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http://www.gruitale.com/intro_en.htm

Even the traditional ABV equations aren't accurate, your whole world is lies, all lies!

Looks fine to me (it would be pretty unluckily for an infection to show visible signs that quickly).

I guess it depends on what you're going for. I just brewed my Imperial Chocolate Pumpkin Porter last week, wanted to give it plenty of time until fall.

Well i'll be brewing this tomorrow with 300, might be some variations on hops, but should matter too much, will post results.

+1 on researching some Gruit Ales, I recently made this recipe: http://www.gruitale.com/rec_mugwort_stout.htm The rest of that webpage has a bit of history behind them and other recipes.

The alpha percentage doesn't matter much since the brew is cool (compared to the boil) so bitterness will not be extracted. So basically it just comes down to personal preference, most of the time something with stronger aromatic qualities is used.

I have the patience for sure. It's much easier when you have a ton of stuff in your pipeline and just forget about the big beers/sours in the back of your closet.

Experienced homebrewer looking to take the dive into wine, what's the best introduction you know of? Would rather not have to purchase a book, so a simple online primer recommendation should do. Thanks in advance.

I'll be brewing up this watermelon wheat next (from dubbeldach): https://www.homebrewtalk.com/f75/watermelon-wheat-139086 I'll be pitching some wlp300 instead though.

UINTA DUBHE ftw! IMO the best, there was a can you brew it episode on it so the recipe is floating around.

It's definitely worth it to take the time to put some quart volume markers on your bucket.

I just did a gruit ale with chamomile in it a few weeks ago, won't have results for a few months.

I hoard hard-to-get hops when I spot them in the LHBS, even if I have no plans to use them, muahahahaha. A good thing to invest in for those pound bags is a vacuum sealer, sometimes you can find them at goodwill for cheap. Then when you open a bag for just a few ounces, you can vacuum it back up.

Your batch is ruined! Go buy a hazmat suit before touching anything else ahhhhhhhh!

Yes you can, you'll just be wasting some extra CO2 during your initial purging. I've just recently started doing 2.5-3 gal batches and love it. I brew twice a week now. Usually one big, different, or just plan whacky beer that I'll bottle, and then a 5.5 g batch of some house session pale ale...

Interested in brewing this, have you brewed this recipe a second time yet?

I'm definitely excited to go to Chatoe Rogue in the late summer (only about 40 minutes from me). I guess that's where they are spending their funds, and I am in full support of it. I'll have to check out Hop Madness, never heard of it.

I got so mad at the Rogue brewery in Newport the other day. I get my bill and my pint cost $5.75. This is at the friggin brewery, not to mention they were "shaker" pints, so it wasn't even 16 ounces. They have a few great beers but the majority is average. On the tour the guide also stated how...

If he loses the lactose its not much of a breakfast stout anymore...