Recent content by Crosshatch

0.5 lbs Caramel Malt 120L 0.4 lbs Special B 0.5 lbs Special Roast Malt 0.4 lbs Cara-Pils (Special grains steeped 30 minutes at 154 F.) 2 lbs Dry Amber 3.3 lbs Munich Liquid .25 lbs Molasses info (last 10 minutes of boil). 1.5 oz Liberty (Pellets, 4.00 %AA) boiled 60 min...

14003.5 Plus 10 gallons of Wit Plus 5 gallons of stout Plus 5 gallons of IPA ________________ 14023.5 gallons

This stout has 1.5 oz of Fuggles boiled 60 minutes. They are lower in Alpha Acids, but I hadn't really thought about the effect of the hops. I was also reading somewhere recently (I think on the Mad Fermentationalist Blog) that the astringents from the roasty grains will mellow over time and...

This is already in secondary, so changing up the grains isn't an option at this point. This is more of something I want to try with 2 gallons out of the batch and see if I can end up with something crazy good with sheer luck and science.:fro:

I have had a couple of homebrewed sour stouts that were pretty great. But they both incorporated fruit, I believe cherries in both cases. I have read on some other discussions about the clash between the sour and the roast, but I am hoping the addition of the raspberry puree and fresh...

I think the Roselar is a mix of brett, lacto and some others. But I have had some homebrew sours that friends have made with it that were for lack of a better description "the bomb-diggity". I don't know how it will go with the chocolate and stout flavors, although I did use primarily Carafa II...

So I'm feeling experimental. I have a chocolate raspberry stout in secondary that I will be bottling probably in about another week and a half. However I am thinking about bottling 3 gallons of it and then transferring the remaining 1 1/2 to 2 gallons into another carboy, throwing in a few more...

Will do! I am transferring to secondary tonight and adding raspberry puree and then bottling in another 10 days or so. I'll probably give it a month in the bottle to condition and then crack one and see how things are coming together.

I ended up using 5 oz of priming sugar. My temp was around 68 degrees and my FG was 1.008. Also found out that half of my brew in the competition is being judged in 2 weeks and the remaining half in 4 weeks. Not sure why the split, but hopefully I get enough carbonation in 2 weeks. I prefer 4-6...

I currently have just two reconditioned ball lock kegs. I am not familiar with the pin lock. I will need to research the differences. Thanks for all the suggestions though!

Thanks for all the links pdietert! Inquiring on here was way better than google.:cool:

Good to know! Thanks for the info!

Mine varies depending on my mood, but I usually waffle between two Pandora playlists of classic rock and one that's more 80's and 90's music (yeah I know, 80's is classic now, screw you, I'm not old!). Although this past week I skipped the Pandora and actually pulled out some CD's. Ned's Atomic...

Ah, I didn't realize they weren't making them any more to recondition. And if they are up to $85 I might as well get a new one and not have to worry about seals, etc.

When I first started kegging I picked up a reconditioned soda keg for $35 from my LHBS. A year or so later I got another one for about $45 (damn inflation). But now they don't carry them anymore and a friend of mine told me that it's all new kegs now and that places aren't doing the...