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American adjunct lagers. Beechwood aging. Need I say more? :rolleyes:

The fastest carbonators (carbonizers?) I've used are Anchor Steam bottles.

Sorry. I meant that he would need to use more than an ounce to impart flavor, not that you'd need more of American vs. French oak.

I agree that Pilsner/Munich/Vienna are needed. Perhaps Maris Otter (for British styles), Pilsner (for German styles), and a more generic two-row for others, if you are limited to three.

French oak gives tannins, which I fear would be lost here. American oak gives vanilla flavors, but you would need much more.

Are there any US suppliers of Pride of Ringwood hops (pellet, plug,or whole)? Google searches return (not surprisingly) mainly Australian sources. (And, yes, I can substitute, but I'm curious to try the actual PoR hop.)

I have a Barley Crusher that I still hand crank. I love it.

First, the bubbles when transferring were probably just CO2 being released and not fermentation. Without a hydrometer, you can't be certain whether fermentation was complete or not. For you current batch, I'd put them in a box (to contain possible bursting) and move them somewhere warmer for a...

speter here and there. One thing this promo does is make me realize how many homebrewers there are in NJ

Ajax claims (or claimed, seeing as how old I am) to be "stronger than dirt", but you need something stronger than wort.

And you should also compare it to the "wort case scenario" of how it tasted when you took your hydrometer reading after you brewed. I'm always amazed at how bitter the wort tastes and how good the resulting beer is. After a while, you can train yourself to have a reasonable notion of how the...

And if you get lots of gnats or fruit flies, simply declare them as an adjunct and move on.

Motobrewer, are you adding grain to water, or water to grain? I have a similar MLT, and I get best results with adding grain to water. Another option, that I use for recipes with wheat, is to use a large grain bag inside the MLT. (I like it better than rice hulls.)

I set mine between 2 and 3 psi, and when I served it to our English friend a few weeks back, he said it was a perfect level of carbonation. (He's from Durham, FWIW. I understand there are different preferences between the north and south.)

When it's good, it's very good, but when it's been abused in transit and storage, it can be harsh.

I'll be brewing my dry Irish stout tomorrow. (I'm using the Dry English Ale yeast WLP007 this time, and I'm curious to see how it turns out.)

1. I would make up new solution for the bottling. You don't need to sanitize your kettle, since boiling will do quite nicely. 2. Don't rinse StarSan. You can reuse it to a point, but I rarely keep it long. 3. Sanitize them when you are ready to use them. 4. Relax, don't worry (and have...

Are you entirely certain it's sour? My first stout was slightly sweet when I first sampled it, but after a few weeks, it seemed to be sour. However, the "sourness" never went away, and when I sampled a bottle much later, I realized it had simply become dry as the yeast in the bottle consumed the...

The biggest lesson I learned on my first big beer was how important fermentation temperature control is. I ended up fermenting too hot, and got plenty of fusel alcohol that took months to mellow. Since you want to have a big hop flavor, you want to be extra careful to avoid overly warm...

On the almond additions, do we know how those were done? Were the almonds raw or roasted? Were they ground/chopped in the mash? The aroma seemed to come through strongly, which is challenging to achieve in my experience.