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LOL. I've seen it before but never heard it was a sign of infection though. Only time will tell. Or you could pour a beer into a sanitized jar and aerate it to see if the culure grows.... Just a thought.

No temp problem? If I sstill went with the 3 gal would that be enough room?

I am moving to all grain but I only have a 5 gal brew pot so I'll be doing half batches. I am building a cooler style mash tun but I figured I would make a smaller MLT to take up less space and be proportional to the size I'm working with. So my question is.... Will a 3 gallon MLT be enough...

Blackout Black Barrel ???

Damn. I think I'm back to square one. Maybe I'll just name it Bob.

I like Noir brewery but I thought it was taken. I am really liking Cerberus, Fallen and Underworld today. Somone suggested Leviathan (spelling?). I like it.

For fallen brewery I was thinking of naming each beer after a fallen angel or maybe fallen dictators or empires

I really like cerberus for a triple and I am working on a recipe now and will be running a test batch. Electric unicorns are too intense.

Torpedo. Chico born and raised. Kinda partial.

So I am stuck. I have been thinking of names but no one has responded with, "that's the name you should go with" so I figured I would ask the experts. After all most of the support I've received has come from this forum. Sooo. Current ideas. Cerberus Brewing Underworld brewing or...

So yeah, then I will continue as planned. Leave it alone for 3 weeks and call it good (while taking readings along the way of course). I know being "stuck" is a matter of FG. My concern stemed from the fact that I had no way of knowing my OG so I could not be 100% sure of what my FG should be...

So here was what I made.. Original Gravity: 1.070 (1.063 to 1.073) Final Gravity: 1.015 (1.013 to 1.017 SRM: 6 IBU: 14.1 IBU / 6 HBU ABV: 7.3% YEAST: Fermentis US-05 6# Pale Liquid Extract 2# Briess DME Golden Light 12oz Corn Sugar 12oz Crystal 40L 60 mins 1.5oz Hallertauer...

I would never have to say that to my wife. But if she "cut me off" from something this sounds like something that I would say with a " uh, I don't know if you remember but" to start.

We debated over extract or fresh but the pros and cons from flavor control, reliability of flavor and risk of infection drops back down to zip. I have read a lot of different horror stories with real strawberries. Freezer burn, infection, absorbtion and not getting the same flavor from batch to...

So anything? Anyone?

Seriously. My wife doesn't like beer. I'm not proud of it but she is such an amazing woman in so many other ways, I guess it makes up for it... So, on a whim two of the guys at the LHBS and I threw together something that she might like. We just did what any homebrewer would do. We asked, "what...

I wont be lagering. No place to do it. I am not sure of what you mean by kettle finning.

So I posted this in the beginner forum and got some advice but now that it's revised I figured I would repost here and see what everyone thinks. Brewing this one tomorrow. Cal. OG: 1.074 Cal. FG: 1.020 SRM: 39 IBU: 29.3 ABV: 7.2 Yeast: Wyeast Irish Ale 1084 6# British Light LME 3#...

So yeah I'll doulde the patent and chocolate, as far as the robust flavor; I like it. Thanks for all the help!

So looks like I might leave this one at the abv it is but add more DME next time. At most I'll add a 1/4# of brown sugar and a 1/4# of sugar. See what happens. I am curious though. Once I get the vanilla where I want it do I just bottle it and that will stop the flavor from becoming stronger?