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also I would mash lower 150-152

I use a starter of US-05 for my American barley wine (OG 1.91) and it chews it down to right around 1.016 in 3 weeks... don't underestimate us-05

"How I met your mother" for sure... there have been more than a few times that i have laughed myself to tears

looks like a stout faucet to me

you will be fine just have a taste. It has been discussed on here almost weekly. Nothing that can harm or kill you can live in beer or wine you make. The worst that will happen is it will taste bad

rinse them out and put them in the dishwasher on "sanitize". Let them cool off and fill, never had any problem with that

if you are going to age it for a while the 1.5oz of goldings at 0 is a waste. that amount of aroma hops will just be lost in the aging process. For aroma and flavor hops in a aged beer it is ether "go big or go home". Ether have massive aroma and flavor additions planing for allot of it to...

i would call it is porter

+10 Smoked Blond Ale +5 American Stout +5 Pumpkin Porter +5 Pumpkin Wheat = 35,068

you can get malted buckwheat and allot of other GF grains from Colorado Malting Company

Tap Handles???

in my experience it is usually around 1.053

just used WLP023 for my pumpkin porter and it came out really nice

just posted about by Pumpkin Porter that I brewed this weekend if anyone is interested

Im in

I have had really good success with White Labs East Cost ale at 66 degrees very clean

glad to see that I am not alone in this observation.... I am really curious with all the knowledge on this board does anyone know why this is???

the pressed cider was pasteurized at 160 for 20-30 mins. the only thing I can think of is that there is some compound in the fresh juice that is causing the vigorous fermentation that is filtered out in commercial juices

the Nutrient was dissolved in some water as to cut down on the nucleation sites as i have done with all my other ciders. This is a stepped Nutrient addition 1/2 when pitching 1/4 a day or so later and the remaining 3 days later. The cider was not boiled just pasteurized (160 for 20mins). my...

anyone have any ideas???