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just brewed this up today, thanks for the recipe! i added a little more honey and a little honey malt (saw someone else do this earlier in the thread) to fit in with the theme of a contest i'll be entering it into. definitely a lot of good information to read through on this thread.

I'll second the tart cherry juice concentrate being a no go. I used one ten ounce bottle of it in an Imperial stout and it dominated the other flavors immediately. It has somewhat fermented out and mellowed (in carboy about four months now), but it is still pretty unpleasant. I've heard of...

I just pitched the yeast into the first recipe on that same thread. I scaled it down to a 4 gallon batch so I could use an empty 5 gallon carboy I had sitting around, but with my horrible efficiency scaling down just meant using the same amount of grains with less water. I'll let you know how it...

Just got this one carbed up and it is awesome. I used oak sprials because that's all my LHBS had and decided against soaking it in red wine. I would have liked to let it sit on the oak a little longer but I have some family coming in town this weekend and wanted it to be ready by then. To...

My wife likes to use them in her cooking. You can use them wet and right from the mash tun in some recipes, or dry them and use them whole or grind them and use as flour.

I recently made a coffee stout and the recipe called for 4 ounces of coarsely ground beans to be added at flameout. I think it was too much coffee to use and I would agree with others about not adding them before or during the boil (even at flameout) because it imparts an unpleasant bitterness...

I haven't had the Evil Twin beer, but I brewed BierMuncher's Loon Lake Smoked Porter a couple weeks ago and used about 55% cherry wood smoked malt as my base malt. The smoke flavor is present but not overwhelming at all. There was a pretty good back and forth discussion over the Loon Lake beer...

just brewed a 4 gallon batch this afternoon. i am in the camp of no smoke aroma during the mash/boil, but i'm not too worried after reading through the thread, the grains themselves definitely had the smoke aroma present. all my LHBS had was briess cherrywood smoked malt, so i'll post back in a...

Just a quick update on this one. It's still sitting in the carboy and has really started to mellow out and have the flavors blend into something tolerable. I ended up adding some amalyse to it but the gravity is still at 1.030 so I don't think it really did anything. I've got two beers to go...

I'm planning on making this as my next brew this weekend. I was thinking about soaking the oak cubes in some red wine before I put them into the secondary. Hoping to end up with something similar to DFH 61. Has anyone tried this by chance?

Property insurance adjuster. Mostly farms and businesses with residential mixed in

I call mine Burly Brewing because I like to brew/drink big beers and I am a somewhat burly person myself, seems fitting. Brew big or go home! I'm trying to get my graphic designer buddy to design a logo for me of an imperial pint glass with two flexed arms coming out of the sides.

Odd Side is the wife's favorite place and definitely one of my favorites. They have a Belgian Dubbel that they age in Pinot Noir barrels that is amazing. That's one I intend to try and duplicate in the near future. I agree though, they do have a wide selection and some pretty out of the box...

Awesome, I appreciate the reply, I was hoping that would work. Can't wait to make the leap to all grain!

Here's my "hidden" kegerator. I made a section of Wainscoting that I can pop off for access to the fridge along with some venting channels and HVAC grates on the front side of the cabinets to dissipate the heat from the fridge. Being new to homebrewing, one noob mistake I made was only getting...

Did scaling up everything to the 1/2" fittings work for you? I am about to buy everything I need to make a mash tun with the Home Depot cooler and I was thinking just scaling up to 1/2" would be an easier solution but didn't want to spend the money just to find out it wouldn't work if at all...

Thank you. For the vents I just have two of these. I don't have any photos of the actual cabinet cutout though, sorry. I cut it up to the bottom of the first shelf so you can't see the openings from inside the cabinets at all. I also had a computer fan that was hooked up to my temperature...

The first picture is of the back of my bar and the kegerator is on the far left side against the exterior wall. The second and third pictures are of the removable section of trim on and off for access. The last picture is a view from the front of the bar and the tower coming through the lower...

I do, I'm out on the road today but can post pictures tonight... Any excuse to show off the kegerator!

My setup is similar to that with the exception that there is no interior wall behind it. It is a two tier bar and I made a pop on pop off section of the trim so that it can be easily accessed. When the trim is in, it is impossible to tell the kegerator is there. To dissipate the heat I drilled...