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I have a three month old baby boy, I have actually brewed 4 batches since he was born. So I guess it hasn't suffered too bad, just end up brewing at weird times with late night clean up. Can't wait till he's old enough to help!

I would lower the Munich, add some crystal. Charge it with magnum for clean bittering at 60 and save all of those simcoe and Amarillo for 15 minutes and under. At the end of your boil, whirlpool for longer 20/30 before cooling. Then dry hop later on.

I have never tried this. I don't see why it wouldn't work. Lower the pressure so there is no foam and prime what you pour out. Asking because I know a buddy will want a beer in a bottle to hang on to and I don't have a counter pressure filler currently

Magnum is great for that bittering addition, I'd keep the A, C, S for within 15 minutes, whirlpool, dry hop. Save some citra and amarillo and a little less simcoe for dry hopping.

Yeah I think this is the way to go. May play around with the two grain bills and specialty grain combos. Thanks all.

Does anyone have any cultured Conan on hand? What would it take to get some my way. Besides finding HT and culturing. Trades? Good will?

No. Not worth it. Bottle bomb warzone

I brewed 20 gallons for my 80 guest wedding. Seemed to be just enough. To the point of cider... Brandon O's Graff would probably be a crowd pleaser and its quick. I'd also check on your local laws for distributing your homebrew at an event. Some caterers will not allow it

Edworts haus ale is an easy great tasting brew. Also consider a darker beer for example a porter or stout. They are a bit more forgiving to off flavors.

Allagash Cerieux Then homebrew IPA and some apfelwien

Didn't know how to delete the thread. I realized I would get more traffic on a more general board. Thank you though.

MC, yeah I had to adjust my audience I think. :mug: Thanks for a reply guys. Yeah Im figuring it will be pretty sweet and some of that biscuit might get lost. Will probably mash high and add a half pound of 40L Do we think that I should up the FWH bittering to balance this bad boy out? I'm...

Sorry for the lack of beersmith or an equivalent. I'm not at my regular computer. The run down: At the LHBS my grain bill was crushed and mixed, great! However looking at the invoice sticker he mistook 1/2 for 2lbs of Biscuit malt. So right now I'm looking at 13#-American 2-row...

I second the importance of the hydrometer! Also look at what yeast you are using. All yeasts Have different levels of Flocculation ( higher the flocculation, clearer the beer) Some yeasts also just require a bit more time to flocculate. I have had white labs California finish in 4 to 5...

Couple key procedures one should do would be to Cool wort down to around 70 degrees Sanitize everything that will touch the cooled wort Take a hydrometer reading to check your o.g. Making sure you hit your desired numbers. Sanitize everything that will touch the cooled wort, double check! Pour...

Bueller?

Assuming it was the 11.5 gram packets then yes! A good tool is mr.malty.com go to the bottom "yeast pitching calculators" ...then enter the info into the calculator, it breaks it all down for you.

I open the entry door and crack the garage door to get a cross-ventilation. So far no harm, no foul. I too mash indoors.

And so it begins. Are you addicted yet?

Yeast nutrient is not a bad idea for big beers like this too!