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thanks for the responses... I don't have noble hops right now... will use in the future though... anybody know if either kent goldings or cascades would be a better choice for this result... i know maybe neither... but any opinion might sway me... I have plenty of roasted...

recipe minus the gravity's -------------------------------------------------------------------------------- only because I've gotta keep somethin to myself rt..? 5oz uk crisp crystal malt 5oz dark munich malt 2oz flaked barley 9.8 lbs weyerman pale malt mashed with 3.3 gallons...

always liked earthy stouts like St. Ambroise Stout, Sierra Nevada Stout, or Dark Star Stout... can anybody tell me what makes them like that, and does anybody have a recipe for such a stout?

wow... just got my first case of beer-over-protection... dunno if I'm ready to do that... don't get me wrong I've got every detail...

I too had trouble with a rolling boil the first batch... since I've used a towel folded long ways wrapped well in foil and then belted(with the belt off my waist) around the kettle... it's really helped in batches 2-3-4... you might also turn your oven on low - seems to help as well...

no big deal for some people rt? only I've drank just about everything under the sun... I've toured GLBC and had most of new glarus stuff... most of the big craft breweries stuff -I've had it... and I honestly think this second batch that I've ever brewed is in my top 4 or 5 beers I've...

well, I think I may be trying to replicate this... kinda like a paulaner hefe thing twang

sanitizing the outside is obviously self-explanatory, but for the inside do this... fill the tube with water, then start to "rack" the sanitation fluid, stop, then put the cane into your beer, start to rack it, but put the start(the solution) into a cup or glass... then as soon as it's...

make that t-58

dry yeast... the pink pack I believe sm-15 or sm-51

last batch I brewed - I put it in the fermenter at about 8pm and the room was right around 70degrees. BUT, it was supposed to get cold that night and it did, and we hadn't turned on the heat(at all).. I woke up freezing at 5am, but I wasn't so worried about me as I was the beer. The thermostat...

when you pour a tester, then bottle, then realize you don't have enough bottles, but the tester was so good, you stick the bottle tip in your mouth and drink it down.

I've always been a beer-drinker, but not a brewer. I have a great palate for beer. I like every style. But I also know a bad beer. So when I tried me hand at home-brewing a couple weeks ago, I didn't expect to match some of the great stuff I've had, but I wanted to come close. I decided to...

in the primary, started crashing at noon today...

thank you... still in that newborn baby phase... second batch.... haven't even tried one of my own yet... have some bombers conditioning now, but much more excited about this second batch(flat flavor was EXACTLY what I was going for - it tasted just like a flat ayinger...

my beer is just about done fermenting... wouldn't mind cold crashing it to make it look better, and it also might help because I didn't use any whirfloc or moss... BUT my question is how is this going to affect my carbonation and conditioning... any adjustments I need to make? or...

I dig a summer ale every now and then... and the boston lager fresh-on tap in a cold mug is pretty damn tasty... like their swarzbier... that's about it though...

wow, thanks everyone for so many responses, and so fast... I'm a clean freak so yea everything that touched the beer was for sure sanitized... I didn't use irish moss in either batch... I've heard conflicting stuff, but I defo don't want to affect head retention and I had forgot to buy it...

a Edmund fitz porter with coconut cream pie or homemade banana pudding with nilla's is a sure panty dropper.:p

:tank: Bottled my first batch Sunday(brown ale pretty strong coming in at about6.8%)... 2nd batch in the primary now bubbling away(Oktoberfest very trad german recipe)...I know patience is a virtue, but I've got some conditioning questions. 1.Does it take longer for 22oz bottles to...