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I've got a Frigidaire 7.5 cf compact fridge for similar purpose. I can store (2) kegs in it and I can also lodge my 7.9 gallon speidel into it. I don't regret buying it because it was basically free off of FB marketplace. It sucks for cooling power. It sucks for capacity. I am need to be...

looks like a winner to me

Robust Porter for me today - strike water collected and heating by 0635

my favorite part is tasting the OG sample

I am looking to brew a (5) gallon robust porter. Not looking to be blown away by chocolate but am looking for a moderate flavor addition. Would you mind sharing your experience cocoa powder? When/where do you add it and in what quantities?

that's some good common sense perspective. thank you!

Magnum and S05 - thanks for the feedback there too

I appreciate your asking because it makes me think critically about my process. Nothing I have done has been ideal. I will get my process down, develop some common sense and crank out some beer that will satisfy me - but that is going to take time. frankly - I'm just happy to have drinkable...

64 was the ambient setting (changed my mind at the beginning of fermentation and did not edit my post). I figured setting the ambient to a low of 63 and a high of 66 would keep my fermentation from getting too much above 72 at its peak. Recommended Fermentation Temperature: 64–74F. FG of...

My first pale ale DID turn out fine. I am not getting any esters on my palate. I will take it to a homebrew club on Tuesday - not because I am proud of it but to demonstrate that I at least have made beer. Won't say anything before they try it - might be fun to hear about my multiple...

great idea w/ the weighted hop sock - interesting that you add the powder to the boil

I haven't been able to find any info on adding chocolate syrup to primary... I did find that 8 ounces of nibs soaked in alcohol for a few days might be a way to go. Leaning this direction at the moment.

We were on vacation this summer - and I had a fantastic porter. The beer was a one-off collaboration between two breweries I really like. Emailed them and got a response - pasting an excerpt below: For the base malts we used a combination of Maris Otter and 2-row for a total of about 60-65...

I remember EdWort left his lids loose intentionally. Linked his youtube video below. I've done that several times with apfelwein to no ill effect. That was before a lot of the low oxygen and closed transfer emphasis...

made this similar beer today. Lady Liberty Ale - John Palmer - some notes on the brew day (changes to process from my 1st batch in blue): -grain bill - 7.5 lbs british pale malt, .5 lbs crystal 60L, .5 lbs amber malt, .5 lbs Munich malt (extra half pound of pale malt because I had it left over)...

well, I ended up with 1.014 FG. that was after fermenting for 14 days at 64 degrees ambient (except the first day which was 75 degrees fermenter temp) ABV=(og-fg)*131.25 yields 6.3% which isn't terrible - the sample tasted quite good yield was 39 bottles- and I scooped out some yeast, stored...

I am under the impression AHA facilitates liability coverage for clubs - that seems important.

Thanks Spundit! You were reading it right and I hope it does ferment clean! I no longer am going to pitch onto the yeast cake - I am going to make a starter from the slurry - a brulosphy article scared me off of pitching onto the cake. Great advice on topping off the fermenter! I should have...

I think there is something seasonal about a crisp lager. Definitely have been enjoying malty lagers, lately. Pretty soon I'll be quaffing porters. I'm not a snob, I'll take a light beer to the lake - where I know glass is not the best option. I'm not ashamed to admit that quantity sometimes...

I was looking for Bob's 47 by boulevard and it was stocked out. Gave me an opportunity to try kc bier IPL!