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Definitely leave it upright. I bet you'd start cursing yourself every time you opened the door and either had to crouch under it or stand to the side while trying to get a fermenter in there.

Tannin extraction depends on the roast of the grain. For you, Frodo, not much is there, but the OP had dark grains for the color. Since they weren't in there that long, you may be good. Don't toss it until you taste it. It's a stout, so don't toss it until at least 3 months in the bottle or...

That's essentially all an apfelwein is. You take apple juice with no preservatives, maybe add some sugar, and a champagne yeast and you got yourself a powerful batch of hooch. I've got a friend who curses me whenever I bring up apfelwein, but it was his own damn fault for drinking 6+ bottles of...

Since you're upgrading to 10 gallon batches, that's only 3 of each. And that's pretty doable. Have him buy you the extra buckets you'll need along with the airlocks and other whatnots you'll need. For the stouts, begin brewing them in late Feb or early March. Primary each for 2-4 weeks and...

Yeah, if you bottle, do this. The yeast will still eat the sugar and the gelatin will help them settle very well. If you keg, add at the transfer to the keg but be aware you may clog the diptube, I speak from experience. Be sure to transfer with a nylon bag in case you kick up any sediment.

Modern grains can achieve full conversion within 30 minutes, according to multiple books I've read. I've done mash outs and not and I honestly can't tell a difference in my beers. If I was doing it professionally or getting near 1 barrel, I would do so. Plus, just about every time I've done a...

First, let's make sure we're adding it with the overall correct procedure. Make sure to bloom the gelatin in a small amount of water and make sure not to boil the water. How I typically do gelatin is add a little water to either a sauce pan or a ramekin and then heat over the stove or the...

Oh, and I'm not sure what flavors you'll get from peanut shells, so better to stick with something we know is neutral.

The size of the peanut shells is probably too big to help, unless you can crush them reliably to the size of grain husks. As for rice having hulls, since it's a grain it has a husk. Whether you end up with a stuck lauter or not depends on your mash tun geometry and your manifold. I use a...

Batch sparging is where you collect all of the water you add at initial striking, then close your valve and add some amount of water at a higher temperature to hopefully bring the bed up to around 168 deg F, let it sit and drain it off. Some people two two rounds of this and maybe even more, but...

I brewed up 1 gallon batches of 02, 03, 04, and 05 at the end of January this year. My friend has gotten all from 06 on and we're doing a tasting in December of all of them, and then after I brewed them he got drunk and won some eBay auctions for one or two of the ones he didn't have. I...

Yeah, I've never seen that before. Follow How To Brew by John Palmer or posts here on standard mini-mash techniques. I hope it turns out good for you. Good luck! :)

I'm surprised no oyster stouts have popped up. Maybe people are smart enough not to try them? I'll add one that's far and away my #2 most awful and that's 3Floyd's Brian Baroo. The bottle I got tasted of armpits and I will not try it again.

Big difference in steeping, say 45 minutes instead of 30 minutes, at 165ish and leaving the grains in while heating to boil and removing right before hand. The latter is what I took his post as saying. Steeping longer at appropriate temps will pull more color and flavor out, but tannin...

Wait, the directions said to put your grains in and heat the water and then take them out right before the boil? Are you sure? If so, never buy from them again. You probably pulled out a lot of tannins and will have a very roasty and likely bitter stout. The bitterness will be from the grains...

What style is it? Not all styles age well and if it's 2 years old... But, hell, if you don't like it, give this a try. You'll boil off pretty much all the alcohol so you can kinda just treat the beer as water, but be aware you do have unfermentables in there and you don't want to mess with that...

Your Warrior additions will double and the Centennial will add something like 5-10 IBU. So, you've added around 30 IBU or so. Considering the recipe called for about 130 IBU, I don't think you'll be able to really tell that it's 30 IBU higher. Our taste threshold is a little over 100 IBU and we...

FWH gives perceived bitterness of a 20 minute addition, according to Gordon Strong's book. I've found this seems about right with my brews I've done with FWH, but others differ on the amount and it probably comes down to sensitivity of the palate. I think 1.5 oz of Chinook for FWH will be a good...

Yeah, give it a try, then do another vinegar run to get rid of the PBW. I'd let it soak in the PBW for 20 minutes and then run it. Good luck!

Carapils/Carafoam won't. Carahell may, just a touch, I believe it's essentially the same as 10L crystal. I generally add 1 lb of one of them to a batch and I've seen others here suggest .25 lbs as being enough.