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it's mine.

Don't start the dry hop until the fermentation has finished and add the Irish moss in the final 10 minutes of the boil. Good luck!

Go for it, brew your recipe! It'll be great, you'll learn more from it and become a better brewer as a result.

True, just can't help it.. :)

Shop there several weekends a month, really like the place. Wild Wing Cafe is on the other end of the same strip, we pick up a few things from Brewmasters then grab some awesome wings. War Eagle!

Depending on what you are trying to do with the extra 2 oz. If you want a more bitter result add some of it at the beginning of the boil. Flavor should go in 20ish to 10ish, aroma at flameout. You could spread out the 2 ounces across all three.

Here's one resource for hops, grains and yeast. http://www.byo.com/resources/grains

You might want to consider using maltodextrin to add to the body of your stout. It gives your beer a creamer mouth feel.

La Flor Dominicana Figuado is an excellent mild/med cigar to start with. I personally stay away from flavored smokes, but to each his own....

I'm brewing a recipe this weekend that calls for putting chocolate nibs in the secondary. The only nibs I could find are raw. Do I need to roast them or is it common practice to use them raw? If roasting is needed, how should I go about that? I understand it is really easy to burn them, thus...

Assuming you are going for a dry stout, I think the cocoa will add some bitterness so take that into account when you are thinking about your hop selection. Looks good though.

After doing some reading, it looks like I'll need to do a mini mash with the flaked oats in this recipe. I read something about having to add some base grains to the mash to make it work. What type of grain and how much do I need? Can it come out of my current grain bill? Going to my LHBS today...

Would like to hear how this one turns out for you. I have a honey pale ale in a secondary and plan on kegging it this weekend. Also my first batch with honey malt, can't wait to try it.

Red, thanks for the info. I'm counting on about. 1.5 gallon evap rate, leaving me with 5 gal at the end of the boil. I know I'll have to adjust as I go since I don't know the evap rate going into it. So with that said, do I scale up for a 6.5 gal boil hoping to end with 5 gals or do I just plan...

Made a few mods based on feedback... fire away... Target OG - 1.063 Target GF - 1.016 IBU - 39.1 SRM 37.98 1 lb flaked oats (baked @ 325 for 75 minutes before steep) 1 lb Carmel 40l 1 lb Chocolate Malt 8 oz Roasted Barley 1 lb Extra light DME 5 lb late addition Extra light DME 1.5 oz East Kent...

Welcome, Woodstock here...

I built the recipe with Beer Alchemy to come up with the original numbers above. So how do I compensate (or should I)? I just got a 40qt brew pot, normally do a 2 gal boil so this will be my first 6.5 gallon boil, planning to end up with 5 gallons after evaporation. Do I use a multiplier, say...

Great, thanks Mike. Plan on brewing it this weekend. One more question for ya. When did you add your 3/4 cup, during boil or in the primary?

Planning on yeast 1083 Irish ale yeast. Should I consider something else?

Should I consider chocolate nibs in the secondary?