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It's very close to a schedule that I would recommend. I say go for it. If anything I'd bring the 10 minute to a 5 minute and maybe hopstand but I think you'd need a bit more hops and maybe that's just for more aroma in a dipa. I say go for it how it is. Even though I don't like perle :)

I use a corona mill (yes the $20 one) with a drill. Efficiency went from 65% to 75-80% after the switch. I use rice hulls to be safe when sparging.

This is not my sale ad, but I found it and successfully purchased (4) 5-Gallon glass carboys for a total of $60 ($15 EACH!) Just passing along for my fellow homebrewers. Let me know if anyone finds this useful, I know I did. http://boston.craigslist.org/nos/for/4882659633.html

More power to ya! If you're good at cooking maybe you can formulate a recipe better than most in respect to balancing ingredients. Best of luck, let us know your end result. And the only beer that turns out horribly wrong is the one you don't brew...or the one you infect. Cheers

That is very normal. That one step is a SANITIZER not cleaner right? I have left the blow off setup for a few months with zero issues.

Personally, honey malt kills it for me. I had 4oz in an IPA I brewed and it ruined it, I dumped all 5 gallons. Horrible horrible horrible, the nutty-ness was just not for me.

I'd say possibly a seal for heady? Nothing else makes sense to me...assuming your glasses are clean I'm clueless.

When I do a two stage dry hop I usually drop pellets free into my bucket fermentor, and then use a muslin bag in my keg. When I do both in my keg, I use two seperate bags; I feel the surface area is greater that way. Does that answer the question...? Cheers Kyle

Seriously? You don't know the formula? THE FORMULA? {[Batches of (Yooper+Revv+Melana+Mr.Pap)] / 4 } / [Your batches] If it's less than 1, you're not a beginner.

Open and shut case. Thanks for the link, perfect answer.

I would assume your efficiency is lower than the OP's, causing the difference in O.G.s assuming you used the same amounts of grains.

Have you ever made a Chocolate-Coffee stout? A Chocolate-Cinnamon stout? A Coffee-Cinnamon stout?! (Mmmm...) I have no additional input other than you may want to tackle one flavor combination at a time. You may find yourself overwhelmed trying to have harmony. I'd just make one combination...

So I'm brewing a big RIS (O.G. 1.103, yikes) and have stepped up my yeast and plan on brewing in a few days. I typically wash my yeast and store in fridge and this works great. However I don't like washing anything above 7-8% due to possible stress; just doesn't seem worth the possible negative...

I'm on a low-carb diet and I brew just to satisfy the addiction :(

I somehow just knew that as soon as I needed bottles , they'd be gone!

Looking to gift this for a friend. Can get local MA brews and Heady when I do go to VT. Pm me to work something out!

Hey, your inbox is full so I cannot reply. Clean it out and get back to me, thanks.

Down for a split.

I see what you mean, but I input only to say don't aim to finish a boil with 5.0 gallons. Aim for, what, 5.2? Stef, I don't use Beer Alchemy, but there may be a way to input new ingredients if it truly isn't listed anywhere. Demerara is a partially refined sugar, it is not brown sugar. If...

You'll have to figure out your own personal boil-off rate. Boil 5 gallons of water for an hour, and re-measure. It can range, I believe mine to be in the 1-1.5 gallon range. Depends on how rolling your boil is. As far as cooling, I think its a 4% shrink on volume? Someone else may chime in...