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please adjust your reading skills to 2011 text mode. Any commercial Braggots out there to try?

I guess to prove you right,,, ya I like it.

"keep the keg under pressure in my basement, and fill a growler or something to keep in the fridge and drink from that" Thats excactly what I have done for years. these help alot too http://www.austinhomebrew.com/product_info.php?products_id=1196

nope,, more like rasin bread or fruitcake or something. dont want it pronounced,, just in there somewhere sliding around.

the 5 gallon wasnt blackish dark with 2 oz,, but yea i was wondering how that part was going to scale up maybe I'll leave it at two and thow in some special b for that wierd taste i'm trying to find.

Ok yea I can mash that much. Great. Thanks guys.

Gonna scale up a 5 gallon English mild from an extract to a partial mash. Does this sound like it's gonna get what I want? All I did was double everything except the LME and add in some Maris Otter 3.3 lbs. Light LME 7 lbs MO 8 oz 10 L 4 oz black patent 4 oz choc malt 1 oz fuggles @60 1 oz EKG...

I guess I dont understand that. So if I dont add extra sugar, yeast will stop eating the sugar thats already there? or did I read that wrong?

while I have neve made a official barleywine in name,, My storage/ has always been just what my basement is, and thats usually mid 60's over the summer. stays pretty even, as they sit on the floor and slab o concrete holds temp. but I'm sure the cooler the better. As far as adding sugar. in...

Yo, welcome

No fridge here. been kegging a long time.

not sure its the aluminum. people use them everyday. Maybe try switching brands of extract once.

I usually get about .008 with just cider seems pretty consistant But dont think i ever used fresh out of the package yeast. when batch of beer is racked i just take a few pumps of the slurry with the rack tube into my cider carboy and pour in the cider/juice. if there is brown sugar in the...

Have made this beer twice. And twice have gotten the same weird taste I can't nail down. Coconutish I guess you would call it. None of my other beers have this before or since just this beer. Some have said that it's the yeast because it has not converted all the way. But it finished at 008...

While I am not telling you to go and do this, I think the monoxide thing is a wee bit exaggerated for effect here. I have done several boils inside. Have 2 monoxide alarms none went off. Of course the windows are open a ways. No fires. Does the burner know it's inside and start acting all weird...

some say the rice does it. give me PBR or Hamms and I'm good

yea thatsthe range of my basement too, but i just made a box outta that shiney reflective insulation board. just the heat of fermentation keeps it at about 63. got no problems.

Sounds great to me. might as well make them both 5 gallons.

Start a big roaring fire in the fireplace, stove or kitchen table, which ever is you find suitable.

I know what you mean. I regularly sprinkle the strip of lawn between the two garages with biologically processed yeast samples.