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I don't know what others have done, but I didn't. I let it go in the primary for 2 weeks then bottled. It has gassed up very nicely...

Ok, just as I thought.... I called the Shed today and talked to the brewmaster about their Mountain Ale. He said "there's very little hops in it. It has an IBU of 35." Take the meaning of "very little hops in it" as you wish, but the IBU of 35 is WAAAAAAAAAAAY far from the 76 this recipe...

Ya, to me, what I have isn't close to the original Shed. I made another batch today with the aforementioned changes. The ole wait & see game now. I boiled the hops in 2 1/2 gallons and as it's conditioning it's getting stronger and not mellowing at all (had another two today as we were making...

Ok tried a few after 10 days in the bottle to see how it's coming. Not bad, but far from the original Shed. Bearing in mind that I screwed up and used real chocolate instead of chocolate malt and it's only 10 days into a 3 week conditioning, but otherwise I was to the letter in the recipe. It...

excellent ideas/input, thanks guys. Hadn't really given much thought to the math of the cooling but you're right ashort, it will need more cooling. I think what I'll wind up doing is using all ice to chill and top off at the end of the boil which will bring me to approx 3 1/2 gallons of spring...

thanks again. I'll go with the dextrose and cross my fingizz (New England inflection)

great thanks. BTW, can you also answer my previous question of whether it's either the lactose or Malto Dextrose that give this brew its "creamy" texture? If not, do you know which ingredient does? I'm trying to iron out a clone of another recipe and I'm certain it's missing this ingredient...

next question... are you using the vanilla cream soda extract or regular liquid vanilla extract that you'd use in baking?

am I correct in reading that the Malto Dextros & or the lactose are what will give this recipe the "creamy" texture?

ok it's all bottled up now. Had half a bottle left at the end so instead of capping that one me and my buddy decided to sample it. It was so good we each opened a newly capped bottle and drank it! Looking forward to a fully carbonated taste. I discovered that I lose about 1 1/2 gallons of...

Damn....Oh well.......

D'oh! I used chocolate. It's going in bottles today so I'll have to see what effects the difference are in 6 weeks. Damn I hope it didn't screw it up....

It's just regular chocolate. I used 1 oz of Dove chocolates & 1 oz of Hershey's Symphony with toffee bits. It's still bubbling in the fermenter, albeit very very slowly now. I'll either bottle this Tues or this coming weekend. Then 6 weeks from then I'll let you know how it is!....:mug:

Great, thanks. Off to Lowe's to get an oxygen tank & some tubing then to the pet store to do a return & pick up an aquarium bubbler. Then I light this candle and hope for the best...

Points well taken and thanks for your input Logan. I'm off to the brew store to get this party started...

OK I've been waiting for a friend to show me the ropes, but it looks like he's just too busy to get this underway anytime soon. So I have a few questions as I consider doing this on my own: 1. What is the grain portion of this recipe that I need to steep? 2. Do I leave it in the water...

This is the BEST beer I've ever had and hopefully it'll turn out as good or better than the original. It's so good it's like drinking p*ssy... wyzazz-I can see you have great sage wisdom in those sigs....;)

Thanks wyzazz and BTW, that sig is about as good as it gets...

Dusting off an old thread here..... Being a newbie to brewing I'm wondering which of the above ingredients is the sugar that will create the alcohol? I had this beer at my cousin's wedding in August and thought it was the best beer I've ever had. Tried to get some on my way out of town to...