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Allrighty then. Not sure if I enjoyed making the amber candy syrup from C&H, but can say it cost me $2.50 for 2 1/2 lbs. Second attempt, heated to 285 F, covered, let sit in 300 F oven an hour. I would have bought D2 syrup, if my homebrew store had any. But at $7.75/lb. for belgian dark...

I use Iodophor. I fear and loathe the foam. Loathe. It effing never seems to go away, and is slicker than snot. Never understood the attraction. Corks fly out of the carboy like shot from a gun from that Star-San garbage. Carboys and bottles never drain. Don't fear the foam? Ha...

It might be for a lager yeast underpitched. Does it smell sulfury? Sometimes the lager yeasts are sulfur bombs especially fermented warmer like you are. 66 good for ale yeasts, lager normally you want to ferment at 50 F or even down to 45 F.

Too simple and effective. Will never be "good enough" for some people who think more steps are a good thing. Rehydrators, for example. Don't have enough to do at the end of a busy brew day, gotta take that extra step that adds water and risk of contamination, because someone told them...

Recirculation pumps are not a good thing. Gravity is a good thing. I use gravity. No priming issues, no cavitation issues, unlikely to have motor failure or get clogged up.

Sounds like a plan. Do you add any water or just dump it in beer and all?

I found it easier to be lazy when buying the US-05 at $2.40 a pack with a discount. Bought a bunch. That just ran out, and I got a little sticker shock at the $4 a pack price. Anyway, time to start washing the US-05. I have four 5 gallon batches fermenting with it, two old, and two new.

Why should I have to sell you on brewing? Fuggedaboutit. You either love it, or you don't. If you don't, then don't do it.

Rye saison, one dry hopped, one not dry hopped, American Pale ale x 2 carboys, American stout x 2 carboys, and a 10% Belgian Dark Strong Ale just brewed today.

Good job! Vac pack in your food saver, keep in the freezer in a foil bag out of the light.

All grain FTW OP. I think extract is more work. Nothing worse than trying to dissolve DME in particular. And it's expensivo. I did one extract batch, then on to all grain. Like you say keep it simple you don't have to get crazy with equipment.

I think using the same strain makes sense. Just seems like a better idea than going with something else, unless the original yeast is really maxed out on ABV. So for my dark ale with 1762, might add a little from the bottom at bottling. Usually I try like heck to avoid sucking up yeast, but...

Imperial Stout.

Sanding and painting? Wow. I thought OxyCleaning labels was enough of a chore. Talk about dedication.

Abbey Road Ale 5 gallons all grain 16 lbs. British Pils 10 oz. Castle Special B 6 oz. Carafa II 2 oz. BestMalz Acidulated malt 1/2 RO water 1/2 150 PPM water. Mashed stepped down from 140 to 120, then added 170 water to bring to 150 F. Mashed out with 170 F water. Extended boil 120 mins...

add a teaspoon of irish moss at 15 mins left in the boil.

You could add a little more at bottling, even experiment with 1/2 with more spice. Make a spice tea just be sure you get the water really hot and sanitize the spices.

Doing a Rochefort 10 clone today. Using 2 oz. acidulated malt in 5 gals. Will use RO water for 1/2 of "water bill". Other 1/2 filtered well water 150 ppm solids, 7.8 pH. Don't have a meter gotta just go with it. Homemade candi sugar always an adventure. Last of the fresh hops from the...

A lot of beers don't benefit at all from additional aging, and are better off drunk young. Bigger stouts, and barleywines may "benefit" but that's subjective too. Not everyone likes what oxidation and time does to beer. Personally if I wanted to drink a sherry, I would. Did you put the...

What kind of smoked malt? Peat in particular is super smoky and not pleasant smoke. 5# could hurt you.