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.Noble hopback. I will find the most suitable local juice, fresh honey, and good hops, I'm a veteran brewer, but only versed in beer. I'm just curious as to some of your thoughts on what I might be able to expect with a yeast blend like this, being partly Fullers ESB and part some other...

I think with a pound of molasses, especially in three gallons, you're going to blow away any subtleties you had from the hops or your hand-malted grains. Molasses has a very strong flavor, more suitable for a stout, and even in a five gallon batch a pound would still have a very profound...

Yeah definintely, I'm looking forward to trying it and having other people play with the recipe and different yeasts. I bet with a nice clean yeast and a good percentage of Special B and Chocolate malts in your grain bill, and very low on the hops overall, you would end up with a recipe that...

Interesting debate in here, and a bit of reason on both sides. However, I'm not sure why you're so adamant about calling it mold when it very well may not be. This is vacuum-sealed cheese. I can agree that it may not be wonderful for making beer, but I disagree that you automatically label it...

Viper

This thread was an interesting read, and based on what I've had fermenting for a few weeks now I thought I'd share my experience/recipe. 5 gallons, brewed and pitched on 3-20-11 14.0lbs light LME 0.25lbs roasted barley 0.5lbs Belgian chocolate malt 1.0lbs Special B malt 1.0lb amber candi sugar...

What yeast was included with the kit? To make a true Shakespeare Stout clone it should have been Pacman, which is Rogue's proprietary yeast, and I've heard it flocculates really, really well, to the point that bottle-conditioning can be problematic. You could try rolling all of the bottles...

I wouldn't call it completely random, as I've seen this happen on nearly every block of smoked cheddar that's been left sealed for a while. I've never heard of brett being used in cheese production either because most (all?) cheeses are made with bacteria, but I make beer and not cheese :D...

I'm really interested in harvesting some wild yeast and brewing with it, and it's not fruit season yet up here. I've noticed some white spots on the outside of a chunk of smoked cheddar and was thinking they may be brett. They're certainly not fuzzy, and bear quite a resemblance to what's...

You only mentioned adding more hops, which will not increase ABV. ABV comes from fermentables and attenuation. If you ended up making a beer significantly larger than the recipe called for, I still don't think that'd explain the "no head", because even for a high gravity beer the fermentation...

3 weeks in primary is absolutely fine, most people here even advocate it because at that point a secondary isn't necessary unless dryhopping, etc. Did you prime it appropriately? If there was no sugar added back to the beer, the yeast will have nothing to consume for "bottle conditioning"...

Not a bad setup for starting out, my advice would be to see if you can get a 5lb CO2 tank, it will be a lot more appropriate if you're planning on upgrading to more kegs. Also, if the keg isn't chilled, which is what I gathered from what you said, it's going to be a lot harder to carbonate the...

It sounds like you need multiple weighted hop-socks. It also sounds like a hoppy MF of a beer!

Just my $.02, I made a starter with the dregs from a bottle of Rogue Chipotle ale about a week ago, but since the bottle was 6 months old I had questions about viability. Didn't want to waste a good starter, so later that evening I went out and got a bottle of Shakespeare stout. Dumped the...

Thanks to the civil among you for an informative thread! The most useful thing I got out of it was learning that the book Briggs' Brewing: Science and Practice exists, and then I was able to save myself several hundred dollars by tracking down a free PDF of the ENTIRE BOOK. Legality is...

It's just a vigorous fermentation, nothing unusual. Look into getting a blowoff hose for your fermenter, just a big tube that goes into a bucket of water. It's just like a giant airlock, but really useful for preventing those kinds of messes.

I'm gonna add to the NW vibe going on in here, and say that yeah, it's best to drink the growler pretty soon after opening it up. Keep it as cold as possible and keep the lid on when it's not being poured, but even after 24 hours from being opened it really starts to lose carbonation.

I may have mentioned earlier in the thread that I though the date went well...but two or three hours later, she texted me something along the lines of "we don't have anything in common...refrain from contacting me in the future, and best of luck in the future blah blah blah". The way she...

Truth...look up the origins of the names. It's a porter 'cause I want it to be a porter :p If I was making a stout then I'd step down the Special B and step up the roasted barley, and use 500L instead of 350L, and skip the licorice and hop it up. Hey, I can at least *pretend* to know what I'm...

It's one ounce of chopped up licorice root, on the package it says it adds sweetness and head retention, so maybe between that and the partial boil I'll step the bittering hops up to 1.25 oz?