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That's great! Enjoy!

you could easily convert it to all extract with steeping if you wanted. But, if so I would recommend using english malt extract to get some of the bready flavor you get from Maris Otter. If you need help let me know. This is one of my favorite styles of beer. In terms of your "aau's"...

Stone has done this.....it was a decent brew... http://www.beeradvocate.com/beer/profile/147/98387/

Sorry, been crazy on my end. I can't see shipping being all that much. PM if you are still interested.

See my post...I am in Towson https://www.homebrewtalk.com/f16/party-pigs-accessories-467758/

Maybe this will clarify: I had read that the diameter of the pot could not be larger than the diameter of the induction burner surface. The induction burner I have been looking at is the IC3500 and it says that it has a "Accepts induction-ready pots or pans with a bottom diameter of 5" to 10...

If anyone doesn't have the room for kegging, party pigs are great alternative. I used them for years before finally getting into kegging. I am willing to ship if buyer covers most of the shipping, but we can talk. PM me if interested. I do not need to sell as a full lot. Information...

:off: BUT, these pots all seem to have larger diameters than the burners. I am looking to do a basement brewery in our new house. I was leaning towards induction with a 240v burner, but the pot size seemed to be more of a limiting factor than boil. Sadly, My Spike Brewing Pot is a no go on...

Yes please to any of the many prizes...count me in.

From the BS website: Single User License A single user license permits users to use BeerSmith only on two computers. Site use, network use, or installation of a single license on more than two computers requires a separate license. I would think an easier way than this, would be to just...

For what its worth, I do a lot of lower gravity beers (Bitters and English browns). I have never bothered doing a starter for any of these. Some have even won competitions. If your yeast is healthy, I think its all relative at the lower gravities. Just my 2 cents.

Just guessing, but I think you will probably be ok..just get them to 70 degree-ish temp. Give them a gentle swirl and wait.

I would tend to agree. I believe STOUDT's are german style brewers at heart. I went on the brew tour there, and they were anything but forthcoming with any specifics on any of the brews.

I have limited space. I can set aside tubing and a fermenter just for sours. How far away do these need to be stored from my ohter equipment. Also, when fermenting/aging can it be stored in the same closet as the rest of my equipment ( I would think so since its a closed system with the...

+1 to this post.

You "boiled" the malt? Do you mean steeped? Adding to boiling water, wouldn't that extract nasty flavors? I am just speculating.

Got to this thread late. I am not a cider maker so here is my question. If I use the camden tabs to stop fermentation and plan to force cab in keg, once carbed can I then bottle from keg without the worry of bottle bombs? I would think yes, but figured better to check.

I caught my fermentation temp hitting almost 74. It was probably there 24 hours max, but it was the first 24 hours. Since then I have gotten it down to about 67. Am I going to be screwed with ester production? The recipe is for a northern english brown, so esters are suppose to be few...

I am thinking of doing an oatmeal brown. I usually have my grains crushed at the store. Could I toast the crushed malt or will it just end up burning? I have only toasted grains once, and they weren't crushed and then were only steeped.

I am making a int chocolate stout. I used 100% pure peppermint tea (so its basically really finely ground peppermint leaves) in the last few minutes of the boil and let it steep into cooling. if I crack it open to bottle and don't get enough mint flavor, can I dry hop with the tea...i.e...