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For the record, I am NOT in prison. Nor am I trying to make some sort of kool-aid toilet hooch. I simply want to add 1 or 2 boxes of breakfast cereal to a regular beer recipe. I don't plan on doing anything extreme like in the GaP thread...

So, how would one go about formulating a recipe that used breakfast cereal in the mash? Yeah... I know it is weird. Have any of you ever tried this? It seems like you should be able to get some fermentables out of it, as well as some unique flavors. I am just wondering how much to use and if it...

Oh yeah... Primantis is friggin awesome!!! I plan on going there at least a couple times when I am back in town next month to catch a Pirates game. Went to school in Pittsburgh - that place has a lot of great restaurants and bars, and the people there are die hard about their sports (aka don't...

This kind of makes sense because of how big the beers are, so I tend to agree with you. I think I will try to mash at a lower temp to see how that affects my FG. I am going to do the same mash as I did for my Kölsch (excellent results) - 149º for 90 mins, with a double batch sparge. I...

Oldsock, what was your final gravity on that beer? I plan on using the wyeast 1007 and making a pretty good sized starter. I do not want a really sweet beer, so anything I can do to help dry this out would be good. I think I will use your suggestions for cutting back on grains, and I am upping...

Oh... if anyone has any good ideas of how to get the final gravity down, that would be awesome. I want an 8.8% beer, but I don't want it to be overly sweet. So if I can lower the FG, then I can take out some grains to reduce the OG (so I keep it inline to make 8.8% abv).

OK, I want to make a Doppelsticke Alt (which is kind of like an Imperial Alt), but am having difficulty in finding information to build a recipe that is true of the style. There just is not a lot of information about the style because it is so rare. It sounds AWSOME though! So based on what I...

This article seems to be gone from BYO now. Could someone post the recipe please? I am wanting to make a doppelsticke altbier, and it sounds like you found a good one!

Uhhhh DUH... my couch is in the living room and my keggerator is in the garage. HELLO!!!!!:drunk: That is a BIG trip!

Where do you have your plants? Mine are full southern exposure where they get a ton of sun all day long. And it gets pretty darn hot here to. Despite that, I do not water a ton. I move a drip line bubbler (which only runs about 15-20 mins per day) from one plant to the other every 3 days or so...

This is my first year as well, and I have two plants - chinook and centennial. The centennial is very healthy/bushy but short (only about 5 ft), and the chinook is over 20 ft and still going! Both have little flowery-bud-like-poof-things ALL over... are these what you guys are referring to as...

+1 on Laughing Dog in Sandpoint. That place has some killer IPAs - especially the Alpha Dog and Hopzilla Black Dog! GO!

I am going to try to find some German 3L Munich to try in there. I know it is still EXTRA color, but it would be 70% less than what I currently have. That, combined with a reduced boil time (75 mins instead of 90) should help greatly. I love the flavor of my beer, so I do not want to take out...

I know it wasn't the hops. I used small amounts of low AA German noble hops. 1 addition at 60 min the other at 5 min (i think). I could have sworn that the munich was 3L, but I just looked up the munich I used and you are right - it was 10L. Damn. Good call noeldundas. I guess I will just have...

I am trying to figure out why my Kölsch is not as light colored as it should be. I used 9 lbs German 2-row pilsner 1ºL and 0.5 lbs Munich 3ºL. Mashed at 149º for 90 min, boiled for 90 min. It is darker than it should be and I was thinking that the only thing that might cause that, is a longer...

That there is funny stuff - I tell you what! :D

Gelatin has no effect on bottling in my experience. There is still enough yeast to activate with the priming sugar. It may take a bit longer than normal, but it also helps collect the sediment in the bottom of the bottle, so you can pour easier without watching for yeast sediment. That is a good...

Double Mountain is in Hood River right? Regardless, a Kölsch SHOULD be brilliantly clear and clean. You are right about commercial version being filtered, but you can get great clarity with finings, cold temps, and time. If you have any import beer stores near you, I suggest trying a real Kölsch...

I used that exact same yeast on my Kölsch and it is very, very clear. But I did use irish moss in the boil, lagered for 6 weeks and used gelatin for the last week. It was still pretty clear without the gelatin though. The high mash temp is interesting - typically a Kölsch is mashed at a very low...

What temp did you mash at and for how long? Any sort of finings for clarity? How clear is this beer?