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I would just make sure not to pitch the old oxidized beer into the new

Thanks for the input. Do you think that boiling the steeped dark wort potentially intensifies/increases harshness? In my mind I cant imagine it would since there would be no presence of the grain? This is one of the concerns I had and one reason I may do the method you mentioned

I agree with balrog. I don't think youd notice oxidation this soon. I'd give the beer a chance and get it fully carbed and condition for a week

@powerpunk5000 what he mentioned is what to look out for especially early on- the beer will still be drinkable just fading flavors. If you've never tasted full on oxidation (or sherry for that matter) you will know it when it happens. I've completely bailed on using crystal malts in my IPA's...

That's what I may do. Sounds the easiest way

I'll start by saying that I have been brewing for many years now and can count on one finger how many times I've made a stout. Just not a style I love drinking enough to keep a keg filled with. I do, however, love Guinness and want to make up a clone for St. Patty's this year. I've done...

I had a mess of a transfer once like you and it was because of the rubber ring on the inner portion was not fitting flush and would not hold a seal and would cause the beer to flush right back into the fermenter. So like you had to pump almost all of the beer into the keg... what a disaster. I...

Ah that would be good information to know

I believe that no matter how much of the volume you put into the fermenter, whether it be 1 gallon or 5, the OG would be the same. Your post boil volume of wort carries the same OG throughout. The way you could increase your OG next time is to reduce the post boil volume (ie boil longer) with...

Congrats on your first brew!

Good luck on your first batch!

Email [email protected] you are interested in receiving a sample of their new Brumalt

Thanks.. learn something new every day Now I was able to do some research on brumalt (I had no idea it was a malt- or similar to melanoidin/honey malt). When you say you prefer the Brumalt over Gambrinus product- are you specifically referring to the Great Western version of Brumalt? it seems...

oh no! No bad energy from me ha! :mug:

You have a lot of options really. What yeast do you have? You could make an (English-esque) pale ale type with the pale/marris otter and then maybe 1/4# or less of the crystal 75. And then use the 4 oz of the Willamette and hallertau. Are you limited to the grains you listed?

I really hope that dolly is secure :eek: I can only imagine the mess of a 25 gallon batch taking a tumble...

I enjoy reading through Beer and Brewing Magazine and stumbled upon an ad for a free sample of a new malt by Great Western. Its called Brumalt and is described as "the newest creation...Tart, but slightly sweet, Brūmalt delivers a lively complexity not found in other malts" Has anyone used this...

Those things are so cheap. I remember when I first started brewing one of the wings snapped clean off while I was pressing down. Go get a bench capper. It is worth the money

You can always boil up some more DME, cool, then pitch to the fermenter to get those 25pts back

Also, point him in this direction to join the forum himself! There is an enormous amount knowledge (and help) and its also a fun community to be a part of