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Yep, I (secretly) voted for the Munich Dunkel.

I usually stock one bag each of MO, one of Pilsen, and one of wheat. Two "Homer" buckets per bag. A 5-gallon Homer-type bucket will hold almost exactly 25 lbs. In fact, when I get Maris Otter (or other 55lb. bags) THEN I have to find somewhere to store those extra 5 lbs. (or just brew that same...

First, send me all your Flanders Red sours. Next, master a Munich Dunkel, make more than you can drink, and send to me. I'll get back to when I run dry regarding next brew. :mug:

I'm with you. There's a part of me that always says "what if the beer I DIDN'T make would have been the best beer I ever made?". That and the "why make one the exact same way; maybe tweaking it will make it even better". That's what makes this a great hobby, different strokes for different folks.

Okay, so now I have about 16 cases worth. Mostly 12 oz. brown bottles, maybe 2-3 six-packs of green bottles, and about 20 or so bourbon county stout bottles. All, rinsed, but not de-labeled. Free to a good home. St. Charles IL, far west suburb of Chicago.

Never heard that, but I've never had a critter problem, so haven't searched for solutions. I just use food grade 5 gallon buckets with lids. 2 for 50 lb. bags. Two plus Quick make a beer using all the 5 lb. leftovers from European malts (55 lbs. per bag) or find a smaller container for the extra...

Sometimes my homebrewing "pipeline" springs a leak (giving away too much too fast) and I need to get a few beers going rather quickly. I'm good with using Kveik for a couple batches to repair the pipeline. I understand you don't care for it, McMullan, and that's your perogative. I can't stand...

To each their own, and no offense meant but... I started with an extract kit...it was like buying a cake mix, adding water, and ending up with an edible (drinkable) result. But like "hotbeer" said above, the whole process was missing something (for me), the creative part. BIAB was relatively...

+1 Also check around to see if there is a homebrew club in your area...I'm pretty sure you can just do a google search for "homebrew club near ...." and enter your location. Good chance to get your feet wet with a group brew, and frequently someone is upgrading equipment and will sell their...

I use MO for anything I make calling for 2-row (storage space issue, plus I really like English styles and MO in general). I also store Pilsen (for Belgian styles) and wheat in bulk.

Man, that's some good drinking there:mug:

A lot of cities have organized group buys. Not sure a list exists, but a lot of them you can find on this site by searching "Chicago Group Buy" for example. They can really save you a lot of money, and you may very well be able to split bags with other people of grains when you don't need a...

We have lift-off.:ban: My kveik always seems to go into action overnight. Guess it's time to start planning the next brew. Need to start stockpiling those porters and stouts for the winter season.

I forgot to mention that I added yeast nutrient. Top of the wort is flat and calm. I think I'll see what's happening tomorrow morning, then decide whether I need to add some more flakes. I used about 1.5 grams when I pitched (have had success with that amount in the past). Thanks all. I'll...

5 gallons, OG 1050, pitched nov. 2 at 10:00pm, no starter. Used dried kveik flakes, which I have used successfully before with non starter. But those times I pitched at a higher starting temp, more like mid-80's. That was also an evening pitch, and took off sometime during the night. By the next...

So... pitched yeast last night around 10:00. Temp was only about 70 at that point, but set to heat up to 88 degrees. Not sure when it hit that temp today, but absolutely no fermenter activity yet. How long before I start to worry (I am definitely not a worrier by nature)? :ghostly:

Already took a look at it after your previous post. Thanks, it looks like it covers a lot of various topics and issues.

Great, thanks. I was going to do a ballpark estimate of 6 lbs. Didn't really expect to be that close.

Thanks, Cascadesbrewer. I'll drop the coffee and also maybe cut back on the brown malt. I'm open to additional comments. Anyone? Thans!

5 gallon batch- I will be adding Maris otter as base malt. My question is how much to end up around a 5% ABV beer. Plan on mashing at 150.