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I definitely understand your point but I don't think I explained what was in my head well enough and that's totally my fault. I meant that yes we can obviously smell those aromas from the co2, but that's because the bubbles move up through the glass and pop at the top releasing those aromas...

So lets think about this. The thing that gives beer the hop aroma that we strive for are the volatile essential oils (humulene, myrcene, etc). So these are the chemicals that we don't want to "boil" off. However, I would venture to say that if you have steam coming off your wort (at high temps...

Here here!! Fantastic picture!

Coffee

What about lactose? I feel I remember a lot of breakfast stout recipes having lactose in it to make it nice and sweet. And obviously it has the coffee and the chocolate and all that goodness too. But it's just a thought. Ive never brewed a breakfast stout though so I have no quantity...

OP, here is a nice article that I think the previous post referred to, http://www.byo.com/malt/item/1092-make-your-own-malt Make sure to read it all so you know and understand the pros and cons of home malting. Also here is a great article for roasting the grains to get different sorts of...

Forgot about mentioning hops. The centennial and cascade looks like they'd be great! I cannot comment on the perle though because I have no experience with it. I would however suggest you do a flameout addition to try and get more aroma. And since this is supposed to be more of a pale ale, I...

I definitely agree with this. And then I would add a bit of crystal, probably 60L. Also about the chocolate, it may be quite interesting for you to look into chocolate rye. Since you got the regular rye malt and the flaked rye, might as well put more depth to the rye with chocolate rye. I read...

The goose island brew pub on clybourn is definitely a cool place and has great beer. I like revolution as well. Also, one that noone had mentioned yet is Two Brothers. They have really good beer too!

Only thing I can think of is your mash temp. 1.011 is pretty dry, so maybe try mashing a little lower than 152. 150 or even 148 perhaps? That'll make for more fermentables in the wort. Just a thought.

Thanks! Yea I love it too. Anything that's remotely dark, I bust out my public house glass.

Chicago's Revolution, their Eugene Porter in my Public House Brewery glass. Very delicious and clearly I got to this thread too late for the picture seeing that its almost gone. Very delicious. Has a very belgian-y aroma (spicy saisonish). A nice roasty, dark chocolate flavor. Just an all...

I've done a hop stand on my IPA for the last couple times I brewed it. I only do a couple ounces in the stand and 1-2 ounces for dry hopping (for a 5 gallon batch). But what I do is get the wort to 140 as fast as possible then Do the hop stand for usually about 30 minutes. I read a while bak...

It was a gift... But I am sure something similar can be made.

hey guys. I use a fish cleaning table (it was brand new, no fish were cleaned on it) to basically smash my bag. It has a lip all the way around the table, and is slightly angled so all the liquid flows towards one end. On that end is a drain that is has a tube connected to it. So what I do is...

This. Last time I brewed a 5 gallon batch, I mashed at 152 and the temp only dropped 2 degrees in a 60 mash. Another good thing about BIAB is that you really do not need to do a mash out. Mash out is basically to stop conversion, and since you are taking the grains out of the hot liquid...

Beers with high gravity, or lots of dark grains age very well especially if they are dark and of high gravity :). Stouts and the like should always be aged so everything can blend together nicely.

Hey guys, not sure if this has been addressed, but I have come across many sources (mainly baking sites) that say that the fats and oils and stuff are still in the nibs. Im wondering if anyone has thought about this and how they addressed it. This is what I plan to do: I have been soaking mine...

I definitely agree with a few of the above posts about Marris Otter. That, IMO, is a must. I brewed an imperial stout a few weeks back, and after two weeks in the primary, I took a sample and it was absolutely phenomenal. I used Dark Chocolate, Regular Chocolate, and Pale Chocolate along with...

I BIAB and I like it because of the simplistic approach. I can produce any beer I want without the extra equipment that traditional AG requires. I have added a table that is made for cleaning fish (obviously bought it new and haven't cleaned fish on it) but it is amazing! There is basically a...