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I never got an extract stout with a FG lower than 1012, so I would not worry.

I've used stepping grains crushed and stored for six months at room temp with no problems. But I would not take it as a rule to follow.

Just 3500 miles from The Bask Country to Connecticut :ban:, If you want I can help you to empty your freezer, I have a rowboat and some spare time.

Yiiiiijaaaa!!!! That's awesome! I would love to have one of those volcanos in my room, I'm not joking, It must be a great day in a brewer's life when you see hops stuck to the ceiling, no?

I always have two litres of boiling water ready for if I get lower that 70, another two litres at room temp for if I hit 70-77 degrees, and another two liters of ice for if I get higher that 77.

Mine drinks half of my beer :mad:

I never look inside my fermenter. That's why: I never had an infection. I never had paranoia. (Now I really want to run to my Vanilla Stout and take a look :( )

+1 on this. I was a lazy bastard too :cross:, till I started to find creatures I had never seen before inside my recycling bottles. Yours is totally dry, but when they are wet they look like huge slugs. Once I tryed to grow one of them bigger, I fed it with the sediment of other beers, nowadays...

A couple questions: Can I just step flaked barley for getting a better head retention? How much of it would you use for a five gallon batch? What else would it provide to my beer? Taste, aroma, body..? Thanks

Hi Parker, Yes I have the T-shirt dressing my carboy, but the tap water i fill my bath with goes at 66 F and the climate is so Humid here that the shirt doesn't do it's job. I thought about what you say of brewing high temp beers, but after three batches of Belgian Triple and Dubble...

Hey, I'm cooling my fermenter in a water bath, where I put 1 litre of ice three times a day. I usually let my beer for four weeks in primary and never use a secondary. Do you think I must put the litre of ice three times a day during the four weeks? Or just during the first week (when...

:mug: That's the idea elkdog, just that "subtle background", I hope that it doesn't get harder than that. One stick one week in the fermenter (after fermentation has finished). Does anybody know if Cinnamon is used in this irish style? I heard something about it but I had many homebrews...

Thanks ksocia, I'll brew it this Saturday, just one stick of cinnamon in secondary. Let's see how it turns.

Do you think a bit of Cinnamon would be nice in a Red Ale? I don't know much about this style, and I plan to brew this beer next saturday. I was wondering what could I experiment with and thought about spices. Has anyone tryed a Cinnamon-Red-Ale? Thanks and greetings

Hello, My Stout needs some help. The temperature of the fermentation room is 24 ºC. :mad: The fermentation bucket rest inside a water bath, every morning I put in the water one liter of ice so the temperature of the fermenter goes down to 20 ºC, I go to work and 8 hours later the...

+1 on this.

I must admit, dwarven, that your's was one of the most complete analysis of a recepie I've ever seen. :rockin:

Ok, this is the way I do it. I brew extract 6 gal batches with 3 gal boil. Day before I boil 4 gal of water, let them get cold, sanitize 2 bottles (2 gal each) and put the water inside. At night I put both in the fridge (4º C) and when i wake up I put one of the two bottles inside the...

OK, I't seems that 2 beans for two weeks in primary could be too much. So I'll put only one bean, taste the beer after a week and depending on the result decide if I put another more bean. I'll soak them in a shot of CHIVAS (a bottle of whisky I have at home and I'll never drink) for ten...

Yuuujjjuuu!!! Mu doubts solved in less than one day!!!! :ban: Maybe i should ask here things like... Where do we came from? Where are we going? ... Ok, then I'll crack them, soak them in a glass of Bourbon or Vodka, put them inside my primary after a week and live it in the fermenter...