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Brewed 5 gallons chocolate cream stout 5 gallons coffee stout 5 gallons of who knows? It was a big grain bill so I re-mashed while I brewed and used the runoff. Hell, it came out to a 1.062 so I guess it will be something. Split the 10 for the first two.

Sucks, but want I really want to try is still in process. A little off topic, this is what I want to try, but does it look normal? I've never had anything look like it was under I microscope before.

Finally home drinking real beer. Sour lemon rye Went to one of our favorite bars to see a band play tonight, the local microbrewery's beer they had on tap was to young you could smell the yeastyness of it. No, I didn't even bother trying. The stupid college kids were downing it though. Smelled...

Sexy stout

Your both probably right. When I first started I don't even think I cleaned that turkey fryer when I un-boxed it. Figured is was going to be boiled. When I got my bigger pots, I was a little overkill on them because I wanted them to look like the old ones. Maybe it was my brewing that got better...

Bung hole

Lagunitas IPA while roasting some two row for this weekend.

Roasted some two row for this weekend's brew.

I'd go with that^ Did a chocolate stout and it did the same thing with brown too. Looked like a port-a-potty but came out great.

I've done the same thing, I added two days after the yeast and was fine.

Busted balls

I'd be willing to part with a few if you wanted to set something up. What else might you be interested in that I could look for here in So Cal?

Booty shaker

More SUCKS. Man, I'm so over this stuff, but I'm going to have to take one for the team. I have 2 more six packs to get rid of.

Just fill it up and boil water in it for at least an hour before you use it. Personally, I did 2 hours but kept topping it off as water evaporated.

Artificially flavored

Barrel aged

Trying to see if I can finish all of this before my uncle comes back with more. Left me with a month's worth of drunkenness, or two weeks of being hammered. Still haven't decided which way I'll go yet.

Checked on some yeast I forgot about in the back of my fermenting closet. I think it was a success. It's from a bottle of Hanger 24 Orange Wheat.

I'd go with whatever works for you. I have a couple recipes that I leave in the primary for up to 5 months. I guess it all depends on what you want to make. Some I keep in for only a week then in the secondary for 2, but like you said, usually adding something too it then.