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Iuse a largesleeping bag. It works great:mug:

St. Charles, IL About 8 cases clean brown bottles. Still have labels. Mix of long-neck and stubbies. Need a good home.:)

Trying to make a session-low (like 3%-4%) ABV Dark Mild. Working with the grains I have on hand. Have tomorrow off and starting to brew in early morning. Any comments/help on the following recipe would be greatly appreciated. 7 lbs. Mild Malt 1.5 lbs. Engllish crystal .75 lbs...

312 12 oz. brown bottles, (or 52 6-packs) or (about 13 cases worth). All rinsed, some de labeled, mostly long-necks, some stubbies. St. Charles, IL (far west Chicago suburbs)

I thought this was a thread about brewing during, or instead of going to...mass.:D

Okay, I just sort of skimmed the last few but...Don't tell me NONE of you buy new craft beer or Belgian imports or something in order to then say "man, that's good siht, I'm going to brew up 5 gallons and save me a bunch of money". I don't know about the rest of you, but I find myself buying...

When Columbus sailed the ocean blue He ran out of ale and needed to brew So he order three kits, not one, not two And passed out fresh ale to all the crew Got 'em from Northern Brewer, and I did too. Columbus Day special, each for $14.92.

Look up "No-chill brewing" on this forum (also covered in last issue of BYO). It won't cut your time in half, but it does shave up to about an hour. Basically, you run your hot wort, right after flame-out, into a plastic container, close it up and let it cool down naturally overnight or...

I'm going with the 3944 yeast. But what can I add to darken it without seriously changing the flavor profile? More black wheat? Some debittered Belgian?

I'm trying to make a dark wit beer. I do mostly clone recipes, so I'm ;looking for some feedback/assistance. My grain bill currently looks like this: 3 lb. Pilsen 3 lb. Wheat .75 lb. Munich .50 lb. Chocolate Wheat .50 lb. flaked wheat (was planning on more, but only had 1/2 lb. on hand)...

I have about 8 cases worth of bottles (mostly in six-packs). All rinsed out. Still with original labels. PM me if interested.:mug:

I'm trying to convert to an AG recipe. What does 2/3 lb. of "dutch light dried extract" convert to for AG? How about 4 lbs. Northwestern Gold Extract Syrup converted to AG? They're both used in a recipe in the BrewMaster's Bible (1997). Thanks in advance:mug:

Anyone else in the far west suburbs (St. Charles for me) want to try and coordinate a pickup? I work in Palatine area, so that's a possibility, too. Let me know! Porterguy

I was looking at a Belgian yeast, either WLP 530 or Wyeast 1762. Hops are: .5 oz. Northern Brewer (8.5%AA) @ 60 min. .3 oz.Hallertauer (4%AA) @ 60 min. .25 Hallertauer (4%AA) @ 30 min. .25 U.S. Goldings (4.75%AA) @10 min. Mash at156 for 60...

Thanks, I guess that would have helped. How about for 5.5 gallons?

What is recommended if I want to brew this recipe but just want a lower ABV, like in the 6.5% range? It's 8.3% as listed with no changes. The grain bill: 10 lbs. Pilsener 23 oz. Munich 23 oz. aromatic 23 oz. special B 21 oz. biscuit 14 oz. dark Belgian candy sugar 9 oz. Carapils Thanks!

A ways back in this thread there was a rumor that the next group buy (#10 by my count) might be in March. So...any truth to that rumor? I could use several sacks of grain. I just couldn't bring myself to pay regular retail...but I survived.:tank: Anybody else out there anxious to order up...

I wore mine out :confused:(metal fatigue in a DIY power drill hook-up). I'm in the Chicago area.

Started as a clone of the Gatekeeper recipe in the last issue of BYO, but after realizing I didn't have the same grains available, here's what the grain bill looks like. I'm also doing BIAB. 6.5 lbs. 2-row 2.2 lbs. Munich light 31.15 oz. Victory 10.25 oz. UK chocolate 4.4 oz. Belgian...

I missed the last bulk group buy. The only grains I have left in bulk are Wheat, Munich, and Pilsen (10-15 lbs of each). Any recipe suggestions for any porters, stouts, or brown ales that I can make with any of these? :confused: