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please please please!

nah, I like bottling - it's more fun to me to build up a selection to choose from. I've got some beers that I didn't really care for at first, but after mellowing on the shelf taste amazing.

Best "extras" Ive bought: autosiphon Bottling wand bottle tree Vinator bottle rinser - biggest time saver for me

I know this is a CRAZY old thread...and I apologize for bringing it back to life...but I made this recipe last year for christmas (except I used 7# of LME, instead of 6#) It tasted quite tart for a LONG time...a little astringent. We drank a few, but basically, I let them sit all year. THIS...

we just finished an imperial brown pumpkin batch that I brewed over a year ago. I also have a stout that just "matured" enough to taste good...it was 9 months.

I had a batch of spiced pumpkin imperial brown ale that I made for Halloween 2010. I didn't have a CARBONATED bottle until July 4th weekend 2011...and it tasted green. I tried a few Halloween 2011 and was really pleased. We drank most of them at Thanksgiving 2011. Sometimes it takes time, but...

NICE! (I'm having a Founder's Scotch Ale...I find beer with lunch make for inspired afternoons) Yes - that's EXACTLY what I'm looking for. I definitely got that roast flavor - I went with the pale chocolate and black barley - it really does taste more coffee-like than the bitter/char roast...

the sample I tasted yesterday tasted great. The roastiness cuts any sweetness (but not overly roasty...kinda like a french or even italian roast coffee). It's thicker for sure, but I don't think it's significantly different than something more on target (which, according to beer tools should be...

Thanks Piratewolf! So - I just heard back from a "yeast guy" at a microbrewer I do some work for and he said the same thing I found in Palmer's book. His words, "At 158* beta amylase (makes the sugars for the yeast) is all but denatured (destroyed, for good), and the alpha amylase (makes both...

I THINK I've found an answer...and it' been sitting on my desk all along. According to Palmer, around 158 the Apparent Attenuation Limit sort drops off the table - which, in his example - happened to affect FG by 6 points. Obviously there are a number of factors which would make it hard to say...

yeah, I was going for something a little north of motor oil consistency. :D I usually use DME, but I've read about guys using malta on other sites with pretty consistent results. Assuming the problem isn't the starter and it's just coincidence, the "malta as starter" worked pretty well. It...

that's a little more encouraging - thanks! I kept the grain bill the same - my boil ran a little longer, which is where my higher gravity came from. I stirred up the yeast and have been rotating out some hot water bottles...maybe that'll get a few more points down if there's any fermentable left?

OR - is there any charted information for mash temps effects on final gravity?

I just bought some at Kroger a few weeks ago on sale - 50 cents for 12 oz. bottle

Also - I did make my starter using goya malta (experiment)...I had a pretty decent slurry though - so it seemed to work okay.

Hey guys...I REALLY didn't want to post yet another "is my beer ok?" thread, but here it goes. Brewing Yooper's Oatmeal Stout recipe, had some slight modifications (some intentional, some a result of a couple pre-brewing baltic porters) Mashed at 158. OG 1.060. I made a 2L (stepped once - so...

welcome to HBT!

It's probably up to 6 colors because it's screen printed. Are they vinyl? I'd try an on-demand sticker website. For the glasses, you should try bargainmugs.com - he's here on HBT. He does great work and is quite reasonable.

awesome - thanks yooper! just a short 12 months and I'll be good to go! haha ...I'll probably be kicking myself a year from now for only making a gallon batch.

do you treat/sanitize the raisins before dumping them in? (I'm just now boiling the petals/zest...so I have a few days)