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The same with a pint of a raisiny plum-ey export stout beside it.

I went with half an ounce of 12.5% Nugget at (60). Judging by the wort tasting samples I am close enough. I used 4# of amber LME instead of the 6# pale malt, came in at 1.081. I have a really good feeling this one will make the drop down, but it will be about 10 weeks before I know for sure.

If you bump everything up by 20% you ought to be able to do the flaked wheat the six row and the specialty grains in a 5 gallon mash tun. Wheat and pale DME are fairly easy to find. I would go with 2.0# of wheat DME and 5-6# of pale LME. The blueberries are gonna ferment out pretty far I...

I am after Mosher's Black Ship Pirate Stout, (Radicla Brewing, page 200). Grain bill is 6# pale, 4# munich, 1.5# black patent; 1.5# dark molasses at start of 90 minute boil. Hops is 5 HBU Willamette(90), 6.25 HBU Willamette (60) and 11 HBU Styrian Goldings(30). Post boil spices are 1...

You can sometimes get red wheat from whichever grocery store has all the volvo's in the parking lot. You'll be headed back to the LHBS to use the grinder. 1.5# Pilsen in five gallons that is probably going to go around 1.040 is a right lot of wheat. I don't know weizen's well enough to say...

I would expect pellets to dissolve in a few days. The loosely knit hop bags I can get here in the states would be worthless by the time the pellets dissolved. On a one to seven day schedule a (loosely knit) hop bag _might_ hold youback a little bit, but over a week I not worry about it...

You can try racking it to another container if you have the space. It worked for me the one time I was stuck about where you are. Dunno why. How does the hydro sample taste?

I still have a twelve of the 888RIS I brewed Thanksgiving 2007. The hops are way past peak, but I am hanging on to see how my sanitation does. So far so good. This summer I have put back four cases of heavyweight ales that were intentioanlly over hopped. I am hoping they come in to their...

Thansk for y'alls input. I have been putting the cold break in my fermenter and making pretty good beer. I do want to try a batch or three with no cold break - minimal cold break- in the fermenter to see if I notice a difference. I see that most of my cooling is coming from the one...

Undersized? really? I got from 180°F at T +10 minutes to 140°F at T +12 minutes, 2 minute delta. I am recirculating with a 155 gph pond pump out of a sink of ice water through 20 feet of 3/8" copper tuning. I guess I could use more ice in the sink, but I am getting a metric ****ton of cold...

My take two on Chad's recipe from page 3. Really good stuff. My mash bill was 2.0# MO and 0.5# Crystal 60. Luvin it.

Use your hops scale. No offense, very handy for baking. Most of the really good bread recipes measure flour by weight, not by volume. Also very handy when your recipe calls for 3.2% Saaz and 8.3% Glacier is what you got. It's a good tool to have.

One other thing you might consider at bottling is setting the cap on loosely and then waiting "a while" for the yeast to put up an oxygen displacing CO2 blanket before you seal the cap. I dunno how long "a while" is, I think that was Uncle Charlie. I suppose you could hook up a wand on a...

I had two beers in the 08-08-08 RIS swap from Evets that were cellared from May 2008 to May 2009 with just plain old non-oxygen eating crown caps. The two that I opened in May 2009 were paradigm shiftingly good. So you are good for one year easy on basic crown caps if your technique is good...

Careful on your torque there folks. All you need is enough squish on the Oring (the little one under the flare on the tubing(s) to hold your max pressure. I have always had terriffic hand strength and i don't mean to sound nasty, but I can run pressurized ferments at 5psi and finish them...

I am kinda wall-eyed about boiling the chiller, coating it with sugary goodness and then taking it out of the kettle while I whisk in the *ME too.

How fast do i have to go? today I knocked out a mid weight brit ale since I got off work early. Second voyage of my new wort chiller. At the end of boil I dumped a quart of refrigerated RO water into the kettle to stop the boil and lock down my hops. Then I whisked in my ME, covered and...

I keep some hard cider around. It does need to be cellared a good long time. One of the quotes that Benjamin Franklin probably didn't actually say is, "Bring me today's meat, yesterday's bread and last year's hard cider for dinner please." Aged under six months, it's hooch. Get it out...

The only thing I can really contribute is about optical glass. I got some rifle scopes, some binoculars, several camera lenses. Been wearing glasses for 30 some years. Good quality optical glass is not cheap. For what you are descrbing I would rather have a binocular vision Nikon...

Yup. Brewed it in spring 2008 and looking forward to tweaking it. Mostly from Randy Mosher's Radical Brewing, hang on. I did PM. 1.5# malted rye, 1.0# USA 6 row, 1.0# pale crystal and 0.5# malted wheat with 0.5# rice hulls. My notes say maybe 4ozs of the malted wheat next time. I did...