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I really appreciate you taking the time to help out with the recipe! I will let you know how it turns out for sure! I am told not to allow temptation to get ahold of me, and to wait 4 months before drinking (although samples must be taken!) and the beer actually peaks between 6 and 12 months. At...

Well here it is, a big recipe but it should be a fun challenge. Thanks for the help! Brooklyn Black Chocolate Stout. (Beer Captured recipe) 5gal Og: 1.088-1090 Fg: 1.022-1.023 Srm:100+ Ibu: 47 Abv: 8.4 Mini Mash Method; Mash 1.5lb British 2-row Pale Malt w/ specialty grains @ 150...

Thank you, I will post it once I get back from taking the dog to his favorite place . . the Vet:mug:

I am wanting to do another "mini mash" this weekend, but also want to reduce the cost of the ingredients by reducing the amount of LME by increasing the amount of grains I use in the mash. I have a nice MLT (five gal cooler) and have plenty of room for more grain (yet not enough equip for all...

correct me if I am wrong, but the bitters are lower in cabination, thus easier to . . . quench!?

I read that it is because of the vitamin B produced/contained in the yeast. Alcohol takes this out of the body, but with many homebrews, you drink up a nice dose of yeast that replens.

At the end of friggin hot summer day, when its time to sit back and appreciate the days labor, or swig a few with friends while the grill is going, what is your favorite "lawnmower" beer? I like a wheat / wit, (made a cream ale that is awesome, thanks death brewer!) but looking for some homebrew...

I agree 100% Just like good spicy food, there is a point where you no longer appreciate (taste) the quality of the other ingredients. :cross:

Are you saying that in the primary the airlock had stopped activity, and now in the secondary you have alot of airlock activity?

I have been using a sheet or two of sanitized paper towles, and wedging it between the cane and the rim of the bottle. It holds the cane just above the Trub. So far so good! :)

Was just reading yesterday a post regarding the extract at the last 15 min or so. His position was that if you boil for the full 60 min with LME it tends to darken the beer, reduction, and some caramelization takes place I suppose. Makes sense.

I am new to this stuff, and it seems that water chem is one of the more technical aspects of brewing, and I am not really sure how much it all matters for the 5 gal batch brewer (Note to pros; dont slap me if I am way off here! :-)) J Palmer has some info on the subject. Check it out, mayhaps it...

Have a batch in primary now, and the recipe called for an addition of lactose. Unfermentable, but supposed to add to the "mouthfeel"

Send in a picture! I am sure you are trying to describe the yeast cake sediment, but if you can post a picture, perhaps someone can tell you what you are seeing, and calm the anxiety. Alot of good folks here who want you to relax, and have . . .

First MLT. Needs some centering, but it works!

Death Brewer Cream Ale TKO

New to the racket, so what can you tell me about "oaking?" Sounds pretty cool! Is this a secondary process? What styles of beer appreciate this?

Thanks guys! Curious because the wife is now part of the obsession, and wants to brew beer everytime we bottle, and I want to try a beer that will be a long keeper so we can drink what we have made already! Guess our friends will be happy when / if I need to speed up the process by giving out...

From what I understand, hops take a few seasons before you get a decent yield, and alot of the grains you can purchase for alot less than growing on your own, and going through the ropes of prepairing them for the conversion steps, although If you love it, then more power to you! Maybe we can...

I do not (yet) have a bottle tree, so I lay out paper towles on the counter, sanitize, swirl them out and set upside down on the towles. In theory the sanitizer in the bottle should run out onto the towl and keep the rims clean until I fill them. Just dont hop around or you will see what glass...