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135 grain. Jhp.

Gotta love good BBQ.I have a Weber bullet.Mostly cook ribs,but I've done a packers brisket,and a beer can chicken that was pretty good also.

Mine is at the coldest setting,and my temp control @45.

I read your post in Billy D's voice. Well done sir,well done.

Six thirsty drunk buddies, and a fresh keg of ESB is gone in one night.

Up your ingredients by 30 percent.

I would use a little less crystal,and lower IBUs with less hops IMHO. Style: American Amber Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.52 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.60...

With extracts I always add crystal for complexity,along with a mashable grain.

Sipping an ESB out of an old mug from my great grandfathers depression era bar. I feel connected to my family beer history today. Lead be damned to hell!

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Continental Pils, and Munich 10.

Most kits advise transfer to a secondary fermenter to clear.Some see this as unneeded.I leave mine in primary 2-3 weeks than keg.Unless I'm adding extras (dry hop,fruit,nibs,vanilla).

I saw on Youtube a guy who made a 15 year old Mr.Beer,using bread yeast, and a coconut flavor addition.Did the extract turn a darker shade from age? His attempt looked like a stout,although the package read pale ale.

Drinking a Left Hand Nitro Milk Stout right now. Intrigued with lactose at the moment, Decided German purity laws can interfere with creativity.

Give me that beer,and that Les Paul! I play a mean drunken Smoke on the water.

I recently did a Special Bitter with Maris,English 60,and Biscuit. One of my favorite combos so far.

My personal mission is to brew an APA with this exact color.I contacted the editor of Draft requesting more info,but I guess I'm small potatoes..(shed a single tear,lower lip trembles) Mixed 40 with biscuit,60 alone,10 with Munich, 20 with Vienna... It's that time of year for the dark...

Take up no more space than 3.5 gallons. I have had a delicious beer with a 2.5 gallon boil. Beersmith will also help you with what levels are reasonable.

If you don't own a wort chiller and are planning an ice bath for cool down, I would not boil more than 3.5 gallons.

Session beers are a safe bet to learn your system,and achieve correct gravity. P.S. If your first offering to your parents is a sketchy holiday ale,don't expect your brew to be welcomed in the future.I love almost every style,but choke down a holiday.