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+10 gallons of Raging Irish Red =45,772

I believe that's puts it back to 45,747.

Rule #2, first thread, "beer only". Just a reminder, folks!

Toasted oats, Special B, and brown sugar; that's what I would use! Sounds tasty! Let us know how it comes out.

You can definitely reuse your yeast. Usually you would want to go from lighter to darker beers to cover any left over flavors. I would do the IPA first too, but I might cut back some on the hops for the second beer or they could transfer and you end up with a dark IPA, which might not be too bad!:)

Just had to jump in and say a huge "thank you!" For this recipe. The best Saison I've done yet! Beautiful color, excellent head and lacing, and the flavor is delightfully peppery, light but complex, and just a hint of the pound of honey I added. Oh, god, swmbo just said I sound like a wine...

5 more gals. Cottage House Saison + 5.5 gals. Chocolate Bock 41958 total

5 gallons of Cottage House Saison 40,431.5

5 gallon Midas Touch Clone 40,107 +5 + 40,112

Just wondering. On big beers like that I like to wait and add the syrup 48-72 hours after pitching. Usually gives the yeast a head start so their not overwhelmed.

At 1.082 your yeasties should be fine. When did you do the syrup addition?

Enjoy the spirit of experimenting! So far all of my sours have been lighter krieks and Berliners but after tasting the 2013 La Folie, which is a sour brown, I'm thinking of taking some of my next honey brown or Belgian strong and souring it just to see what I get. I love this stuff!

Hmmmm. Peanut butter sour. Now I would love to try that just to say I had! I tend to stick to more traditional framboise, krieks, and Berliners.

Welcome! I live in Aurora and love getting to the Brew Hut and Dry Dock as much as I can. I joined Beacon Point in Facebook but haven't had a chance to join a brew session yet. Hopefully things will slow down enough in August to do more. I've been brewing for just over a year and am a fan of...

Love it! Two tallies to add to! 1 gal. Concord melomel 1 gal. Orange mead (not JAOM) 1 gal. Green tea mead Total 173.5

Can't remember where I saw it, but there is a chart somewhere on HBT that gives a pretty good idea of how much gravity is added to a 5 gallon ferment by adding different sugars. If you can find that you should be able to do a little math and get close.

The table sugar used for bottling will not be enough to give any flavor and if you were using too much you'd probably have bottle bombs or at the least at lot of foam when you open them. What temps were you fermenting at? Many ale yeasts will give off fruity flavors when fermented too high. Try...

2 1/2 gals of barley wine 2 1/2 gals. Belma SMaSH +28215 28220

Meant "not throwout" damn spellcheck! We don't even have nor'easters in Colorado!

Guess you could always blend it with a lighter beer and nor'easter the whole batch.