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Coffee and water. It's 11:00 am and I gave my sister and brother in law the world tour of my brews last night until 2 am. English, Scottish, American...then we started cracking my wine.

I used to use 3/8 syphon tubing for blow off. A few Barleywines later, all of which blew out, I now use 1 inch. Anything smaller just gets clocked too easily during high krausan. I too never thought I'd fall victim. The more ya know...

I did an 'accidental' Belgian dark strong back in spring using Wyeast 3942 Belgian Wheatbeer. It was writhin my first handful of brews or so and something went wrong with my 'wheat beer', totally missed efficiency. Being inexperienced and not wanting to lose the 5gallons, I chucked in a load...

Isn't that actually what kettle caramelization is in a scotch ale? 😉

I personally use 1oz of hallertau at 40min for this recipe and it turns out great. I had the IBUs jotted down at one point but I don't remember off hand. My guess would be probably around 14.

I'm doing a festa brew Cab Sav wine kit tomorrow.

[IMG]http://http://i1168.photobucket.com/albums/r487/gregcruickshankreg1Cruickshank/Mobile%20Uploads/2A77FF93-5A65-4A8F-8A11-148548AB0F43_zpsdrmtgear.jpg[/IMG Got this oddball 'stout' carbed from a few weeks ago. Darn, I'm having trouble with the pic though.

I wish. Hmm...if only there was a way to get paid to hang out on brewing forums...

Oh I completely agree. About the pitfalls of black patent. Not about you being a boozhound. Although, how the hell would I know ;) My LHBS is fairly shotty in that manor. They seem very inconsistent. It's either black patent, or roasted malt, or chocolate malt, or roasted barley. But never...

Currently sipping a spiced winter ale recipe I got off Basic Brewing a while back. It's not the worst thing I've ever had. It's better with some age on it.

Why the low conversion? I mashed an IPA yesterday and was shooting for 1.050, got 1.045. And that was at 150f.

And if it isn't too late to reply where I got the recipe: I've done about 6 batches of stout so far. Typically I change a variable each time, or age it in secondary on a different variable like cacao nibs etc. My typical recipe is: 5lb 2 row 1 lb rolled oats (quick oats) 2lb flaked...

Oops sorry guys. 1 lb of roasted barley. Hey while I'm at it, I notice a lot of the guys/gals on these threads are really good at quickly replying to comments. That's an area I'd like to really improve at. Currently I get email updates with anywhere from 5-10 'new replies' to the...

A week and a half ago I made a 5 gallon batch of stout. Real simple grain bill. 5.5 lb 2 row 1 lb Crystal 120 1 lb oats Well I had about 2 quarts that didn't fit the carboy so I fermented them seperatly with K1-V1116, a wine yeast killer strain. I also added 1 quart of invert sugar, just for...

I just bottled a Scotch ale this morning and I'm drinking the stuff that didn't fit in the bottles. 17lb 2 row 1 lb roasted barley og 1.095 Fg 1.010 ABV 11.16% The weird thing is it tastes a lot like my RIS I bottled in Aug. 17 lb 2 row 1.5 lb roasted barley 1 lb Crystal 120 1 lb oven...

I'm currently brewing a yeast starter 1 gallon stout, does that count? This weekend I'm trying to carve out time to brew a New Albian (ish) pale ale. I've started with the cream of three crops recipe. But I don't have rice, nor do I have maize. And I contemplated drying it out with cane sugar...

I recently read on a home brewing forum so guy thought whiskey was distilled beer and port was distilled wine. Wait...that idiot was me

Making a stout this Sat. Tweeked my dry Irish stout recipe a touch and using more oats. I'm not sure if it would be considered an oatmeal stout. We'll see once I taste it ;)

Shoot. I almost sounded smart. S.M.R.T

Anyone try using Wyeast's Scotch ale yeast (don't remember the number), for a stout?? Seems it should be ok to style perhaps...? If anyone can confirm it'll work well, I'll make THAT this weekend. I got grains, hops and water for a stout, I just don't have an English/Irish ale yeast.