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Voted!

733 + 5 gal chocolate stout =738 gal

4 stout mugs, gift card to LHBS, a cookbook focused on cooking with beer, and a brewing themed t shirt. Oh, and the periodic table of beer styles framed up nicely.

+1 for Dry Dock and Copper Kettle. Those are the closest breweries on this side of town and I enjoy most of their offerings. I typically use Brew Hut for ingredients because they're the closest and seem to have a big supply. It does seem like all of their hardware is pricey though. Not sure if...

Trappists Rochefort 10 and a Westmalle tripel.

+1 to everything this gentleman said. I would also recommend Freshcraft for food and great brews if you're not up for pizza. It's between 15th & 16th on Blake St. Also, Avery, Crooked Stave, and Odell are the others I'd check out if you have time.

LOL, awesome First time using DME I was making a starter and made a great volcano on the stove

Pole

BierMunchers Centennial Blonde.

My wife is in the pro stout group. I'm not sure it's her favorite any more though. Now she's a fiend for sours and the Duchesse is easily top dog.

Bells Midwest Pale Ale

I have no advice to offer but saw your username and wanted to stop in to say go Tigers! (I'm an alum.)

+ 19g = 52,018

I just took at gravity reading at 14 days, and it appears my apparent attenuation is 85.5% = (1.083-1.012)/(1.083-1) and it came it at 9.4%. Is that right? :drunk: Sample tastes great! Returning it to the chamber to cold crash and keg on Sunday.

Clean up on aisle 7.

My mother in law, who hasn't tried a beer in the last 30 years until I gave her a little kriek the other night, just tasted the hydro and said, "Wow, that isn't offensive at all!" :D Thanks BM! Looks like my yeasties were hungry. Brewed 11/10 and today it was down to 1.002, for a nice 5.1%.

Thanks! Guess I'll just leave it be and keg it Saturday.

You guys cold crashing this one before kegging? I brewed it 9 days ago but its sharing the fermentation freezer with another brew that calls for 3 weeks to ferment so I can't really lower the temp there until 12/1 or so. I could move the bucket to the keezer but I don't know if 45° is cold...

If you want to be able to do big beers, go for a 15 gal pot (~59L). I just did a BIAB batch with a 19 lb grain bill for a 5 gal batch and wouldn't have been able to do it as easily with a smaller kettle, or at all with anything less than 10 gal.

Thanks folks. First time with a starter and I just spaced it. I should have used the magnet to remove the bar as soon as it was done on the plate, or at least put a sticky note on the flask like the one that's now on my bucket.