Recent content by sksquibbs

I would like to begin trading beers and this would be a type of swap I would like to try. I have access to Michigan and Great Lakes area beers. I live in upper michigan with my father living a mile away from bells. I would be willing to ship first since I'm new at this to build up some trust...

I was thinking of building a heat exchange coil out of copper tubing to recirculate my mash through. Would copper be a poor choice to build a coil for this purpose mostly worried about off flavors since copper copper is a seeming practical choice for it malleability and heat exchange...

Cool thanks for the quick reply, I guess I was just a little nervous about the amount of dark malt. I've done stouts with up 1# roasted barely and 3/4# black patent, and porters with up to 3/4# chocolate and 1/2# black patent but nothing with the combo of all three. But i guess the dark malt...

I want to make a American hopped imperial stout that is big gnarly beer that will probably age for approx 2-4 month. Just looking for some opinions on the amount of dark crystal and roasted/toasted grain in the bill. 14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.9 % 2 lbs Barley...

a few pictures from my first 3/4 year of brewing

I want in please

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