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This came the closet that I've made--but there was a certain level of roast missing. I subbed in Aromatic malt because I was missing the fruitiness of it the first batch I made, but I am thinking now that it is an issue of mashing temps rather than aromatic malt. Or maybe fermentation temps...

If you ship it, I'd point away from UPS. I build tube based electronics as a semi-hobby and I've learned the hard way (to the total tune of around 10k) that UPS destroys everything. I use DHL.

I'm drinking this right now. Delicious. I only made two changes. I added 6 or 7oz of aromatic malt, and since I bottle I used brown sugar instead of corn sugar. Of the 4 Porters I've made this is by far my favorite. And SWMBO likes it, as well. And she normally HATES Porters and...

This. For a while the local Asian market had raw barley, too. As cheap as it was, it gave me a chance to see just how bad I was at making malt.

I am drinking a bottle of a tweaked version of Ed Wort's/Bee Cave Brewery's Rye IPA. I changed the crystal to 12 oz of crystal 40, switched Vienna to Munich (because I had Munich), added a poundish, plus or minus a couple of ounces, of two row (because it's what I had left in the bag), and...

My braid used to do that so I anchored it on the other end of the cooler. I don't have a single line, I've got two pieces coming from a T fitting (or whatever it's called), with the ends attached the the bottom at extension without stretching of the braids, with SS washers, bolts, and some kind...

Maybe because it's local, but Allagash Black. I don't let myself have it very often though because it's far too drinkable for my palate and I always end up time traveling to the point the next day where I am apologizing to people.

I'd never used it before, ever--won't be making that mistake again. For the record, it smelled delicious pre-mash!

15g Imperial IPA (5x3) 5g Chipotle Wheat 5g Honey Porter 5g Orange Wheat 2.5g Smoked Chocolate Stout 2.5g Dogfishhead clone 2.5g Christmas Ale 2.5g High Gravity Red Halloween Ale So... 28,977.5

Mine... I like really smoked, peaty Scotch so I figured... 2lbs of peat smoked malt, 2 lbs of munich, and 6lbs of pale malt which I took the liberty of roasting in the oven, followed by a fuse blowing on my fermentation setup's circuit and 90+ fermentation temps with a vial of wyeast...

I noticed this, too. It used to be one of my favorite beers, but the last 4 or 5 six packs I've gotten have had this weird, sugary medicinal thing having over them. Friend of mine said it tasted like they brewed DGA in an uncleaned Rasion de etre kettle, and that's exactly correct, for me...

I made a Chipotle Wheat a few months ago. Two weeks after bottling it was exactly as you'd imagine (after reading the recipe below), a hot, citrus wheat beer. But as of today, it's nothing more than a smoked wheat, barely a hint of heat. I've not done a lot with peppers in brew so this...

Thanks!

I think I might go to the LHBS to get more hops. I like hopped-to-hell beers, even if it breaks style. Ha. If I wanted to bump this up to about 70 IBUs or so, what's a hop that'd compliment it well?

I've got Nugget at 13% Kent Goldings at 5.8% and Fuggles at 4.5% I've never really checked the AA ratings before in different programs; that's what it says on the packages.

Those hops would but it in the low 60s, as far as I can tell. Is that wrong? EDIT: not 60s, 40s.

8# Pale Malt 2 row. 2# Munich 1# Vienna 8oz Crystal 40 2oz Chocolate Malt 2oz Honey Malt .5oz Nugget (60 min) .5oz Fuggles (30 min) .5oz Kent Goldings (15 min) .5oz Nugget (10 min) And if I want to bump the ABV I've got Dextrose and Candi sugar, but I'm not worried about that...

He died quite a few years ago and all of it fell into pretty bad disrepair. If I knew anything about metalwork I'd try to fix it, but I don't. The only things I've got access to, really, are the whisky barrels he snagged during WWII, but I don't even know if they're usable. That's fine...

Hi. My name's Kurt. When I was growing up, every year my grandfather would make a 10 gallon batch of beer for each kid my grandparent's had (which, by the end, was 80 gallons) in June, to be opened on December 31st. He worked in metals in the army, then as a welder for Bath Iron Works in...