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Just brewed this, it looks more brown than black. I used London ale yeast.

Oh my that looks delicious. It's a spice rub I made for a chicken wing recipe on HBT. It was really good. Search anybody got BBQ 25 or apl chicken wings

Sorry Apfelwein is better than porn

Picture?

Nice color and glass. Can't wait to taste mine

My wife always makes granola and oatmeal so I just substitute Quaker rolled oats all the time. They are pretty much the same thing. You could have mashed a little higher for more body. It may be a little thin but should still be delicious.

Well put. I'm brewing this tomorrow but racking onto a California ale / Belgian wit yeast cake. Should be pretty good.

+1 on Cascade, plus they grow great here in Mass I also planted Centenial and Nugget Get em in the ground ASAP!

Just kegged a batch of this I brewed a few weeks ago plus threw 1/2 oz of cascade in a stainless steel tea ball I got at the mall. This is going to be good! I'll end up sampling tomorrow.

I believe I had a leak in my beverage line, after I had the gas hooked up it held at 10 psi for 3 days. Then I hooked up the bev line with a cobra tap, it was delicious. The next morning, my tank was empty. When I bled the stout, it was totally flat. My apfelwine keg still has pressure in it...

I am dong something similar but going for an imperial Belgian ipa 13# 2 row 3# crystal 20 .5# flaked wheat Nugget/summit boil aroma Amarillo dry hop Ferment a la Le Freak: day 1 - WL 001, day 2 - WL 550 Love your beer name BTW, please post a pic of the label

You should make your label look like skintight jeans

Ostomo, is this constant for all fruits or just blueberries? I've heard different amounts for different fruits

Some say sanitize the berries before freezing, just dunk em in starsan. Another option is to pasteurize t o kill any nasties. Or just risk an infection and thro em in. Assuming a 5 gal batch 1# per gallon will not yield much blueberry flavor; some say its un identifiable. But it sounds like this...

To get a little color and still comply with the SmaSh constraint you can always toast a couple pounds of grain, less than 20% total grain bill. Also gives a little flavor depth. I've had good results.

I agree with Rex, bump the rye or add some flaked wheat for head retention. I like the hops schedule. I've been toying with doing a two yeast fermentation a la le freak by green flash, this looks like a good recipient try it on.

Isn't Oktoberfest a lager?

The 05 should work well and let the berry basil flavor shine. Not sure about the basil, but the consensus I've seen is 1-2 pounds per gallon fresh strawberries in the secondary. I guess it depends how much fruit flavor you want. you could always taste test and add some extract before bottling...

Lol there was no replies when I started typing, love that

You generally get the best results at the lower end of the ferm temp range of each particular yeast strain. Fermentation also cause a slight rise in temp, so fermenting wort in a 70 degree room may actually be a few degrees higher. I typically ferment at 64-68 for ales, to give a little cushion...