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Don't think of it as "5 ounces" ... you're concerned here with IBUs... and the hops you are using are very low alpha.. so you're good. I had 32 IBUs for my Rochefort 10 Clone and it turned out great! Also, after 6 months in the bottle (and you'll want to wait at least this long to calm...

I think this would be a great idea for stove top brewers! I, too, have made the turkey fryer switch. My only concern is that enough DMS would evaporate if much of the steam is being trapped. Perhaps, one could cover half of the pot?

1. Use a perforated pizza pan atop your mash tun when you add your "sprinkling" sparge water. 2. Take the math out of brew day concerning mash water volume, strike temps, and sparge water volume with this handy dandy online calculator: Mash and Sparge Water Calculator ::: Brew365 - Homebrewing...

Thanks for the posts. I want to stay away from both patent and chocolate. It's a real fruity bill (special B, C120, etc...), but I wanted a nice roasted finish with the roast barley. Thanks again for the help!

What ratios, water volume, grain weight, and boil times do you recommend? I was thinking 1/2 lb. of roasted barley, 2 quarts of 153 degree mash--hold for 30 min. Bring to a boil for 20 min., cool, then add to secondary. Thoughts?

I recently made a Foreign Stout using a new malt mill. Unfortunately, many of the roasted barley "fell through" unscathed. As it turned out, my stout is more of chocolate brown and not nearly dark enough for my liking. What suggestions do you have? I have heard Sinamar works well...

I've heard Stone Brewery does something similar to this, only they get the wort down to 140F and stabilize. You want to make sure that you are getting the temp below 160F ASAP as DMS compounds will form until the wort reaches below this temp. Good Luck!

I say, go out on a limb--and make a nice Belgian Wit/ Belgian Wheat Ale. Ferment at a lower temp to keep the banana/clove and bubble gum to a low. (I like While Labs Belgian Golden Ale Yeast) It'll be a hit--it's accessible enough... and fancier than a Cream Ale for your friends' special day.

Belgian Quad American IPA Russian Imperial Stout

Just to make sure we're on the same page, are you all arguing that 120L is the MOST raisiny of the malts? I ask this because on the recent Jamil Foreign Stout Podcast, he says 3/4lb. of 80L will bring out the raisiny plums. Also, special B (135-ish L) is what I used in my belgian quad to bring...

I'm going to be brewing a foreign stout soon--more of the tropical style. My question is this: how much will it matter if I add malt across the lovibond continuum versus adding two lump sums. For example, I want have about 3/4 pound of the 10-20L range and 3/4 pound of the high range (120L)...

yea.. the bolts?

Everyone seems to be mentioning sweet mead yeast, but wouldn't english ale yeast strains crap out sooner? I used Burton Ale Yeast in mine, along with adjuncts, and am hoping that it will not attenuate too much. Also--I cold-condition during primary to knock down the yeast... then rack off the...

I've only done rye in small quantities 1lb. That said, I recently read a piece on the "undermodified-ness" of rye malt. I echo the protein rest, and may even suggest a step decoction if you prefer clearer beers. In my latest red rye ale, I noticed a ridiculously intense chill haze when I throw...

Check the gravity. Bubbling in the airlock is not an indication of anything important. It just means that CO2 is exiting the carboy. it could be de-gassing. I've had brews "bubble" for over a week. Also, don't transfer to secondary (if you transfer at all, that is) before 10 days at least. Let...

funny you mention. i just added some nutrient about an hour ago. we'll see.

Thanks for the optimistic reply! I'll hope for the best.

Okay, So, I got 5 gallons of pressed apples from a local orchard. I added some honey and brown sugar, and a dormant strain of Burton Ale yeast. Airlock activity began after 24 hours--now it is the 4th day and the the krausen is still very small, and the airlock bubbles once every 30 seconds...

Thanks for the tip! I may try that route if what i'm doing backfires.

Man, this post is getting ridiculous, right? 407 pages of replies? Is anyone keeping track anymore?