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That's where you want it. What did you end up doing for fermentation temps? EDIT: Never mind, I just saw it in your post above.

I use 4-5% smoked malt in a brown ale which I find to be good amount without being assertive.

Nice Ohio line-up. Did you get the Hoof Hearted in stores or at the brewery? I'd like to try that one, but never seen it in stores around me.

Run like Hell - Pink Floyd

I bet it will turn out awesome as well. On two recipes that were fairly similar i noticed that pitching 75 and letting free rise to 78 in first 2-3 days then bumping up to mid-80s had much subtler yeast flavors and more of a clean/dry taste then when i pitched at 78 and let it free rise up to...

Are you checking FG with your refractometer and getting 1.019? Although I personally never use mine for FG, the alcohol skews the reading so you have to make your own correction curve to convert the displayed reading to the actual (search refractometer FG correction). Just for fun, i checked a...

You will have enough yeast to carbonate but i would make sure its complete, the attenuation seems to be on the lower side. Are you sure your hydrometer is reading correctly?

If he still is letting it ride out, it would be well over 11 years old by now

You would subtract 4 gravity points IF you checked your hydrometer with distilled water. Just a side note as I dont think it would really be a concern, but if your hydrometer was warmer or cooler than 60*, you should allow it some time to ensure that the hydrometer itself equalizes to 60*.

Palmetto brewing is a good one, their espresso porter a favorite of mine.

"Like shoving a wet noodle up a wild cat's ass" "Sweating like a whore in church" - These come from my MIL

The one I go to is about 35 minutes from my house but only 10 minutes away from where I work, so I normally just go on my lunch or way home. I guess it really would depend on the quality of the LHBS to determine how far is too far, for me 35 minutes is worth a well stocked, knowledge-able shop.

Diaper boxes; rough cut cardboard for flat bottom plus a little Gorilla tape on bottom, not really (reliably) stack-able, but works well. I have plans to build some wood crates that can stack, but that is on a long list of other things i plan to do.

Bud light as a source of water and Yuengling Black & Tan

I made the switched to carafa III. What are opinions on mash temp? I am using washed US-05. Does a dryer finish work better with rye or sweeter for the roast-y notes? I plan on middle of the road 153, thoughts?

Just saw this recipe today on HBA's website for a Cranberry Saison: https://www.homebrewersassociation.org/homebrew-recipe/fall-cranberry-saison/ Looks like they used it in the mash though

What about dried cranberries? TheMadFermentationist has a Winter Saison recipe that uses currants in secondary which he explains his procedure. Edit: I should note that he actually has quite few recipes with dried fruit, that one in particular was on my mind.

Any opinions and/or suggestions on how this recipe for a Rye Stout: OG 1.057 64% Pale Malt 18% Rye Malt 7% Chocolate Rye 5.8% Cara 45 3.6% Roasted Barley 1.5% Black Patent For 50ish IBU: Northern Brewer @ 60 Williamette for flavor/aroma Northern Brewer @ FO US-05 yeast

I subbed with Willamette as well on the one I just did

What kind of FG is everyone getting and with what yeast? First time I used US-05 and got 1.011 and tasted clean, but a little too clean for this style, IMO. Still a really great beer though. I just brewed again with S-04 and finished at 1.018 (mashing at 156 was probably too high). I...