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I use my garage for lagering. I live in a cold winter climate, so I use a wrap type heater and digital temp controller to keep above freezing. A blanket goes over the fermenter (to help maintain a constant temp and to keep out any ambient natural light). I duct tape the temp probe to the side...

Probably better, but I buy all my grains crushed (a crusher is on my wish list as I am now stepping up to AG). The qty used here is pretty small so it's really for color and a bit of toasty flavor. Crushed first or not matters little.

Here's some more info on home roasting: http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

The instruction was to mix grains WITH the recipe, not replace anything.... This is a nice idea. Mine go to our chickens, but more for their amusement than any food value, because they are truly spent. (Try tasting some before and after -sweet before, nothing after.)

One other thought / clarification. Proper roasted barley is unmalted. But my roast-your-own version, from malt will not matter much here in an extract brew. You'll get the red/brown contribution and roasted taste that the barley would have provided. The chocolate malt suggestion is fair too...

Roast your own. Spread 1/2 lb of ordinary pale malt (base malt) on a cookie sheet and roast at 350°F for 10-15 minutes. You want a nice red color and toasted coffee like aroma, but no charring. Technically it is supposed to hit 392°F, but residential ovens are horribly inaccurate (even fan...

A few years ago friend gave me a 3.3lb can of hopped extract that was around 15-16 years old. Just for grins and to keep it cheap, I used (new) dry yeast and supplemented the extract with 1lb. Extra light DME and 2lb. white sugar to make up a 5 gallon batch. I finished it with some left...

Most books advocate DME over LME for quality and stability. Years ago, I swapped to pale DME in 50lb. bulk packs, preferring its keeping qualities and lighter starting color in use (you can use additional grains steeped in a grain bag to attain any desired final color) and in bulk it costs a...

For aroma and/or flavor contribution, you need to get rid of the heat quite quickly. Hence a 0 minute addition means - at the very least - off boil - and preferably chill quickly while steeping until transfer to primary and pitching. Boiling hops for any serious length of time is for...

I suggest into the hop bag at 0 minutes, cool wort immediately using chiller or ice bath. Remove hop bag just before you pour cooled wort into your primary fermenter. It's my standard practice for all 0 minute hop additions and works for me!

No starter - just dumped in the yeast phial. Worked fine. It was definitely aimed at Christmas (this plus a lighter counterpoint beer were brewed for a party). I am not into flavored beers personally, but I am sure that bit of orange peel, etc, could really ring the festive bell!

"American Strong Winter Ale" Great, simple extract based winter warmer. High ABV is deceptive as the beer is actually very "drinkable" (so beware). Malty aroma, excellent initial bitterness, malty main taste, followed by encore of pleasant bitterness and subtle undertone of molasses, some...