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Thanks for the replies, I'll see if I can stir it up a bit tomorrow and do a new reading. As for the "partial mash", I think I had pretty good temp control. Didn't take a gravity sample before adding water and extracts though, so i can't be sure.

Looks wonderful. It really made me want to buy a carboy (they're a bit hard to get here in Sweden) just to see the dry hopping better.

Tried brewing something similar to this yesterday. Having some problems though, but I'm looking forward to seeing the result.

I brewed a porter based on Denny Conn's Bourbon and Vanilla porter with my dad yesterday. I had to make some changes to the malt bill, here's what I used: 6.6 lbs light DME 2.2 lbs Morgan's Master Blend Chocolate (LME, 15% chocolate, 85% Munich) 1.3 lbs Master Blend Dark Crystal (60/40 Dark...

Correct!

Thanks! Extra points if you know where it's from.

My link would be censored, so I made a tinyurl: http://tinyurl.com/ya9omyt

It's pretty hard to get, but a local pub owner told me he would serve it to people who hadn't tried it before. Thinking about splitting a bottle with a beer geek friend of mine next time he's in town.

Heh, used to go to the same martial arts gym as one of them.

Nah, it's Deathfeast Open Air, a smaller brutal death metal festival in Hünxe. I'd love to go to Wacken some time though, but there hasn't been enough good bands there lately.

Damn, that's a pretty good lineup!

Non-engineer. I'm a computer science student, but the courses I take are pretty much the same as those in the computer engineering program on my university.

My third bottle of my first batch. Finally some carbonation after almost four weeks. Still tastes a bit funny though.

Just read something pretty interesting on a Swedish beer blog. The blogger had dinner with Garrett Oliver, who told him about a planned beer. A rough translation: We came to talk about what was going on in the future in "Brewers Reserve" series. Especially a beer Garrett was enthusiastic...

Thanks for the reply! Yep, the biscuit malt is because I can't find brown malt. And I'll check out some recipes with oak chips and see how much they used before brewing, thanks for mentioning that.

Thinking about brewing something similar to this. I'll probably use extract instead of 2-row and munich, 1 lb of biscuit instead of brown malt and maybe using Morgans Master blend chocolate instead of the chocolate malt and some of the extract. I'm also planning on adding oak chips to it. The...

Probably Carlsberg Sort Guld or Carlsberg Elephant. Bjørnebryg 7.5 is pretty awful as well, but I managed to down about half a case of them and then pwn the crap out of some commie.

My LHBS has Morgans Master Blend at a really good price, so I was just wondering if it's any good. For example, would a can of the chocolate variety give as good result as 1150g of munich and 200g of chocolate?

Me and my girlfriend at a festival in Germany earlier this summer. Me and a friend with a bottle of Knark III (a Danish Imperial stout).

I like slam.