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yes, that is gooood advice. I have done 2 and 3, acctually added trappist high gravity, becuase I bought the wrong yeast to start, but no harm in taking it to THAT yeast's max and then adding WLP099 right?? Certainly going to buy an O2 setup, and get a reading on my fermentation temps, I bet...

I have never brewed all grain, but I imagine that only works before you pitch yeast.

dang it..... it seems to have stalled for me :-( but I didn't get to oxygenate as I hoped to, forwhatever reason. I stirred vigorously and added another starter of yeast, but hey, high gravity is chalenging for a reason, and I love that I might finally "fail" at beer

I wish I had a way to test this for you guys!!!... side by side like that sounds killer, but until that wireless gravity meter makes its way to my house.... I apologize.

I am also making something like this, wish I had time to cronicle it, and I SHOULD.... but, I found that I can use my theif if I put my hand over the top, it doesn't let any wort into the theif until I'm below that layer. 3 days in, I'm at 1.080 started 1.100. haven't started sugar additions...

Being a great risk taker, I decided to test this out, and so far, it's working better than I expected. I used a lab doser to get .3ml OO ontop of my pitched batch, I poured the wort hot, topped with distilled water mindful of stopping areation during the process (no glugging sound, no...

and with that... this thread is (puts on sunglasses) DEAD.

Not really. It costs $6 a pound for belgian candy sryup, and I used less than $1 worth. Cane sugar is only 1/3 of the cost, but you only use $0.25 worth. I think the extra few cents is worth it. There is a law of diminishing returns with everything, and I try to push that limit. it was a...

did this last night with a french saison. I used clear cany sryup. I was and am wasted, so I dunno how much, but I feel like 2-4 oz were used for the 5 gallon keg. I have NO idea how it's gonna go. I did it because I didn't really add any candy sugars, just malts, and I loved the french flavor...

Hopefully I remember to show up! Sounds great.

Oh, I lost the picture of the keg! But it's in Boulder Colorado, they have 50 taps with beers of that caliper, and are building in another 26 or 50 taps once the second fridge is installed. Also their bottle cellar is amazing, they bought all the Dfh beers in the region, AND their pizza is...

The closest I've come to this beer in 2 years. While I hinted they may have to up their security, I found they would be tapping it in September, at the Back country pizza kitchen and tap house... Any theives looking for work?

I am back home, just found this little wood pile in new england, with several distinct yeasts and several more fungi. I'm collecting slants, just wanted to document this..

After a month of secondary, I feel 3 oz of non boil medium french oak is my most prominent flavor.... Next time I will try 3oz boiled, strained soaked in bourbon and 3 vanilla beans. In the mean time this beer will be left in my keg (the first keg I filled might i add) until ski season. Huzzah...

This...... Made my night. Same flavors as always despite my fears.... Sigh of relief..... The store only received 6 4-packs "1 case a week". I have 4 of those....

+5 with 1oz tettnanger = 2024 gallons

Redstone meadery for sure... They are local, I use their bottles from the tasting room for my own,(there is always an ounce left, so I sample them every time I pick them up) they are grolsch style flip tops. Nectar of the hops, blackberry melomel, and their cyser are my favorites, they also have...

oyster eh??? I was considering putting Worcestershire sauce (anchovies taste intended) in a brew, obviously I have NOT done that yet... but I am intrigued. Can you describe that brew a little more?

Just brewed this. I.... can't wait. Wait, yes I can. but only because it has all the goodness, and as you say, more is better. more waiting, better.

I got into home brewing because this wicked awesome fiddler I know who basically established my beer palate, had moved to Utah in like September '08 and started brewing, and telling me "you gotta get out here, the skiing is perfect, and the homebrew is better!" I did not come out, and I...