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All items are local pickup in St. Charles, Il, 40 miles west of Chicago. I'm upgrading various parts of my brew system. PM me if interested in any item(s). 1) "Cool Brewing" is one step up from a swamp cooler. Used to help maintain fermentation temps by adding ice, "blue ice", etc. There IS a...

Approx. 12 cases worth of rinsed brown (about one case of green) 12 oz. bottles. In St. Charles. Last chance: SWMBO says they must go!

Approx. 12 cases worth of rinsed brown (about one case of green) 12 oz. bottles. In St. Charles. Last chance: SWMBO says they must go!

I have about 10 cases of rinsed, mostly 12 oz. brown (some green) bottles free to a good home. PM me and be a little patient. I'm not on the forum every day.

English Porters, stouts, and browns. You'll discover a whole new world of beer. Just expect DIFFERENT. Coke and Seven Up are both sodas, but they're completely different tastes. Enjoy the variety!

Didn't know that. Maybe I'll kick the chocolate up to .75. Thanks. That should also up the SRM to around 35.

But that recipe is 11 lbs base grain to my 7 lbs. So shouldn't I have a greater roastiness based on the higher percentage of roasted grains? Also SRM should be around 30 at present, unless I add a little more chocolate to up it.

FIRST REVISION: How's this look? Tried to incorporate a number of comments from above. OG 1041 FG 1007 4.41% ABV 26 IBU 7 lb. Light Munich 1 lb. Maris Otter .50 Pale Chocolate .50 Chocolate .50 Flaked Wheat .50 oz. Chinook 11%AA @ 60 minutes 1.00 oz. Fuggles 2.9%AA @ 10 minutes S-05 yeast

Looking for complex flavor profile, but very new to creating my own recipes OG 1042 FG 1007 4.61% ABV 40 IBU 7 lb. Munich 1 lb. Maris Otter .5 American Chocolate .50 Roasted Barley .50 Flaked Oats .25 Flaked Wheat .25 Torrified Wheat .75 Chinook 11%AA @ 60 minutes...

Thanks all. I think I'll toast the oats and leave the rest alone.:mug:

New and improved? How's this look? 7 lb. maris otter 8 oz. double roasted crystal malt 4 oz. chocolate wheat 6 oz. roasted barley 1 lb. flaked oats 1.75 oz Willamette at 60 min. .25 oz. Willamette at 10 min. S-04 yeast BIAB 154 degree mash

Is this going to be too harsh with this combination of darker grains? I'm fairly new at totally creating my own recipes (lots of clone recipes over the years). Thanks! 7 lb. maris otter 8 oz. double roasted crystal malt 4 oz. chocolate wheat 4 oz. English very dark crystal (150-160 SRM) 6 oz...

What part of SE Michigan? I'm far west suburbs of Chicago, but just might need to make the trip.

Oops, that was “Blatz”, which really was a beer in Wisconsin.

Blitz…Mom was from from Wisconsin. Didn’t care for it. Never liked lagers until the last 6-7 years after I tried some craft lagers. Now I’ll consider one now and then.

Let me put out this way. You should start brewing again.

It's called capitalism. Supply and demand. If people will pay it, some places charge whatever they can get.

READING the instructions! That's cheating!

Approx. 20 cases worth of rinsed brown (about one case of green) 12 oz. bottles. In St. Charles

I've always wondered how the hell anyone knows what bandaid flavor is like? Do you chew them raw? Should I boil or bake them first? Does a dash of salt improve the flavor?