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Watch that black patent! That stuff is harsh and astringent. Of you need color minute amount of roasted barley. Usually 1% of a 5 gallon batch.

only a guess..but with 8 oz of sugars in a 1 gallon batch (what i think are almost 100% fermentable) your beer may come out extremely dry.

I have used the shake and crank method before with mixed results. If the beer is cold, yes crank it to 30 and do some rolling until you hear the CO2 stop going in. Then let settle for at least a few hours. Purge and serve at serving pressure.

for what its worth, I have heard these have a finite lifespan. For the cost, I think it may be better to buy new. On the flipside, I have the 1800 one and its going strong for 2 years now.

offtopic for IslandLizard...if you ever need one, the restaurant store on kane street in baltimore usually stocks them.

you can try some carared to get some color. Definitely based on your yeast and hop selection you should get spiciness and dryness I don't think the grist will yield that much sweetness, but that's only my opinion not a fact...i find that more "bready" malts tend to lend to some perceived...

Avantco IC 3500 (i have the 1800 watt version). Pot doesn't have to sit completely on burner (i.e can overhang some and still work fine). I recommend wrapping kettle in reflectix as well.

Yup, we have gone there before. Great place. Thanks for the recommendations. My sister just had a baby, so not sure I will be able to make it to the breweries, but definitely the bottle shops!

Hello all, I will up visiting my sister in Danbury CT. Any suggestions for local beers to grab and especially any local bottle shops to hit up? Thanks

probably don't need both flaked oats and barley. This is the grain bill i used for my "hopped" red ale. Seemed to get decent reviews. (percents rounded, yes maybe over 100%) 60% maris otter 26% light munich 4% carared 4% flaked oats 4% special B -- will act similar to your C120, but with I...

IMO: get most of your bittering from the initial hop addition. Just plug into beersmith and keep adding until you get desired IBU; then choose the flavor you are looking for based on hop description for the other additions. I like to do either whirlpool or flameout for my flavor/aroma...

have you looked at clones of Dogfish Indian Brown Ale for inspiration? It's flavor profile (grain bill wise) seems to go along with what you are looking for. I am not saying "clone" it, but rather look at the ingredients and see what each brings and tweak it to what you are looking to do.

supply list?

Carton Brewing, Atlantic Highlands Kane Brewing, Ocean Both of these are a Good hour south of the Picatinny area. Probably longer given its summer and beach traffic. Kane isn't really seen in bottle shops, but Carton can be found in some. they are the hottest NJ breweries right now...

I would lean towards Induction. There are less "parts" to worry about. The advantage to other electric is the ability to automate and build a control box. For me, that was too much of a hassle. I like some of the manual process.

I am a huge fan of induction. That being said, when i started, I researched kettles like crazy. Ultimately, a lot of induction brewers use the bayou 1064. I chose not to because I had heard the bottom tends to be a bit flimsy as compared to some of the other options. I have read of some...

Here is something that I saw online (we all know everything online is true)....but it was apparently presented at an NHC....anyone have thoughts? "Do not place your kegerator in your basement. A catastrophic failure could cause the tank to drain, flooding your basement with CO2. Tom also...

won a few comps with this recipe, even second round NHC last year. I will give in rounded percents so you can scale to whatever size you brew. the key I have found is that for english brown ales is the english "BROWN malt" as well as the marris otter. 48% marris otter 22% munich (around...

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Is there a difference? Based on some googling and comparisons, I would think not really....US vs Germany. Anyone have experience otherwise? Got some Briess Caramel Rye from NHC, but my previous recipes all used Weyermen CaraRye.