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Add some chocolate malt and away you go! I'd guess about 2-4oz would work in a 2.5 gal batch depending on your taste for toastyness! I use 4-6 in my 5 gal dunkels.

All my beers are hazy...i don't really care... there I said it...for me, it is what it is. ..:)

I just did the centennial blond in my 7.5 gal kettle. I mashed in with 5gal of 164F water to get 153F mash. I then mashed out to 165 for 10 more minutes then sparged with 165F to my boil volume. I can't wait to get my 15 gal keggle converted....

Try Woodford Reserve...and poobah on the Bourbonie...rocks only!

Yes...you must resist the urge to putz with your fermenter for a minimum of 2weeks no matter what! Then, open once to transfer to secondary or bottle. 2 weeks...RDWHAHB

I made a wort chiller myself for about $40 using 3/8 copper refrigation tubing from lowes. I just tightened the coils up abit around an ice cream churner bucket and added hose fittings. It will cool a 5gal batch in 20 minutes. Point is that you can make one pretty cheaply by not buying coffee...

What are recommendations for storage to maximize shelf life? Sealable plastic container, cool dark place?

I had the same issue with my very first batch...a brewer's best cream ale. It was distinctly salty at 2 weeks after bottling but cleared up at about 4 weeks. I'd also like to read up on this issue...

Hello, new here too from the Bluegrass (Lexington)..Go Big Blue!!! I, as well, have my first 2 batches in the fermenter and am bottling the american cream ale extract kit this weekend. Agree, TONS of good stuff on this forum. It's pretty easy to make beer, now I just need to see if it tastes...