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Can you take gravity readings at points during the boil?!?

Brew day for this one!! Just the steeping grains are getting me excited about it... this sucker is DARK! :)

That article had some comments saying less than a 1L starter doesn't have enough oxygen or whatever to make it worthwhile... is that true?! Can anyone confirm that? I made a 500mL starter last night (Wyeast Irish Ale), hoping to chill it tonight. I know it's not "ruined"... but should I have...

Other folks know better than me, but I've assumed that "cold crash" is to reduce the fermentation (or post-fermentation) temperature for the purpose of getting all the yeast and sediment to go to the bottom. It does not sanitize anything. Lots of folks use alcohol such as vodka or bourbon to...

Guinness was the beer that kept me from always having to drink Bud and Miller Light, and for that I will always be grateful. It also was the first beer I realized I could drink 2 pitchers of and still find my way home... and for that I will always have a special place in my heart and soul.

Good suggestion, sir! Thank you! I think I'll follow that one. I've also thought about upping the amount of cocoa powder... anyone have a good suggestion for what should be a fairly chocolatey brew?

Sandy panties

I'll echo the "watch the kids during brew day" trick. I get to brew beer, the kids can help weigh stuff and stir occasionally, the wife gets to go out to a movie with her friends. Win/win/win. I'm lucky as well, though, because my wife will drink what I brew, is interested in possibly making...

I've found just putting the lid on 90% helps keep enough heat in without completely stopping evaporation. If you have a big enough kettle, you can always try to stick it over two burners, as well. Careful on that, though.

Quick math for my own reference here: 11 grams of powdered caffiene 5 gallons of beer = 640 oz 11,000 / 640 = 17.18 mg per fluid oz. ~206mg per 12oz brew... which is the equivalent of a Starbucks Grande Americano. Perfectly safe.

I'm having a smoked pepper porter now (Indeed's "Hot Box")... don't think I want to add smoke to this one cuz I want more sweet to it... Thank you though! I do like smoke!

Northeast Minneapolis' Indeed "Hot Box" Smoked Pepper Porter... Tastes like camping :)

Debittered malt is in there purely for color... so you are right, in terms of flavor. I just wanted it to be dark. Thanks for the response!!

Would love if anyone would like to chime in on a recipe I'm working on. My inspiration is my love of Mexican hot chocolate, and the wild hair I got to add powdered caffeine into a beer. 6 lbs of Dark Malt Extract 1 lbs of Chocolate malt 1 lbs of Coffee malt 1/2 lbs of Blackprinz malt 1/2 lbs...

I could be wrong, but 4oz of sugar for 5 gallons is on the lower side. Also... not sure what your "room temperature", but the rule of thumb I've heard is 1oz of sugar per gallon and leave it at 70F for at least 10 days. If you chill it before you serve it, that can cut down on the amount of...

Happened upon a lonely bottle of Stone Vertical Epic 12.12.12... that's got quite a lot going on!

Someone around here said "10 days at 70F" for the amount of time and temperature you should have your bottles before you think you screwed something up... I forget who (Revvy maybe?)

House party

Okay... I did the blind taste test last night to less than stellar results. First off, I could easily tell which was mine by looking at it. The color was not as golden and it was not as clear. I was way thrown off by the taste, though, because the Leffe had a nuttiness that was completely...

Andrew Luck