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my girlfriend just shook her head, laughed, and said "Heh...you're definitely Irish....." I took it a compliment!!! :D

woah......I made an Imperial Stout with a similar amount of malt....I'm tellin' ya, that things gonna blow...mine was such a pain in the a$$ to keep up with. I ended up having to leave the lid off my fermenter once it was going really good. It bubbled over a bit, but I think there was...

DME seems to be WAY sweeter than LME. Couple of things maybe to try....darker steeping grains may produce less-than-sweet flavors. Also, hops that are more for bittering help too. Use them for the entire length of the boil. This is a great hops reference...

I had a huge blow-off w/ my Imperial Stout, but I think it had to do with the massive amount of malt in the wort....

I've heard the term "rolling boil" several times in the past, can you explain that one to me?

At the one in Salem, they make their own malt beverages too, kinda like the hard lemonades and whatnot...hmmmm......that might be something interesting to try out. I read an article in a homebrew paper that explained how Zima was made. Not that you'd want to make Zima, but I think the process...

I'm going to the HBS tonight to get my ingredients for an American Brown Ale...quick question, I saw one recipe that added 1/4 cup of lactose to the secondary....any thoughts one this, style-wise? Also, kind of a generic question, but I've yet to brew up a beer that is as clear as commercial...

Boston Beer Works RULES!!! Also visited the Beer Works over in Salem this past October....real good selection there too....

Same here......oh, and of course, researching new brew recipies..... :D

Interesting...... http://www.yeastbank.com/brewmastergame/brewmaster.htm

Bathtub Gin.....great song......but, to get back on-topic, before I started researching homebreweing, I was poking around different sites to learn about making that stuff. The resources are definitely out there...trust me!

I think if you decide to get creative with it, it ranks up there with cooking. Like, adding different flavors that may not necessarily sound good together, but it works perfectly. Much like cooking...you know, like taking an Indian dish, but using Greek spices in it or something to alter it...

Thanks for the advice. The bread taste is settling out, replaced by a nice malty sweetness as it ages. My fermenters are usually a little warmer than those you described....would that have anything to do with the shorter fermenting time?

$5 for a case? That's awesome! My HBS charges $9.75 for 24 12 oz. bottles......

I'm thinking it might be lemon peel. Two reasons....one, it tastes very similar to Sam Adams Summer Ale, which uses lemon zest, and two, whenever I order on at this local pub they throw a lemon slice in the glass....really adds to the flavor....

Heh.....we used to get Saranac when I was in college in VT.....used to affectionately refer to it as "Crapanac"..... :D

That's what I was thinking...I made an Imperial Stout, and was wondering if I should dump some champagne yeast in the secondary to mop up any leftover fermentables...

I agree with the Cascade taste, but I think that's what I like best about it! The doughy taste is going away as the days go by....probably the best part of homebrewing...coming home from work and thinking "Hmmm...wonder what today's beer is gonna taste like? Well...only one way to find out!!" :D

28, and been brewin' since this past November...Red Ale, Chocolate Raspberry Stout, Magic Hat #9 Clone, California Common, and an Imperial Stout that's getting transferred over to the secondary tomorrow....

Has anyone pitched yeast into their secondary? I was wonderin gif this might be a possability for higher alcohol brews like Imperial Stouts or Barley Wines.