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I just bought a keg king fridge from morebeer after my old one broke. It's the 3 faucet version. Best thing about is that it holds 3 kegs and the co2 bottle inside. It has a fan and a digital temp controller. Huge upgrade to the old one. The faucets are same style as perlick so they don't...

I actually reconfigured this entire recipie and it came out much closer. 12# pils dingmans 12# pale crisp 1# pale chocolate .4oz carafa 3 special 2oz EKG@ 60 WLP500 6oz cocoa nibs 6oz coffee beans Then I did 6oz of a local specialty hot chocolate flavored whole bean coffee. I think for...

Star San in a 32oz home depot spray bottle FTW. Just make sure you use RO or distilled water to dilute, will last longer in your spray bottle.

One of my most popular recipies with guests is a nut Brown ale. 9ib Marris otter 4oz brown 4oz 120 4oz chocolate 4oz victory 4oz honey malt Willamette Wlp001

I use 4 to 8 oz of nibs per 5g. I've added the straight into the secondary out of the bag for 5-7 days @ 75deg. I've also added them bagged straight into the keg for 4 days @ 36deg. Super easy to do in the keg, probably gonna stick to that if I can.

You don't need to age an Irish dry stout long, 2-3 weeks tops. I did a guiness clone, 2 weeks after kegging I couldn't tell it apart from an actual guiness.

1056, Nottingham, used both of these for imp stout.

Looks overly complicated, I'd drop the wheat, blackprinz and Munich.

Kettle soured fruit gose. Go get a sampler pack. Some Anderson valley ones or modern times fruitlands, if your east coast Victory kiersch gose.

Oh, totally overlooked your yeast selection. Yeah, 05 isn't going to work, only certain yeast will do the transformation. There are about a half dozen yeasts people are using for this style. The one I hear a lot about is imperial juice.

Id drop the temp down to around 195 and whirlpool. Beersmith documentation only says above 85c. First dry hop is 2 days into fermentation at high krausen. 2nd dry hop is 4 days.

I buy Costco honey. 6ib for 17$.

I plugged your recipe into Beersmith and this is what i came up with. Of course i changed the hop schedule shooting for 35IBU. Whirlpool hops in version 2.3 of beersmith assumes the temp is 85C+. The hops from the boil are also calculated into the 30 minute whirlpool time. As for the dry hop...

The foil is a major pita to remove even with soaking.

I blend beers all the time. A brown ale or a porter would tone the coffee down. Or you can let it age.

If your just wanting to do a light beer do a SMASH or "brewing on the ones". Learn your base malts or something. This will go a long way in learning how to put a recipie together. I typically never use sugar unless it's a belgian style and usually never more than 10% of the grain bill.

I got 2 cases of bombers from a local sushi place and tipped her 2 bottles of homebrew. Kirin and Sapporo bottles peel easy too. If you buy beer for the bottles stay away from plastic labels and anything with foil (Leffe). I don't like Amber dosequis either. Guiness (shrink wrapped), New...

I'm assuming the 5ib sugar is honey? I'd use a beer yeast or if your going with a good mead yeast I'd go with pack in 71b. I've never liked champagne yeast, leaves it very dry and flavorless.

Buy a 12" thermowell add another hole to your bucket lid. Fits in just like the airlock. $12 from brewershardware. https://www.brewershardware.com/12-Stainless-Steel-Thermowell-TWS12.html

What style?