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A half pound of roasted barley? (In a 5gal batch?) That sounds like a lot! PLUS a half pound of chocolate malt? Hardcore.

Yes, I cool in the brewpot/kettle, then pour through a strainer into a sanitized bucket. The strainer catches the whole hops and seems to aerate well. I then pour from the bucket through a funnel into my carboy (this can be messy... but aerates again pretty well.) Seems to take off pretty...

This is my first Recipe post, so bear with me. In a year of AG, this is the favorite recipe i have come up with. Simple, crisp, and delicious. I'm sure others would be able to tweak it, but if you want a starting point for a decent Black India Pale Ale, here it is. I wanted a black colour...

Way off topic... but... simmer over night? Why?

Anyone have some good "every day" places to buy the commonly needed salts? CaC03 (Chalk) - - can I grind up plain old white blackboard chalk? It must have some fillers in it... maybe nothing that is harmful? CaSO4 (Gypsum) - - This is common and should be cheap... but where to find...

Cool well thanks for the thoughts. Made a straightforward, clean ale today with: 5 lb pale 2-row 3 lb malted wheat 1.5 lb vienna .5 light crystal Set it up with S-05 and a cool ferment... We'll see how it comes! (Bittered with centennial, but finished with some saaz I've been dying to use...

Big Rock in Calgary makes a very clean, crisp, clear wheatbeer (called "Grasshopper") They say it is an ale... I might have to re-taste-test it tonight.

I'm curious. I see wheat often used: -for head size/retention (Small amounts) -for cloudy appearance (small amounts) -in combination with special yeasts or flavourings that result in very distinct beers (larger amounts) So... what does wheat malt itself bring as a flavour to beer? If you...

brewed it today... came out a WONDERFUL colour. Hydrometer sample tasted very bitter, but that happens. Missed OG though... guess I didn't get the boil off I thought.

I don't mind malibu.. in fact I thought the rum flavour might compliment well as well. Also curious about the coconut... I can get shredded unsweetened at the grocer ... should I just toast it a bit and secondary? I was worried the oils in the coconut might hard the head.

Hi all, Never made a porter before, would like to build a smooth, full-tasting, chocolatey one that is relatively low on the harsher bitter coffee taste. I'd like to keep it not really sweet, but I have found that I need to balance chocolate malt with some carmel/crystal to balance the bite. I...

anyone else try this? I'd like to brew a black IPA, might try this with a little less pale malt to bring down the abv a bit.

Anyone using the real coconut worry about sanitation... dumping cooled wort onto shredded coconut?

Wait, am I missing something here? You are getting charged for NOT having ice in your drink? Like... you order an oz of scotch ... and it costs you extra to not have anything added to it? Sorry... it's past my bedtime... maybe I'm not understanding something...

Thanks TwoHeads... now everyone can see what a thing of beauty it is! LOL

Woh... hey wait... what? A Moxy Fruvous quote?!

I swear I put those pictures in EXACTLY how the wiki told me to... wtf?

I needed a way to take a couple of kegs to kayaking festivals and such adventures. With little budget and a bit of scrounging through my shed, (and a bit of online shopping... but don't tell SWMBO,) I came up with this: [IMG="http://img23.imageshack.us/img23/4159/img1838w.jpg"] I take the...

gxm.... 145 gal of beer in 5 months... nice work! (And in 5 gal batches too!)

I use two pots on a gas stove. I cool first one, then the other. Since I batch sparge, the first pot is put on the stove with the 1st runnings, and starts heating immediately. The second pot gets my second and third batch sparges, so it's 25mins behind anyway. Really, this means that both...