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Hey Thanks for the Compliments guys! :) Sounds like a Plan Jbaysurfer! I'll PM you

Throw in a bit of Pale LME and some English yeast and you got yourself an ESB! Good luck!

I don't bother washing, no starters, just jar it up and use about half a quart mason jar per 5 gallon batch. I have used several month old yeast with no issues other than an extra day to start really cooking along. I keep my own yeast bank of everything I brew with.

Very nice! It should ferment out rapidly and then you will have a nice "floating brain" of berries with a lacto film. Make sure taste test a least every other day or so as the berries will start tasting over ripe and will need to be racked off as soon as it is where you like it.

I agree completely with the flavored coffee being nasty :)

The results are in! I walked away with a first place English IPA, second place Oak aged Oregon Red Ale, and 3rd place Belgian Dubbel. Yay!

I have found when faced with a generic or subpar coffee for use in a brew, that cold extracted coffee will be a great improvement over hot brewed even if it is crappy coffee to begin with.

Actually yes, this particular brew is being keg conditioned for 2-3 weeks as we speak. Still got some standard berliner on the tap so why waste the C02 on force carbing :)

I just kegged up a triple berry berliner weisse, blueberries,raspberries, and blackberries. 4 gallons with 2 lbs of berries for 2 weeks. Came out just about right if you are only looking to complement the lacto taste with some berry essence and color, but I would go ahead with your 4lbs if you...

Oh, by the way. Add a half pound of carapils and a pound of lactose and you got a tasty milk stout too!

8 lbs 2-Row 2 Lbs flaked barley 1 lbs roasted barley 11 oz american chocolate malt 2 oz Willamette 5.6% AA (60) 1 oz Czech Saaz 3.8% AA (60) Mash at about 155 for 60 minutes Smooth as Hell, Black as Night, and Tasty as SH*T!! Enjoy folks!:mug:

Hey, Anyone else here enter the Competition? I have 6 entries for this time around, wish me luck ya'll! :mug:

Just rack half of the beer into the bucket with half of your prepared priming solution and then bottle it. Then add your vanilla infused bourbon along with the rest of your priming solution to the now empty bucket and rack the rest of the beer and bottle.

Yep ,that is just what I meant. Should get you the same basic effect as adding to the secondary for the same amount of time.

If you are using it as a second primary you should be fine, the c02 from ferment will fill the extra space, if it going into a secondary you want to be careful in your racking and time it sits as it will allow head room for oxygen to hang out and slowly creep on yer brew. Another thought..often...

Right on Grizz! We should get a local pub crawl happening! :)

That's plenty of hops if you are a fan of session brews! Make a small 1.030 or so baby pale or blonde and use your mysterious goodness!

I do recycle my hops as I call it when dry hopping. I typically just freeze it to use as a bittering on something, but I have found out a couple of things regarding this. Firstly, I only use whole leaf when dry hopping so I cannot vouch for pellets on this. I have found that up to a 5 day dry...

I have used it and I think another version of it Flight2 maybe? I really like it as a blend for pale ales. It has the basic essence of C hops but a little more mellow on the bittering, that seems to be a little closer to a noble but with nice level alphas. I have found that the addition schedule...

Can it not be salvaged by blending? A high fg low abv mixer might be just what you need?