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Thanks for commiserating @Biscuits ! I really enjoy making beer - It is fun, it's stress-relief, it satisfies the 'creative' in me. I'm working towards this... @Homercidal truly these are pearls of wisdom ;) @DemonsRun @bobeer @dunnright00 it's nice to hear I'm not alone! I like...

I have malt in the basement, hops in the freezer, and yeast in the fridge. But I also have... A full-time job, three kids 6 & under, a 7-month pregnant SWMBO, an old house that always needs something, and a honey-do list that grows longer faster than it grows shorter. And where does...

There is a recipe for a porter very similar to what you suggest here: http://perfectpint.blogspot.ca/2012/11/brew-day-east-india-porter.html I would like to try brewing it someday. I've done a porter that was 65% pale/35% brown - it was ok, but I didn't mash high enough an it ended up a...

This makes sense. Thanks JT! This!! Thank you Yooper! Goodbye priming calculators... No worries Ben! This topic has been muddy water to me, so to speak, until this thread. And I like BYO too, but when in doubt, I cross-reference with HBT! Thanks everyone! :mug: :tank:

Hmm... Interesting. I was thinking of bottling in my ~57F basement in order to avoid disturbing the yeast, and then taking the bottles upstairs to my ~67 closet to carb up. Psylo and JT had me thinking I'd use 67F as my temp, as the reasoning about residual CO2 makes sense. Maybe I'll bring...

Thanks @Psylocide and @jtratcliff!

Please help me know how to answer this priming calculator - it wants to know the temp of the beer. My porter's first two weeks of fermentation were 65-67F. Then, after FG stabilized, I put it in the basement where it is ~57F. It will have been there for a week by the time I bottle it this...

Some might say Special Roast, but it's not really the same thing... I would say you could roast your own brown malt (there are threads here on how-to), but they suggest letting your home-roasted grains age for a couple weeks before brewing with them... What are you making?

I just bought the exact one to replace my old, busted, dollar store spray bottle. WHEN it breaks, I'll have to remember the ginger ale bottle :D

Yesterday I got my rhizomes (Goldings & Challenger) AND the new issue of BYO. Good mail day...

+2.5 gal Old Ale +2.5 gal Eng. IPA +2.5 gal Best Bitter +2.5 gal Smoked Porter = 8429 gallons

And here's a tip I learned here: buy a bottle brush, snip off the handle, put your cordless drill on the end of the wire, and bottle-washing has never been easier of faster!

Is this blog still active? It belongs to @bierhaus15 on HBT, right? I love this blog, it has tons of great info, and I've brewed a number of the recipes with great results. I hope Will keeps posting!

Looks like a typo here set us back 1,000 gallons - New total should be 42,860 :mug:

42424.5 + 5 porter + 6 nut brown + 6 special bitter + 2.5 Vienna/NBrewer SMaSH (1st AG!) + 2.5 simple porter + 2.5 English IPA + 2.5 American brown + 5 RIS = 42,456.5

Thanks everyone - that's good to know that the flavors/aromas will stick around if I add it to the boil (probably with 5 mins left). No worries about the fermentation? That the yeast will fill up on simple sugar and leave behind some perfectly good maltose? Right on! Nice to see another...

Next on the brew schedule is an Old Ale with an OG of 1.084 and an FG of 1.023. The recipe (half batch) calls for 6oz of molasses added to the boil - but I just read that Jamil recommends (in this month's BYO) adding simple sugars near the end of fermentation. What do you all think? What...

Thank you - I've made a little spot at the bottom of the linen closet ;)

I just bottle an American Brown and a RIS yesterday. But my basement is 55F - is this too cold to get proper carbonation? SWMBO is kicking my beer out of the upstairs broom closet...

One of these would be great - Thanks for the opportunity!