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I'm a big fan of the Heavy Seas imperial stout Peg Leg, better than Old Rasputin in my opinion.

Like the setup, love the brewery name. oh and go skins!

Scottish ale yeasts tend to be low attenuating to give that sweet scotch ale character. That being said 1.028 seems just a little high (only about 68% apparent attenuation) but not overly out of the range for this style.

1. Oskar Blues: Old Chub 2. Anderson Valley Brewing Company: Summer Solstice 3. Ska: Modus Hoperandi All really great in their own ways.

Carib Royal Extra Stout- Imported 6.5% ABV Milk Stout, cheaper than Yuengling Black and Tan.

The sweet mead from White Winter Winery was just reviewed in Zymurgy, seems like they ship to many states too. https://www.whitewinterwinery.com/products.asp?cat=10

Yes it should definitely ferment, I did this on my first batch a ways back as well :mug:

1. Can you post the recipe? 2. Yes the bitterness comes from the 60 minute addition 3. Yes bitterness will fade in both the fermenter and in bottle/keg as will the aroma hops (which could have an effect currently and be giving a hoppy/bitter impression)

You could use a yeast with a lower attenuation like Windsor to leave the sugars unfermented.

21st Amendment Watermelon Wheat - Watermelon rinds and bile are the only things I tasted in the 2 sips I managed to force down, the only beer I've ever poured down the drain during a tasting.

Refrigeration (especially in breweries) became prevalent in the mid to late 1800's prior to which (and even to some extent during this period) ice harvesting was used for refrigerant. Additionally a lager yeast brewed at higher temperatures is not an ale per se, check out the california common...

Wow, good luck. I'm at a similar point in my life (22, just about to graduate) and have written up a rough business plan for a brewpub, CADed out the brewery, etc... but just don't think I can justify the risks at this point. Keep us updated on the progress, I want to check it out when you open.

What is the pale malt for? I would think to either double them (for enough enzymes to do a partial mash) or drop them (as they don't add much flavor-wise).

61/96. a bit annoying how some require the brewery and others are the brand.

Haven't used it personally but I've definitely seen reviews saying its handled barleywines of 12-13%, if it doesn't ferment further then that you could repitch then.

Well if I was brewing on a 7 bbl system at a brewpub, $5 a beer would give me over an 80% profit margin on even the most complex grain bills, seems about right to me.

1. You would not want to prime with extra sugar. The priming sugar will only add a small amount of alcohol, it is mainly there for carbonation, adding too much can lead to bottle bombs at worst and over carbonated beer at best. If you want more alcohol (and a dryer beer) you can add some sugar...

Looks sweet so far. Could definitely use some more in the bottom right (probably some information would be nice there).

Caps win, anyone shocked? I thought not. :rockin:

Always good to hear the success stories from the first batch. Cheers to many more successes to come.:mug: