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Robust porter from the second runnings of my RIS. This thing is crazy complex, coffee and vanilla additions and freshly kegged. Chocolate, smoke, coffee, vanilla, spice, some maple syrup I'm the nose. It was an after thought that turned out amazing!

Also, if you have a recipe that you need help with or just have questions about substitutions, post it in the recipe forum and everyone would be happy to make suggestions.

Sorry I didn't clarify about the term cold crashing. All I mean by this is to place your fermentor in a cold location for 12-24 hours before bottling time. When you are ready to bottle, siphon into your bottling bucket(being careful not to disturb the yeast cake/trub), prime with dextrose, mix...

Also what was the pre dough in temperature? It sounds like you could have mashed too high. I'd be shooting for 150 or thereabouts for such a beer. Sounds like a case of brew day obstacles! Losing the thermometer and whatnot

Couple things that can improve the overall product. Know the yeast you are using your substitute is a pretty lazy yeast that requires a higher mash temp and fermentation temp. The London ale yeast would have given you great results, you could also try 04. Hop bags can be great or detrimental...

Nelson. Citra. Galaxy. IPA dry hopped with 3.5 oz of Citra, Simcoe, Cascade blend. Definitely the most tropical beer I have ever brewed. It actually reminds me of heady without the pine note.

2012 bourbon county stout, first chance to try this beer. She is boozy young like this! Going to pick up a couple to age. Hard to beat a well made imperial stout.

Have founders ryepa, centennial ipa Sixpoint diesel, brownstone. Can get others Access to Maine beer co. (Lunch is hard to come by.) Baxter brewing, and allagash. Looking for surly, dark lord (would do a couple for fair value, Pliny, Loo

I hear you, my wife and I had some friends up for the weekend. It ended with my keg of Apfelwien, English pale, and most of my graff. Dang luckily I have an apa, ipa, coffee porter, and a huge ris in the pipeline.

My time is easily worth 257 dollars an hour. No more no less. I make expensive beer.

Craftcans.com Great site to look at the offerings.

Heady, any tall grass, any six point, surly, torpedo, snpa, baxter, ten fidy! So many choices!

Zing. I like it.

Some meads can stay in secondary for years. I've heard of one in particular that was in for nine years. I love this idea too. I'm going to do this for my 3 month old. Probably a sour.

I'd drop the caramel down to >lb switch it to 40/60, add some Munich, a little red wheat. Possibly some warrior for bittering and save the simcoe for sub 10 minutes and have a big hop stand.

Depending on the year strain, it sounds like you fermented too warm

Seconded on the amount in the cylinder, that can be misleading if you don't have enough

Add the gelatin to a bowl of cold water microwave for 30 seconds at a time, stir keep doing that until it is clear. Add to keg, pressurize, bleed o2, crank the co2 up and shake. Leave it for a few days before you pull your first pint or two until it runs clear

I'm currently doing the stay at home dad business with my little guy, while waiting on the police academy to start. It's actually great to spend so much time with him now.

Can you post a little more about the recipe? Also what you feel it's lacking after tasting it. MO and nugget sounds promising.