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What's your favorite beer that you've brewed most often? My next batch will be my first all-grain (same MT as in your picture) , and I plan to brew a beer I've done before, so I can compare the differences. It will also be one with a fairly simple grain bill.

I would wait to add them for another week at least - basically the way I do my dry hops. Most of the active fermentation is/will be finished.

Thread title says it all. Currently fermenting about an 8.5% Russian Imp. Stout (1 week in), and I want to put it on some nibs for 2-3 weeks. Any reason I can't just add the nibs straight to the primary instead of racking to my secondary? I don't like using secondary unless absolutely...

I was too high to bottle once. I just had some chips and waited a few hours. It all worked out fine.

This thread is fantastic. Mind if I help you get the fish off the hook?

I dumped in 3/4 lb of dark brown sugar to an RIS I brewed yesterday. Not exactly radical, but it's a nice way to boost gravity and give another layer to an already very complex brew.

So how was it?

But if the bananas are dancing it's not good.

First beer? I tried my first beers after 2 days in the bottle. Then again at one week and so on. I think trying it at all stages teaches me something about the beer.

I like all my beers to start out very cold. My beer fridge is set around 40-42. All beer warms up eventually. I enjoy the way the flavor changes as it warms.

Those are nice. Dig the personal touch. Cool pun also.

Their breakdown of profits vs expeditures for the Longshot competition are available online?

I have used clone recipes as a baseline, but have never attempted to clone a beer. I never did kits either. I just started off with a good brewer and friend as a mentor and started punching numbers into Beersmith. The closest I ever came trying to clone a beer was Vinny's recipe for Golden...

No. I don't have access to the SA financials. But I have been around long enough to know these marketing stunts are not for quick profit - they are for promoting the brand. They are in investment in Boston Brewing Company. I'm sorry. This is common sense. You also asked what brewers give their...

I never have before until the last few months. I get most of my beer on my commute between Ventura to Woodland Hills. The freshness thing is a recent development at the Total Wine in TO and then I saw the same thing at Wade's Wines in Augoura - which usually is all over the fresh IPAs. Makes me...

So I've noticed lately in my local retailers that the Port Brewing (aka Lost Abbey) Mongo and Wipeout on the shelves was bottled back in April. Not terribly old, but certainly past the recommended 3-month window for freshness and most definitely not the same as a really fresh batch. I went...

I cannot fathom how you came to the conclusion that Boston Brewing Company needs to outsource their R&D to eager homebrewers. Beer recipes are not some sacred cow - hence the reason so many breweries openly give out their recipes directly to their customers. For a homebrewer who has invested...

These are a handful of my recent miminalist labels with the most recent first. There is some great work in this thread. I'm less than a year into this hobby - some great inspiration in here!

My favorite is when I'm finished brewing late at night and everything is cleaned up. I like to sit out on my porch and crack open a nice bottle of someone else's beer to toast myself with. That's a good tired.

Only issue I've had with film is when I use it with my tap water - unfortunately. Very hard water where I live. I usually just run a 5-gallon bucket up to the store and fill with RO. I have to do the same for half my brewing water.....:(