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Mine is just a nickname I used to have based on my real name, Lisa.

Sunset in Sanibel FL, beats the snow storm back home in the NE

In my chocolate stout I use magnum at 60min and 30min because it has a "clean" flavor profile and I want the roasty, coffee, chocolaty flavors to come through more so than the hops. But a berry/fruity flavor may work with vanilla, I think your choice of Williamette would work better than...

Welcome! I also use Brewers Friend to scale 5G recipes to 1 or 2G. Pretty user friendly, I like to fine tune the quantities to get my preferred IBUs and gravity. If you want to try different primary ferm vessels at some point, I recommend the 3G Better Bottle and 1.4G Little Big Mouth Bubbler.

Just wonder about using the sorachi ace. I use it in a lemon lime hefe because of its lemony quality, not sure how it would play out in a vanilla stout.

Hi and welcome. I started with a one gal kit from Austin Home Brew Supply and one gal extract recipe kits from Craft a Brew. An advantage was being able to use a kettle I already had and my kitchen stovetop while I got comfortable with the process. Based on my beer consumption habits I knew I...

That does sound interesting. I recently made a strawberry rhubarb wheat, heavier on the rhubarb. I would call the taste tart, my friend used the word sour. Not sure how to differentiate the two words actually. Thanks for sharing the list, interesting to read.

Hi and welcome! I can’t help with the posts and wire setup (I grow mine on 7 foot obelisks), but planting two types in that size bed could be problematic. I planted a cascade and goldings about 3 ft apart and the more dominant cascade has spread and intermingled with the goldings. I pick what I...

The high ferm temp and brown sugar may have been your culprits. I made a 2.25G batch so only used one can of pumpkin. No brown sugar. Did add about 2oz molasses near end of boil (and spices). Pitched in low/mid 60s and fermented at 64. Batch #3 still in fermenter, but other two finished at 1.012...

I recently discovered rice hulls make a big difference! I used them in the first two pumpkin ales I made which included canned (roasted) pumpkin in the (biab) mash, and I had no issues. The third time I decided to skip the rice hulls thinking it wouldn't matter, but I ended up with the same...

For the sake of simplicity, I put in one Domino Dot straight out of the box per 12oz bottle before filling for my 1G or 2G batches. Haven't had any issues and I've been happy with the carb level over various styles, although it is a one size fits all approach.

Ha, no rush @balrog , I’ve got a backlog of four fermenters worth that need to be bottled, so I’ll be adding to your collection soon.

I brew 1G to 2.25G batches and use 3G Better Bottles and Little Big Mouth Bubblers which hold about 1.4G. The Better Bottles have a small carboy neck opening but I love the wide opening of the Little Big Mouth Bubblers, helpful for adding things during fermentation.

I’d also recommend Ritebrew for fine milled grain. I get all mine from them with the double crush option and do not sparge.

I've made a choc stout a few times and just add the nibs right into the primary after about 7 days. I let sit at least two weeks, preferably three, more time seems to give more flavor. Before adding the nibs I soak them in vanilla vodka for a few days.

My box is exactly like that, bought at local supermarket.

I used to autosiphon right into the bottles since I do 1G or 2 G batches, but it can be kind of a PITA so now I transfer to bottle bucket even though I use the dots.

I use Domino Dots sugar cubes. Kind of a one size fits all approach, but I like the simplicity and the level of carbonation they provide. And I’m not sure why but it seems like lighter styles come out more carbed than my stouts.

I’m not liking the sound of that very much either...

Welcome from western MA. Have visited relatives in N Kingston RI many times through the years.