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I'm in.

Indeed! Let me know how it turns out if you give it a go!

And another one. http://www.themadfermentationist.com/p/brewing-articles.html The guy that runs this blog recently published a book on brewing sours, and is currently involved in a new(ish) San Diego brewery named Modern Times. His blog is full of recipes, observations and tasting notes...

Yes, that guy is an ****** for sure. My all grain brew day is an average of 6 hours, from hauling equipment from the basement to the front porch till clean up. I've been done as quickly as 5.5 hours, and as long as 7 or so when farting around too much during clean up. Heat strike water -...

I would add the honey and sugar at either 5 minutes or flameout. 156 mash temp for a IIPA seems really high. I'd knock it back to at least 152, or 150. A 20 minute cascade addition won't give you much flavor or aroma. I'd consider moving it in with the 5 minute additions. Also, you may...

This is a modified recipe that I originally picked up from here: https://www.homebrewtalk.com/f12/tropical-blond-ale-403398/ I've had nothing but rave reviews for this beer, even from the BMC crowd - several of whom are now very interested in craft beer, when they used to want nothing to do...

I haven't contributed my last several beers to this thread! 5.5 gallons milk stout 5.5 gallons oak and bourbon aged baltic porter 5.5 gallons blonde ale 5.5 gallons blonde ale 5.5 gallons apa 5.5 gallons dunkelweizen 5.5 gallons ipa 38.5 total gallons + 17703 = 17741.5

I built my own fermentation chamber with a single temp probe from an STC-1000. When I brew a new batch, I move the probe to the new brew. After watching through several batches now, I've never noticed the temp of the older brew drop more than 2 degrees as the new one moves through active...

Anything and everything metal, with a bit of (good) hard rock and the occasional Sublime binge. I go from classic stuff like Iron Maiden, Judas Priest, Slayer and early Metallica, to brand spanking new stuff I've been digging such as Aeon of Horus, Aurora Borealis, Cynic and Exmortus, to all...

Michelob Amber Bock was the beer that opened my eyes. Before that, I swore all "dark" beers were crap due to trying a Guinness Extra Stout in my teen years and hating it. From there, I found Shiner Bock, Blue Moon, several from Leinenkugels, and Boulevard Wheat. Of those, I still drink...

Flatbranch in Columbia, MO has great food and great beer. Unfortunately, they do not bottle, but you can grab a growler.

Wow, hard to choose. I'm definitely a big fan of Firestone Walker. Beyond that, some of my favorites include Deschutes, Bells, Founders, Odell and Great Divide. I don't recall ever having a beer from any of them that wasn't at least pretty good, if not great.

4750.5 + 5.5 apa = 4756

You'll be fine. You can over pitch by 4 or 5 times without much worry. It's under pitching you don't want.

You can take the reading with hot wort, but it will need to be adjusted for temperature. If you have a smart phone, there is a handy free app called Brewzor Calculator that will correct it for you. Or, you could google one on your desktop.

Thanks for the reply. Yeah, 5 gallons finished. 5.5 into fermenter. 90 minute mash has become kind of a standard, especially at lower temps to ensure complete conversion. Does that seem unnecessary? My first few batches were 60 minute mashes. I seem to be hitting closer to my intended gravity...

Planning to do a milk stout in the near future, as per request of several friends, not to mention I love 'em too. After a bit of research, and playing around in Beersmith, this is what I've got and was hoping to get some feedback. 5.5 lbs Maris Otter - 65% 1 lb flaked wheat - 10% 1 lb black...

3715 + 5 gallons robust porter = 3720 gallons

Looks like the beginning of a new homebrew club!

Loki Ales I dig Norse mythology, and Loki being the god of mischief, I thought it was quite fitting as beer can certainly lead to mischievousness!