the next couple weeks either at the LHBS or Oktoberfest. If he hasn't got the message before then I'll pass it on.

Looked up my recipe yesterday. I used 2 tbsp of cocoa powder @ 10 min, and racked on top of 4 oz of cocoa nibs after 2 weeks of primary. By day 5 in the secondary my beer had a nice full chocolate flavor.

In my chocolate porter I used: a) Chocolate malt in the mash b) Cocoa powder last 5 min of boil c) Cocoa nibs in secondary tasting daily until achieved flavor profile. "c)" has the biggest impact in my experience but you can go from pleasant to overwhelming in a short period of time.

I've used whirlflock and irish moss. Both work about the same for me, but my LHBS gives me a pack of irish moss every time I buy my grain and hops so I use that most of the time.

Sounds good! I'd personally load up the flameout additions, but I really like the aromatics to shine through.

Made a Pale Blonde Ale yesterday and digging out my Pumpkin Porter recipe for next weekend. Time to get back in the game!

What are you trying to achieve with the turbo? Recipe: Target: 5.5 gal Boil: 7 gal Mash Eff: 75% OG: 1.054 FG: 1.013 ABV: 5.3% Grains: Pearl Malt - 9lb 0oz 3L 84.7% British Crystal 25L - 0lb 10oz 25L 5.9% White Wheat - 0lb 10oz 2L 5.9% Raw or Turbinado Sugar - 0lb 6oz 0L 3.5% Hops...

+5 gal Pale Blonde Ale 26,337 + 5 = 26,352

First day back, and I see an infection post, but it's actually an infection! Big bummer that it was for an event, I wouldn't feel comfortable sending people home with it either, but I'd bottle it for myself and keep it refrigerated once it hits my preferred carb level.

It really depends on what temp your yeast starts making fusel at. Many Belgian's and Sasons will do great, but if Nottingham gets up over 80 you're looking at drinking nail-polish remover. I had one batch before I put together my ferm chamber that was really bad.

I know you picked the font because of your logo, but I thought it was a bit much using it for the majority of your text. Aside from that, the audio and video quality was great, and everyone was well composed and fairly natural, unlike a lot of store owners/employees that are awkward in front...

All the laws I've read in regards to homebrew say that it is illegal to sell or barter your homebrew. In fact most sources site that you can't even give away more than a 6 pack at a time.

I would have put this in the meat smoking and curing subforum, but I've definitely had the same idea. I'm planning on wiring up my smoker in the next month or two. I think I'll use a much simpler control panel though. I might get another one of those ebay aquarium temp controllers, but I need to...