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ok still cleaning up, but today was great success, although mother nature tried to freeze me out. Water source was frozen had to hump water from kitchen!!! I decided to add cocoa at 10 prior to flameout and might add cocoa to secondary during racking. I will sample first!!!

I agree as long as the airlock does not get compromised you are good to go. The yeast should just go dormant and will become active again when sugar and air are introduced!

So one brew day, we pulled his kettle out and it had a spider dwelling in the bottom. We told ourselves we will take care of it before we start the pull, guess what we forgot!!! That Beer was renamed.... Sip's Applewood smoked spider porter! Labels were AWESOME!!!!

3 Months. I had to go out of town expectantly. It was sealed up nice and I had my wife monitor the airlock and fill as needed. Got home racked it and bottled it 2 days later. It was a simple ALE if I remember not too much complexity. Turned out great!!!

Thanksgiving themed beer, that is easy. Anything with pumpkin. Either a Pumpkin Spice Stout or my favorite a Pumpkin/Coffee! I will be brewing a Double Chocolate on Friday!!!

First Happy holidays!!! Brewing, what I would like to call, a Double Chocolate Stout this weekend. I want a heavy Chocolate flavor obviously, So I plan on using a Dark Chocolate and Cocoa Powder. Any recommendations on when and how to introduce the Chocolates? I was planning the Cocoa 15mins...

What yeast are you planning to use? I was thinking... WYEAST STRAIN: 3522 | Belgian Ardennes Or something in that family.

I asked about the OG. But you are right. Need to verify with a new reading. I wasn't even going to talk about the Grain bill, but you are all right. There is no base. The "Beer" has no soul. Crystal 4o along with all of the crystal malts should be used to increase body and head retention...

I asked about the OG. But you are right. Need to verify with a new reading.

The first starter. After the second day in the pouch you should have pitched the yeast into a wort with a gravity of 1.040. This with allow your yeast to culture and create a larger cell count without too much alcohol. I prefer using a spin plate and approximately 500mL of wart! By putting...

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