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The simple (or rather complex) pleasures of brewing.

If you can, try White Rajah by the Brew Kettle in Strongsville Ohio, it has strong grapefruit aromas and hints of mango and lemon peel, also one of my favorites. Founder's wet hopped harvest ale is another fantastic IPA.

With no way to control the temperature I don't see any way to do this. Besides, the deed is rather done at this point anyway, these esters (In your case: Butyl Acetate or Isoamyl Acetate) should have been expected with a Belgian yeast and style like that. You might let it sit another week, but I...

I don't know why the DFH 60min would have made you sick, maybe it was infected or expired, that is one of my favorite IPA's, but I urge you not to give up on them (and it sounds like you haven't), IPA's can be extremely complex and unique, there's a beer for everyone, have fun looking. :mug:

You just began a wonderful wonderful hobby. Your cat is nice, but that stock pot full of steaming wort is nicer. HomeBrewTalk is a great way to have a perpetual brewing conversation with an assorted community of brewers, have fun :mug:

That is called deadspace, you should consider it when you're mashing. Use the Volume formula of a cylinder to figure out the volume of your deadspace, provided that your kettle is a cylinder. Programs such as BeerSmith have tools for calculating mash volume, there are other free versions of...

Yeah, Yooper is on it. I would definitely make better use of your cascade hop, you wont get any flavor/aroma from them at 60 min. I recommend Yooper's schedule, you might even split the addition at zero in half and use .5 ounce of cascade to dry hop it during your secondary. As for the grist...

Very interesting grist quantities, especially since this is your first recipe of the style. I take it the crystal is for caramel, the victory is for the nut flavor, and the chocolate and black patent are for that coffee bitterness? where are your hops? Anyway, may I recommend a special B...

I have an 8 gallon SS brew kettle for use with 5 gallon batches, works perfectly, ≈1 gallon for boil off water, and ≈2 gallons for boil over space and what not. IMO 9 gallons is plenty.

Is the brewing process of either of those different in some way? They have a really unique flavor, mostly from the yeast they use, and they seem to be quite carbonated. But as far as the mashing/boiling/fermenting, are there any specific differences? Thanks. I've surprisingly not even had one...

I guess you could say I'm a beginner, I've only brewed 4 times, but I'm really fluent in the process and science of brewing. I designed an English Brown Ale that I've brewed and tweaked three times, an American IPA, and I've designed (but not yet brewed) an ESB and Sweet Stout recipe. I was...

Complex indeed, you've got a lot of specialty malts in there. I would really focus on blending the hop aromas/flavors with the heather. With such an extensive bill I feel like the heather might get lost in the beer, over all it seems it might be too busy, but with that comes great potential to...

I do not know how accurate this graph is, but similar things have helped me develop hop schedules for my own recipes.http://brewsupplies.com/hop_characteristics.htm

Make sure your OG is where you want it, If all is well I'd say roughly a gallon for a full boil. There are several factors when trying to figure out boil off rate. Good luck.

Thanks! Haha, it was a pleasure, I hope the brew is as good as the story. :mug:

Build the DIY and use it until you save enough money to buy real equipment. As with any homemade piece of equipment there are difficulties, professional equipment is more reliable and sturdy, but it's way over priced. Have fun.

I've read several books on brewing, my favorite being "Beer, tap into the art and science of brewing". It gets rather scientific though, just a fair warning if you aren't very fluent in that area.

A little immature, but who cares right? IPeeA? :D

Supposedly they're a very clean, pleasant hop. I plan to use them in a sweet stout for Bittering/Flavor but have never used them before, If I remember I'll post the results. Good luck!

Hey CortexBomb, I'm in the process of designing a sweet stout and I plan on using Horizon. I'm using them for bittering/flavor, I figured half an ounce would be a reasonable amount at 60 and 15; I know you're making an American Barleywine, but I figure I'd give you at least something to compare...