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New Belchum Brewing

Yep, but the hops need to keep pace as well, to balance the sweet. Also, the higher gravity wort will inhibit the amount of alpha acids that are placed in solution in the wort during the boil of bittering hops. So, if you double the fermentables/extract, you will actually need to boost the...

As was mentioned in this thread: https://www.homebrewtalk.com/showthread.php?t=35138&highlight=quarterbock Papazian talks about making a low-alcohol beer that doesn't taste like water. He does a finished 1-gal high-gravity wort, which he then dilutes after fermentation with 3 gals de-aerated...

sounds like your methods were pretty good (aeration, etc). No sweat using a little tap water to top up, so long as your tap water tastes good in its own right. Nice job, and enjoy future brews! P.S. I hear ya on the time constraints. No matter how much I prep SWMBO ahead of time, we seem to...

Welcome teacher! I used to teach the rugrats. Brewing is much more fun.

Welcome mate! Glad you found the decent american brews and not the designer brews. The people on this site are awesome. You'll find a lorry-full of information :)

Slogan: "Three Fingered Ale--Shockingly Refreshing!"

It "should" have a full bodied feel to it. Is that what you mean by thick? It can give a thick impression definitely, but also be smooth at the same time. As for scorching, take a taste. It could be, possibly not. Your taste buds will be the magic 8-ball.

This is some interesting info on grains: http://www.rjspagnols.com/resource_view.asp?HandoutID=46 Some specialty grains give only color/flavor, and are good for steeping. Others do impart sugars and should/can be mashed along with the base malt.

Off-topic, but my wife and I did the British Isles for our honeymoon last year! So, I won't sit here and bombard you with my recommendations, but if you are interested in any, PM me and I'll gladly share.

Iron Orr beer---Pour some down your Orrifice!

the higher temp certainly will affect the final flavor, but most likely not enough to screw it up. It should simply bring out some characteristics (fruitiness, "hotness") more than others. I bet it will be just fine. That yeast should be fine at higher range you describe. You might lose some...

Bom Dia, como vai? Welcome to the site, and that is most of the portugese I speak. You live in a beautiful country. What kind of beer are you making?

The best is the Lycanthrope Lager: "Because Silver Bullets Suck!" That's clever!

I've used a two-liter swingtop growler multiple times to bottle. Let last one sit for 6 months. Had a real good POP when I opened it. Again, so long as it has a good rubber seal and the swingtop requires a bit of effort to lock into place, my experience has been 100% positive.

From what I'm reading in "Brew Like A Monk" yeah, no spice additions, by-and-large. The yeast plays a HUGE role in the flavor, as well as actual belgian candi "sugar"; which is a syrup many of them use, and not a rock candy like we seem to have here in the states. Yeast type and fermentation...

Welcome! I find it inordinately fun to create recipes. Guess I'm a beer nerd. Enjoy the site. The people on here are really cool.

#3. It reminds me of the SRV sticker Stevie Ray Vaughan had on his guitar "#1". Simple, classy, purposeful and uncluttered. Nicely done! I think if SWMBO designed me a label it would read something like: "STOP SPENDING MONEY ON BEER AND BEERMAKING STUFF"

If you've drank beer while someone else has brewed, then you've already mastered 1/2 of the art of brewing! Welcome and patrol Craig's list for cheap brew stuff!

Yeah, dig the theme! I live in DC, so my beers play on that: Home Rule Hefe, Voteless Weizenbock, Crack-addled mayor maibock. The possibilities are almost endless. Great job on the label, and i like olllllo's suggestions.