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Well the temp specs say it should range between 64-70 F

I used the Danstar Windsor ale yeast... so maybe a three week primary and one week secondary and it'll be good to keg?

Hey all, I have a batch of Caribou Slobber that I brewed last weekend and threw it in a room under the stairs in my basement which usually stays around 66 degrees to ferment. However, when I checked it 24 hours later on Sunday the airlock was bubbling like crazy and the temp in the room was at...

So I finally brewed this up yesterday! I went with about 0.7oz of EKG for 60 minutes and then added 1 pound of Dark and 1 pound of Amber DME at about 5 minutes left. I started with 6.25 gallons of water and ended with about 6 gallons. OG was 1.046, so I don't think I screwed it up too bad...

Thanks tons for all the help, Seth! I appreciate the link, that should help a ton in the future. As for the recipe, I think I'll venture to try only adding 1/4 ounce, being that it will be the first beer on tap next to a cream ale; I really want the wife to find it drinkable! :mug:

Awesome! I that sounds like that will work perfect! One last thing, would 1/4 oz of hops be too little if I like my stouts a little sweeter? Or would that just make a screwy imbalance of flavors?

Hey guys, I've been lurking on the board for a good 6 months now, slowly gleaning all the info I could from you "pros" while slowly assembling my equipment. Well, to make a long story short I'm pretty much set with everything I need to stop buying and start brewing. So, over the weekend I...

I'll take your triple regulator if you're still selling...