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There is the 6 oz. amber malt in there too.

That's definitely going to affect your hop flavor and I wouldn't necessarily attribute any deficiencies to the recipe itself.

Yoop, can you please point me to the source of this info?

Sorry, no. Let us know what you end up going with though and how it all works out.

http://www.bottlesolutions.com/product/64-oz-Jug

Come on, that's so obviously a compliment. BTW I especially enjoyed the part about your gay pastry chef friend baking spent grain bread for you. I've always wanted to try a spent grain recipe but since chewing on grain husks isn't that enjoyable (reminds me of when popcorn gets stuck in your...

punny

You are one of the true cabbage soup World of Warcraft degenerates left in this world.

If it were me, I wouldn't want to use that pot. Metallic is an awful flavor in beer. Not sure if it's salvageable but I'd probably let it soak for a while in some oxy clean or similar solution.

Your title says it all. The water was sucked into the fermentor because the wort had decreased in temperature. When you lifted the blowoff tube out of the water, the pressure created by the tube being submerged in the growler was probably lost, causing the suck-back effect. A lot of people...

A car bomb always starts the day off right.

Yoop do you always do a starter with liquid or is there a certain gravity that you use as a cutoff point?

I brewed up a partial mash version of this beer with 4.25 lbs. Pilsen DME 2 lbs. Vienna 1.5 lbs. 2-Row Pale Malt .5 lb. Crystal 10 Followed the hop schedule, pitched Nottingham. The aroma is interesting. I get almost a sourdough bread character; in a good way though. Either my nose...

I pitched my dry yeast right into the fermentor. This beer is a low enough gravity that you shouldn't need a starter.

:mug: RDWHAHB is never a bad policy! Hope it works out for you. Good luck.

You have a point there. I'm not, however, relying strictly on my experience perceiving color, but more from looking at homebrew recipes. There is a discrepancy that exists between the majority of dubbel recipes I've come upon and the guidelines (with a high % of recipes having higher SRM's)...

Cool! Which brewery? Brewed it (at home on my stove...wahh) last night and hit my numbers, sample tasted great!

I'm assuming this was the all-grain version of Caribou Slobber? Not sure what S-09 is, but looking at Northwest Ale yeast, it looks like it's already a slightly lower attenuator, I'd say that's a good reason to pitch a packet of dry yeast. If you brewed the extract version, I'd say that's yet...

GIMP is a free alternative to Photoshop that seems popular. Nice label.

Looks pretty tasty to me. Just don't forget to make a starter and you should be all set. I might dry hop for a week or less. That's the only thing I would do differently.