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I did a similar recipe to WildWest...but I did a double decoction and couldn't be happier. Brewed in January and is drinking great right now.

I have the 7lb and my solution for bigger grain bills was the cut the bottom off a plastic water jug, flip it upside down, stick it in the hopper, then fill w/ the grain. No refilling needed and you'll probably be able to hold more than the 15# hopper! http://yfrog.com/0n5e8xj

To address your question first, the hop addition is listed as IBU's instead of weight. The weight needed will depend on the AA% of the hops you are using. But a little word of advice when using the hazelnut extract. Start SMALL. You can add, but you can't take away. It doesn't take much to get...

I think Marubozo hit it on the head. A lot of folks forget that there is more the yeast are doing then just eating all the sugars. They are acutally really good house guests and will clean up after themselves if you give them the opportunity to. All my ales stay in primary for 3 - 4 weeks with...

This was going to be my response almost exactly. Specifically the part about gushers vs. flat beer.

MacGruber....Let me get this straight before moving on too much...you used a total of 19 gallons of water, and only got 5.5 - 6.5 gallons in the kettle? By the way, you'll want to start being a little more precise w/ your measurements. 1 gallon difference is huge.

Minimal doesn't equal not evident. It's not supposed to be stout roasty, but you should be able to tell they are there. It's more than just a color. But this isn't a thread on that, so let's move on.... India Brown Ales....yummy.

+1 to Bargain Mugs. HUGE images. But they look well done. And I know you're just homebrewing right now, but we had a new brewery open up down here recently that originally wanted to go by Hobo Brewing but legal action by someone didn't allow that to happen. Just a little something to keep in...

Not sure why you say That's the gig man...the roasty components ARE evident in a proper CDA. I view what you are talking about as a hopped up American Brown. Most of your requirements are the same, minus the IBU's being higher here.

You guys pay for your washers? My shop hands them out every time I get a fill.

You're only cheating yourself having 4 kegs in there w/ only three taps! ;)

Secondary regulators are an option (as Crusty states above). Sounds to me like you are saying you were told that you need to carb the beer at room temp. This is actually not the case. Colder liquid will absorb CO2 better than warmer.

I use RO water all the time, but to Tipsy's point it is devoid of necessary minerals. Just build you water from scratch and add what you need for the style you're brewing.

Two L-Brackets painted to match keezer, liquid nails, and some heavy duty velcro.

In total agreement with you. First, FYI, there is a Commercial Beer Discussion section of HBT that this may or may not get moved to. The sixer I had had a horribly metallic taste to it and very little hoppiness to it what-so-ever. That's been the consensus from others I spoke with as well. Not a...

why bother with the shift? just hit the * key on the 10key :p

I'm an alt_167 man myself. º Though on some sites when I do that it shows up with a line under the º. Like it's been underlined.

Then you're looking for a single tier.

More like last month....Just don't see enough of these anymore. ;)

Just pulled a sample and going back over the notes from the last taste. The color on this is really amazing to me. In certain light I swear it has a rich cherry red, in others just a dark brown. But really nice. The roast has backed off a bit but still says hello on the finish. There is a nice...