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i'm with you on willamette. i like having hallertau around as well.

I'd just get a new wife, but it sounds like you're in too deep.

I think Stone actually uses some smoked malt in their porter. You could buy that, DIY, or leave it out altogether... I've had mixed results, at best, using smoked malts.

I DRINK IT UP Thanks, Oldsock, this is just what I wanted to hear. Hope my stout doesn't turn out too viscous to choke down a pint.

Thanks for the advice. This'll be my first non-dry stout. I'm hoping to get the flavors you describe, thinking the rye might give the roastiness a little bit of an edge along with adding some body. Probably be sharing most of this - hopefully a high FG means the keg'll go a long way.

This was my notion. Recipe: Gibbs Brewer: Matty Asst Brewer: Style: Sweet Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.34 gal Estimated OG: 1.065 SG Estimated Color: 30.2 SRM Estimated IBU: 35.9...

I may just go with flaked barley. I was hoping to add some rye character but I'm weird about having more than 4 or 5 ingredients in the grist - call me OCD. Would maybe do oats but I don't want to cut into my head. Thanks for the advice.

I'd like to "thicken up" or increase the viscosity of a stout. Thoughts on trying this with flaked rye instead of flaked oats? I'm thinking what makes rye thicken a mash may thicken the end product as well. I had in mind 8-9% flaked rye (1lb out of 12 total for a 5 gal batch). Of course...

I've been curious about this as well.

Actually kinda cool in this context, my main thread runs back to Belgium via Scotland.

For your health!

Or I can just make my own. Skol!

Free The Hops | Alabamians For Specialty Beer Why? Why did I move here?

Does that really matter? Is it bad for the unit to be inside the chamber for condensation reasons?

The most important thing is what do YOU think? What does it taste like? If you're bottle priming, you need to let it sit for three weeks for carbonation to complete.

I guess if the pole were being used for anything else on the second floor it would at least add an element of suspense.

That's...amazing. One day, if I can be so lucky

I just tried a hydrometer sample of an Amarillo IPA that's a week in, and it's REALLY grapefruity. I only used an ounce of Amarillo with 15 min left in the boil (boiled an ounce of Galena for 60 min). Will the grapefuit flavor (particularly the bitter-fruity back end) subside with time? I...

I mean the back (or more specifically, the coils) of the fridge have to be OUTSIDE the box, right? So the heat would transfer out of the box?

So far I think this "volume" is the best since the first season. It is a little maddening how ineffective characters are at using their powers, though... but maybe kind of realistic? The writers have finally learned how to build tension, but I'm afraid they're trying a little too hard now.