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+1 to stir-bar in the garbage disposal. So how much are new stir-bars anyways?

Add some black patent and chocolate malt to make it black as a coal-miners ass.

Call it Belfast Blonde, the protestant blonde because you're protesting the reds. **Oops, that was meant to go in another thread.**

Maybe I'm biased because I made this thread, but I'm pretty sure this is the greatest thread that has ever existed.

No, no! My wife has told me several times that she's read how beneficial to the health of your hair and scalp it may be to occasionally rinse with a heavy beer like an oatmeal stout in the shower TO WHICH my reply is always the promise of a swift divorce if I catch you pouring my beer on your...

Actually I've been doing some thinking and I came up with my own Irish stout recipe based off the Beamish recipe. Target OG: 1.042-45 FG: 1.009-10 SRM: 100+ (dark as a coal miner's *******) IBV: 36 ABV: 4.2ish% 15 oz British Roasted Barley (500L dark color, dry roasted flavor) 4 oz...

I've heard beer is good for the skin and hair at least.

I love this thread. Every new brewer should read through these.

With just a short seven or so weeks until the holiday of our patron Saint I was just wondering who was brewing/cooking anything special for the big day? I've got my eye on a particular stout recipe and the ingredients for a fine plate of bangers n' mash! Beamish Genuine Irish Stout clone: 5...

One last note! This batch is going to be named "The Embryonic Cronic" because my wife and I recently found out we're expecting our second. I may wait to crack this for the birth day! Cheers!

So not to be a thread necromancer or anything, but I just had myself a little facepalm action. Yesterday I made my first leap into the world of all-grain brewing and as such I thought it would be a good idea to start with something simple and light in gravity. So naturally I chose a Belgian...

Time for an update! After making my first gallon I made a second gallon two days later with roughly 50% more fermentables and I hit it with red star champagne yeast because I wanted something I could sip on as well as take paint off my walls. Anyways, about a week ago to took a gravity reading...

Right on. Its good to get that cleared up. The only sparging experience I have is with fly sparging but batxh sparging sounds way quicker. I wonder if stepping up the grain bill by about 10% would compensate for any lost efficiency.

On average how many times do you need to rerinse the grains before you've gotten to the OG?

What I was actually referring to was a passage from the mashing section in "Beer Captured". I'll just copy the exact passage; "If you do not have an adequate sparge arm, use a method called re-mashing, which was implemented by some of the first brewers, and still used by some breweries today...

I was reading in a book I snagged from my lhbs about mashing techniques and they mentioned something I haven't heard anyone talk about before. The concept was called re-mashing and basically instead of sparging you do a secondary stir and mash with the same grains after draining your first mash...

I've read quite a bit about how dry-hopping for longer than ten days gives grassy off flavors but then I suppose there may be several variables involved such as pellet or leaf, or possibly what kind of hops are being used. As far as the OG being .042 that definitely seems low. Mine came in at...

Do you want it to be sweet or dry?

Totally normal for DT from my personal experience and from the reviews I've read. I had the exact same concern when I tried my first bottle. On a side note though, popping a bottle of DT has become a "studying for finals" tradition for me. Started a couple years back when I was just getting...

I just brewed this last night and it smells incredible, but holy nutballs this thing is an angry fermenter.