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10 gallon batches You need to brew em :D

Red X is short for

During their busy times they can take longer than normal Shoot them an e-mail

The only people not agreeing are people who havent brewed a few high gravity beers.

Actually, this one is in the right place. The other was in General techniques or some sh!t Proving that most people dont know what the hell they are talking about

Part truth You can vacuum freeze them as was mentioned. They are like a big brick once frozen but you can break off pieces for what you need.

+ whatever to your own mill and buying in bulk Barley in the form that we use it in is VERY stable if kept dry.

1: My continuously hopped IIPA 2: My Kolsch 3: My Rauchbier 4: My Dry Stout 5: My Pale Ale 6: My FWH Pils

Run em through again Grab some rice hulls while you're there and tell them to stop monkeying with the mill

Wort production is going to dictate your FG not Beersmith or even the yeast in this case

Awe man, your gonna take all that patina off

You could add a whole pack of yeast to one bottle and not get a bottle bomb, that is dictated by the amount of sugar. You can add yeast right to the bottle, I have done it in the past using a cajun marinater and US-05 slurry from a batch of Pale Ale You only need a few drops of slurry in...

I say its done 154 is a pretty high mash temp for a big beer like that. Did you take a gravity reading prior to racking off the main yeast? Aeration is key with big beers

Oktoberfest beer being on the shelf before the middle of August is just silly. Make more Pils or offer Lat 48 as an annual beer

1: If you dont think your beer is finished dont rack it 2: Recipe/grain bill/mash temp and time 3: How much did you aerate?

I'd rack it to a secondary and leave it for a month or so just to ensure you have nice clear beer

You need to send a sample to Ward Labs if your going to start tinkering with your water. W-5 or W-6 is the test you want.

I'll just add to this that because of the super long mash the beers can get a bit thin, adding some cara-pils (just a few %) can really help with this. I've done it with bitters and had good results. Ignore the tannin remark, its just not true.

jims beer kit DOT com GREAT resources there and a good bunch of blokes