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I will do the raisin thing later today. I wasn't too worried about fermentation, yeasties are hearty little guys. my gravity might be closer to right than I thought, I did a 2 gallon batch. I was more worried about it tasting like death. Im not too worried about it clearing, I wont be handing...

My friend just got married, and I couldn't go to the wedding, so I decided to brew up some mead for him while I was building some beer. Well one thing lead to another and I RDWHAHBed a bit too much. Long story short I threw just about everything I could think of I to his mead. here is what I...

Holy cow! A lb per gallon! You sir are MAD. Glad it turned out good. Not sure I'm that ballsy yet. As I drink my way through the bottles I am noticing the peat flavor is mellowing substantially. It is still a great beer, but I wonder what the bottles I set aside will taste like in a few years...

Thanks! Nothing against the guys who said go low, but I am just starting out in the brewing world. I want to push the envelope a bit and see what I am capable of. No one ever hit the moon by playing it safe. Either way im just glad it doesn't suck. Im even more excited that it turned out...

I had a bottle of this last night. delicious. A smooth chocolate flavor up front followed by a deep rich briney peat flavor. The peat mellows after a second or two and you are left with a hard to place taste on your tongue. That is, if you like that sort of thing.

After 2.5 weeks in the secondary, I bottled this yesterday. My how the flavor has evolved. If you have ever had Left Hand Breweries peppered porter, it tastes something like that. I love it. Lesson learned though, If I ever make this again (which is likely) I will need a bigger kettle. A much...

If you put your metal kettle in an ice bath, and then ran the cooler and prechiller combo, stirred the bejeebies out of it, you shoule elicite enough heat transfer to cool that beast down to a manageable temperature in short order.

, delta T is one of 3 things (and the easiest to manipulate) that control your heat transfer rate. So if you use the pre chiller to lower the temperature of your cooling water you will have a higher heat transfer rate. Assuming you can't get your delta T All that high (since the south is hot)...

I used brown sugar when I bottled my oatmeal stout. Turned out decent enough(i also threw in fresh vanilla beans). I would be careful with the amount though, you dont want to over prime it. As for the coffee, I have never done it. I would read up on read how much other people use. I think...

If you put the zest in the secondary I think the flavor will come through more.

I guess the old adage 'RDWHAHB' isn't just for making beer, turns out it applies to life too. Glad you're still kicking, and I can only imagine the flavorgasm that your barley wine is going to induce.

I racked into the secondary today, FG 1.02. There was alot more chocolate flavor than I had hoped, but then again I did add 1# of chocolate. the peat didnt come through as much as I had hoped. It is there though, more in the finish than up front. All in all I am pretty happy with the way this...

I brewed this up last night, with a few changes (mainly because I didnt read my recipe before I tossed grains into my kettle) I ended up using 1# of Beth carmels, 1# of chocolate and 1# of peat. OG is 1.079 or so. Definitely the biggest beer I have ever used, I hope my little safeale 05 can...

A thought to solve the thermal expansion problem: install a relief valve that relieves to an expansion tank (aka an over flow tank). That way you maintain a solid layer of oil while minimizing over pressure and possible rupture of the drum. Im not sure what size or pressure rating you would want...

The grains came in the other day. Holy carp, there is a beautiful peat smell coming from a nice unassuming bag. I see why alot of you warned me about over peating... 2lbs is way too much. 1 lb it is. Fortune favors the bold.

PM. Sorry, I have fat fingers. As for hops, I agree. I was going to throw an oz of each @ 60 min and then .5 oz every 15 min. too much? I really want to showcase the peat.... I read that 5% of the grain bill was a solid peating.... I will definately up the chocolate though.

Yea, I just did the math... 11% I may cut down to 1 lb, that will be 6%. I am looking for a nice Laphroig like peat flavor. I know it is alot, but I think it will go well... Time will tell.

I wanted to brew up a peated porter, but I couldn't find a kit I liked, so I decided to build my own. The only thing I haven't figured out is the yeast, so any suggestions are welcome. 8 lb maris Vienna malt 4 lb vienna malt 2 lb Simpson peated malt 3 lb DME 2 oz choc malt .5 lb Carmel 120...

As soon as I saw the little blue VW sitting in the back, I knew I was going to like whatever you made, little did I know that I would be plotting ways to convince the wife to let me buy all kinds of goodies. I dont even keg, and I want to build this magical barrel of happiness. From one mk IV...

I like your style. I wish I could get my hands on one of those hop infused beers.