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How much do you usually end up adding when you add brewed espresso?

....into the coffee stout?

Why don't these beginner kits call for a full boil? Severe injustice in my opinion.

...or just leave it as it is.

Ditto

I hope that I am never able to participate.

I like the idea of pictures of infections. It would kind of like a scab collection.

I guess a good recipe is what I am looking for some help with.

I have never made a stout and would like to make an American stout. I know there is quite a bit of art to creating a decent one. Any advice?

I used to have this problem before I figured out the ph of my water is jacked up. Now I use 4.5 and I hit my og every time.

Assuming a 5 gallon batch, did you start your boil with 6 gallons?

If I am not mistaken I think carbonation is worth 5 points on the bjcp scoresheet. You still have another 45 points available. So I say enter it. I have taken silver with a beer that was nothing more than extremely mediocre.

You are correct. See below from an article in the nytimes.... "He also pointed out that the Clef is a very expensive version of the copper pennies that home vintners have long dipped into wine to remove the cooked-egg smell of excess hydrogen sulfide."

I haven't tried this but i have heard that a couple of pennies in your secondary will leach out oxidation.

Believe or not Meijer had one for about $30.

5 minutes later the water was at 152 F, and another 60 minutes later it was only down to 150, and I am happy with that. So does this mean that you doughed into 150 F water?

Something tells me that there is more to come on this story. MBC is what, 3rd or 4th largest brewery in the state and suddenly they can't pay their bills? Sorry but I've never had a good experience with either MBC or Things Beer.

I've always known the ceiling to be 100 IBU's.

Why not ferment a batch of root beer made with syrup from your LHBS?

I swear by Irish miss in the boil. If things don't work out there I go for the super kleer.