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and you would make crap.

This idea is so terrible that over 100 people have nothing to say. great forum... cant even dignify my begging for a response. God forbid someone wants to talk about something not an IPA. you guys are all ****in whack.

remember when... a slice of pizza was 75 cents.

100th beer how many sours?

I would love to hear from anyone who has any opinions about the idea. batch 12 gallons (fermentor volume) Original Gravity: 1.089 Final Gravity: 1.022 ABV (standard): 8.78% IBU (tinseth): 40 SRM (morey): 36.84 FERMENTABLES: 30 lb - United Kingdom - Maris Otter Pale (73.4%) 2 lb - Belgian -...

this is doable even without any chocolate what does your recipe look like with all that said i have found this lil bit of info chocolate Guidelines on Quantity by Form Based on a 5-Gallon Batch: Use one of these as a standalone, or reduce amounts and use a combination of forms: Stouts: Raw...

Well i have been there for year tomorrow. 2 small raises, twice as much responsibility. we graduated from a 5 bbl system to a 20bbl system since i got there.It still doesn't seem that i will be brewing anytime soon.i would love to say any month now but i'm not sure that will be the case. however...

that is true but the more people that report back the easier it will be to pin point estimate amounts for different styles. did yours have sugar or no sugar?

Got side tracked for a while but this one is next in lineAny one out there that thinks this is interesting and would like to lend some input.Or just way to cool for all you i dunno why i cant edit my original post so this is what the recipe has turned into 9 gallon batch 6 lb Pale 2-Row...

So its been around for a while.who has used it? what ratios? this is from an old post im curious to hear from people who have used this product. and plese mention if you used the sugar/no sugar versions.

gotta love the pups

brewed this yesterday, its fermenting now. the recipe worked better then i imagined.It came out a nice blond and the plum skins turned the whole thing a perfect plum color.But i got no rice flavor, i guess i need to add a large % of minute rice to the mash. i will do 2 more variations before...

Probably not because like you know everyone is is taught that they are poisonous.

cool i grabbed some Motueka it also got some styrian golding and santiam. 14.5 ibus it got a blend of bootleg biology's winter solera + omega labs all of the bretts + 3711

I personally think 5# of caraRye is to much. Maybe a bit of regular good rye.Cause i wouldn't up the chocolate rye. in general why no two row/ maris or pilsen malt? Munich alone is 1/3 your recipe.

5.25 gallons 4 lb - American - Pale 2-Row 4 lb - American - Rye 3 lb - Plum 2 lb - Rice Syrup Solids 8 oz - American - Aromatic Malt 3 oz - German - CaraFoam 3 oz - United Kingdom - Crystal Rye

welcome, from Barrier :mug:

going to brew this Saturday...In a few months i will share some results for the people who helped out.

right now this is the single most delicious thing i have ever fermented it smells like apple sauce with cherries.The hole thing emulsified because i blended the figs it started out as a 2-3inch layer on top the next day it was 5 or 6. now the emulsification has reached the bottom.but a thin...

do you use acid malts in you grain bill? maybe try and up the percentage? how about a citric acid blend just for flavor in primary? if you doint want to do those things i would second doing a sour kettle and blending.