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In that case, I'd also say go for it.

What OG are you looking for? Your extract percentages are really close to the recipe Jamil gives in Brewing Classic Styles, but if I were to brew that your recipe on my system, I would probably come in a little low on my OG target.

It's Christmas Eve. Anybody else reluctantly overpaid for a gift?

For some people, money is no object; for others, it is. The key to this questions is reluctantly. If the purchase didn't bother you, it doesn't belong here. If it did bother you, what was it and how much did you overpay? There are at least two ways of looking at how much you overpaid for...

Every year we make a list of the top five things we are thankful for. We then compile it in to a family list for posterity. After we have completed the current year's list, we look at ones from the past. In a way it is kind of redundant because many of the same things keep coming up year...

I might not be remembering this correctly because it has been a couple of years since I saw it, but I seem to remember an employee at the LHBS in Hampton, VA, had the Brewing Army "hop grenade" (or whatever that is supposed to be) tattooed on his leg. I don't remember any lettering or wording...

OK. The thread is just what it says. What is your favorite (non-alcohol related) Thanksgiving tradition?

TobyG, I really like the belt. Also, 1977Brewer what competition is the trophy from? And same to you Gavin C. What competition is the medal and boot from?

Has anyone gotten any new favorites lately? I know that this year's Hoppy Halloween medals are out (not that I would have any pictures to post)...

Well, here it goes...

Thanks JonM. That's the way I'm leaning. I've also got 1/2 lb. of black patent. I know robust porter is a broad style, but I don't want to end up with regrets. I'm hoping that is enough chocolate to still turn out pretty well.

I'm all set to start brewing Jamil's robust porter from Brewing Classic Styles with one exception. I only have 4 ounces of chocolate malt and the recipe calls for 12 ounces. In short, today is my one chance to brew and my time at that is limited. I can get the other 8 ounces of chocolate...

The last time I had one like that, I got some overflow somewhere between the six and 12 hour mark (I was asleep). It wasn't a huge mess, but it was messy enough. I think it was with WLP 005.

I pretty much use the same process as nubrun except I use PBW. It doesn't remove the beer smell for me. I haven't noticed any taste problems so far. On another note, you might want to be careful with the soap you are using, as that might give you some problems with off flavors.

I think you might be OK, but I really don't know. Check this out and see if it makes you feel better: https://www.homebrewtalk.com/showthread.php?t=87040

+1 to this. I currently do the same thing in the summer, but I put my pump with ice water in a cooler, hoping it will not melt as fast as it might in a bucket.

Does the improvement in the quality of your beer justify the cost of focusing on fermentation temperature control now and worrying about kegging vs. bottling your beer later? Yes. To more directly answer the OP's question, assuming resources are limited but you have enough to invest in a...

There is some good advice already on here, but I would add that if you managed to cool the wort fairly quickly and by more than 10 degrees F after you pitched, you might have shocked the yeast. I would attempt to rouse the yeast if you think that might be the case.

For me, I would worry more about the flavor than the color. When trying to adjust the color, some suggest using an ounce or two of dark grains like carafa II special for a five gallon batch. This is probably something you might have to consider for a batch in the future unless your LHBS is...

I like that, brick haus. Did you put that together yourself or was it presented to you that way?