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is it still fermenting? never base a beer's potential flavor on the smells you get during the fermentation process. if the smell stayed consitent through the entire process, half of my beers would have tasted like skunk-puree. yeast creates some pretty nasty smells and flavors, then goes back...

5 gal may be small for a mlt, but would be perfect hlt size for someone only interested in doing 5 gal batches.

starters :rockin: all that extra stuff is good for something, why waste? i also tip, why wouldn't i? i stuff the blanket i use to cover the tun under it, to help. as said previously, i tip on the mash lauter to get a good drain, and then the first sparge. tipping on the secondary sparge makes...

even with the software readily accessable, i still keep to doing calculations by hand. sure, it may not be as fast, but i feel that it makes the science behind the project much easier to understand. plus, if i miss my numbers, i know it wasn't the software's fault. i can look back at the calcs...

i'll be brewing this in a month or two, after i run out of propane. with the amount of water that i need to heat up and at least a 2 hour boil time, i'm afraid of running out. i'm trying to figure out the math for batch sparging. i figure i have enough water for a single batch sparge of 3.25...

thanks for the recipe bradsul! this is the first stout that i have made. normally i stick to ales, but it was nice to have a change. It's been a little over 3 months since brew day, and the beer has gotten progressively better every week since kegging. about 2 months after brew day (pretty much...

this could very well be bad information, so take it with a grain of salt, but the first (and only time, so far) i have reused yeast, i ended up with mixed results. the fermentation was pretty strong, but the beer needed about an extra month to age due to the incredibly strong yeasty smell. after...

here's my suggestion if you still havn't thrown out your first cooler, use some food grade silicon and seal it up, then use it as a hlt for fly sparging. it should be much easier to tell if you have styrofoam or whatever insulation these things use floating around in clear water than your mash...

i also like it. its not as good as their original 4 imo, but i still like it. i think they've come out with 9? of the smokestack series. so far the best have been double wide, their saison, saison-brett, trip and quad. two jokers witbier gets a runner up. rest of the smokestacks have been ho hum.

perfect for a partigyle! i'm tempted to get one, even though i already have a 185,000 btu bayou :)

what do you use the most? i'd definitely pick up your favorite 2 row, and 3 kinds of hops instead. either galena or magnum, and then 2 lower aa hop. i use cascade/centennial alot, but also like amarillo and simcoe... hmm....

hmm, well that sucks. when i was racking it, it had a very strong stench of apple cider. when it was sitting in the secondary, i also noticed a few bubble clumps on top. these didn't grow after a few days, so i didn't think it was bacteria... but i dunno now? it doesn't taste very phenoly...

eh, women seem to like me a bit better after a few homebrews :drunk:

i'm a couple AG's in, and ended up with one of *those* packets of nottingham. after a 2 week krausen, i knew something was up... it took forever for my fg to come down. i think my beer sat on the yeast cake for about a month. i figured it would probably be okay, but that's not the case... come...

you don't need to toss in a lb of hulls, just a big handfull works. if you are feeling overzealous with it, two handfulls. instead of adding mashwater, you should just soak your hulls in water for half an hour or so. just make sure they all get wet and you'lll be fine. i drop my hulls in a...

thanks for the info guys, i'll definitely put it to good use :D if anything, being a couple points shy is a good thing. i have https://www.homebrewtalk.com/f68/best-laid-plans-oatmeal-stout-56876/ on tap right now and soon this. since the nut brown is 4 points higher, i shouldn't have any...

think it's a big deal? fg is supposed to be 1.012, i'm at 1.016 the beer tastes fine, i'm thinking about just calling it good and kegging it. i made this recipe https://www.homebrewtalk.com/f67/nut-brown-ag-30187/ hit my og perfectly. fermentation has been pretty slow, but i had a krausen...

find a recipe that sounds good and do it! who cares what everyone else thinks, make what you like to drink :)) i made edwort's haus pale (thanks ed) for my first ag and it was easy as pie. since you want to keep it simple, i'd stay away from wheatbeers or belgian strong ales or anything...

you'll need to know the ibu per oz for your hops to calculate the total ibu of the beer/put it in a style category.

answers that immediately come to mind is firstly the reduction of dms (i keep reading about it, have yet to encounter it myself), a chance to increase your mash efficiency by having more usable water, and probably most common, a slight increase in hop utilization. i forget what Palmer says in...