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You're right to leave a little behind rather than suck up some of that trub. It's always better to sacrifice a little quantity to improve your brews quality.

Did you adjust for temperature when you read your reading? If not you can go to this site http://www.leebrewery.com/beermath.htm which will do conversions for you. You also could get a homebrew recipe calculator for use on your computer. The one located here...

You could always invest in a wort chiller. I've seen them in action and they work quite nice, but I do the same thing as homebrewer 99. Those ice cold gallons in the freezer get the temperature of your wort down in a hurry.

Just clicked on the link for the wiki page and I must admit, I'm a little upset we call it malt liquor here and in the UK they call it super lager. I'd much rather drink something called super lager than malt liquor. Seems like poor marketing to me.

Can't wait to brew "Retarded Bastille Day Black Maerzen"!

Sounds good, I only have to mill a pound total but I'll just take the time with a rolling pin. On a totally unrelated subject, ORRELSE- chile beer? I've heard of it but never had it. Have you made it before? If so how was it?

I'm making my first brew thats not all extract, but I don't have a mill. I'm worried about how I should break open the grains without a mill. Anybody out there have any tips for me?

Can't beat Spaten in my eyes. Then again the only other I've ever had was Sam Adam's octoberfest. Anyone out there ever had Sam Adam's choclate bock? It may not be related to octoberfest but that is one of my winter faves.

I have to agree auto siphon is the way to go. I think I got my auto siphon for around 12 dollars and it came with a bottling attachment. The bottling piece restricts flow until you place the end of the attachment into your bottles, which was very helpful. I would suggest to get one of those if...

A blowoff tube is just a tube inserted into the mouth of your carboy that allows all the krausen that builds up (which there will be a lot of in a fruit beer) to escape. If you don't have one it will go through your airlock and onto your floor, that one I know from experience. I've had fruit...

I know you can't put it in the boil because a high temperature for an extended period of time will extract unwanted aspects of the fruit, which can contribute to "off" flavors in your beer. I guess thats why it would be advantageous to add it to the secondary only. Not sure though as I haven't...

Its wierd that you mention that but when I was up there 2 weeks ago in my head I was kicking around an idea to make a peanut butter brew, but no they didn't have any then. If they did I would have been all over it, all I had then was pumkinhead ale and victory red ale. I'm actually supposed to...

Two of my favs: Boston Beer Works http://www.beerworks.net/html/locations_fenway.html- Its next to Fenway Park which is spectacular by itself, but they also brew I think over 25 different varities of beer at a time with many seasonal offerings as well. I was there 2 weeks ago and their...

I'll be bottling my beer in 2 weeks and was wondering what to prime my stout with to have a good thick head and nice retention. I know that the guy at my local HBS uses honey to prime to form a thick head, but he told me it takes him a month to prime. I was unsure if he meant that he beer had to...

The guy that works at my local HBS has had a barlewine in a secondary for over 4 YEARS! He told me its still not ready to bottle.

I'm not sure, but I would guess that the powdered cocoa form would be stronger. Right? :confused: So I'm guessing it would yield a stronger flavor? I've never brewed with cocoa before though and I'm not that experienced a brewer (only around 9 brews total) so you might want to start a new...

In The Complete Joy of Homebrewing Papazian doesn't explain when to add chocolate, but his book does say to use either bittersweet baker's chocolate or bittersweet nonmilk chocolate. The book also says that powdered bakers cocoa would do even better, in that case I would treat it like any spice...

Good idea. I got that toss them in the secondary idea from morebeer.com, it seemed odd to me as well because they said to remove the beans from my secondary after I had achieved my desired level of vanilla flavor. For me though that would be tough because I have glass carboys and I don't know...

By the way, joeyuwp or anyone else who is reading this, what do you think about adding a few vanilla beans to the mix in the secondary?

Thanks for the feedback guys. I'm definitely going with that Cottage Coffee Stout next week. Thanks for the recipe joeyuwp!