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I'd say go for a good english mild and up the IBUs. English milds are meant to be lower alcohol session beers. In other words, with the lower ABV, you can drink many more in a session. :)

Ok, good point on the tannins. How does this compare to the puree?

Are you referring to extract?

Ok, we have a whole foods a few miles from here. How long should the beer be racked onto the puree or does that become a permanent addition?

By puree, do you mean just putting a 1/2 lb of cherries in the blender, or buying a premade product? Also, would it be advisable to add something like lactose, just to bring out the cherry flavor a bit?

I am making a small batch (2 gallons) of Cherry Chocolate Porter. I used chocolate malt for the chocolate flavor but am still undecided on the cherry flavoring. What I'm wondering now is what the recommended route is for the cherry flavor. Should I rack onto a pound or two of fresh cherries...

Yeah, I'm still fascinated by it myself. I am playing with temp control right now and it's even more fascinating to me to see my beer bubbling away at 62 degrees. It's almost like having a new born. You know, when you get up in the middle of the night and listen to them breathe, just to make...

Well, I think it is important to note the difference. I noticed the same thing when I started as well. It's almost as if the terms are used interchangeably, which is not accurate. Mashing and steeping are similar in procedure (which is why most noobs get confused), but completely different...

Might also check the Beer and Wine at Home store on the North side. It's in Westminster off 121st, that way you don't have to drive as far. I know that they had some in stock within the last few weeks.

What store did you stop at? I know that the Brew Hut in Aurora has it.

45 isn't low enough to kill your yeast, but it is low enough to cause it to go dormant. If it's bubbling again, it's probably fermenting again. Did you take any gravity readings? If so, what was your OG, expected FG and SG at the time of transfer to secondary?

I've never done it either. I guess it couldn't hurt, but I've never had an issue either.

ESB Malt also goes by the name "mild" malt. I've used it as a base in a stout, a porter and am about to brew an Amber with it. It is similar to Maris Otter, just not quite as malty and is a bit crisper (sorry, that is the best descriptive terms I can come up with now).

Get a large Rubbermaid container from walmart for like $10 and a aquarium heater for $10-15 and make a water bath. You can keep it pretty constant that way.

With the lactose and oats, I'd look somewhere in the range of 1.025 for FG. Also, I'd make sure to make a good starter and be ready to give it a good amount of time for fermentation. I've heard that quick oats are the way to go if you are doing a partial mash. Although I haven't had the...

According to Promash, with your estimates, you will end up with an OG of around 1.056, assuming 75% mash efficiency on a 10 gallon batch.

Does anyone have any information on what the different kinds of extract are made from? I'm trying to formulate a couple of recipes. One for a SMaSH and the other for a porter. Unfortunately I don't have the capability to do more than a partial mash on the stove top at the moment. As such, I...

Haha, Metallica beer taste.... reminds me of that video making fun of Metallica for their stance on napster....Beer good, napster baaaad....

Ok, I lied, I couldn't wait 2 weeks (but I did make it 10 days). The beer is good! It's begun to mellow and blend and is rather yummy. It's not as sweet as I feared and actually has a nice smooth flavor to it.

That is a great shop. The folks there are top notch and quite knowledgeable. That is the same kit that came with my equipment, however, I didn't brew it, so I can't really tell you what it tastes like. By the time I got it, it was about 1.5-2 years old and had been sitting out in my...