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Chest freezer w/ temp control. Probably set it for around 65degF and put the thermocouple next to the bucket of joy.

Disappointing numbers. I was hoping for 2-3 weeks Primary, 2-3 weeks secondary. I was targeting putting this in a keg for force carbing -- it's for a wedding.

Fixed my lactose #'s too... was supposed to be 1.5lb, not 2.5lb.

My bad for lack of clarification.. 5 packs of 5 gram Danstar... 2 Packs of 11.5gs.

I definitely plan on picking up some aeration supplies - aquarium pump, stainless stone, and some hosing is within budget. Plans were to oxygenate for 30m or so, then drop 5 Hydrated Packs of dry Nottingham in, seal her up and hope for the best. I never have made a starter before, or a yeast...

Fair assessment - and I will gladly do this! In the past when I've used the dry packs, I usually go just to dump it in without issues... since this is a larger ABV I'm targeting, I'm down for more specific attention to details for a better final result.

Thanks man - pre-hydration of dry yeast is something I've never done... usually I stick with the liquid yeasts but... Nottingham should deliver the goods on this one (and its cheaper). I'll let you know how it comes out... the original is from here...

Definitely plan on aerating the lot... but for 5-6 gallons of wort, Mr. Malty is telling me 5-6 packs of Nottingham? Sound proper? Also - if I'm aerating and dumping 4-5 packs of Nottingham, how vital is a starter? I don't have a flask setup yet so if I was to rock a starter, I'd have to do...

Great link! Checking it out now ... thanks!

So,a friend and I are targeting to make an approx 10.5% ABV Dark Chocolate Stout w/ Strawberries for another friends wedding. Tasty. First time making a massive brew like this - looking for advice and tips if possible. How long should I anticipate primary to take, approx? Grain bill look...

Are there any reasonably close recipes you've hit yet? I'd love to play with this one and nail it hard, but since I'm doing a big wedding brew with it -- I'd like to fast forward a bit and piggyback some other's research to nail something reasonably close. Stuff is oddly delicious.

How did this come out? Brewing for a wedding and this looks tempting...

Any updates on this? I'm brewing for a wedding soon and I think this brew would be perfect to have on tap... Any conclusions?

::witty Reply entry here:: *This is my official entry into the contest.

This looks perfect. Now I need to get some research under my belt on these steps. And no, I don't have a stir plate. Yet. Any recommendations?

Interesting. We plan on using 3 different WLP strands - so I wouldn't be opposed to getting some lab-type equipment and making 1 vial turn into 10 somehow ... if thats possible.

I've been a tad dormant in my home-brewing efforts since my last go round (13 Homebrew Labor Day Weekend Extravaganza). With a new location to set up my rig - and some new interested parties looking to join in the fun - we've worked up a good project. We're making SMaSH brews essentially of a...

Thinking of doing one this weekend... Vienna + Newport SMASH ... Ill let you know how it turns out... if it does. Oh, and the Newports are fresh, sticky-icky wet hops. Oooooo yeah!

I really like the idea of showcasing each hop individually somehow... Thinking a basic pale recipe using each hop exclusively for both bittering and aroma? Should be interesting... not sure how I'd tame the high AAU#'d ones for aromas and such... or if thats a good idea but... come on, it's beer.

So, my buddy has a copious amount of Mt. Hood, Nugget, and Newport that are still on the vine and ready to go... I'm thinking a few things. 1) Brew a super basic pale ale 3 times, and wet hop (somehow) with all three individually for 3 different brews. I know MT. Hood is pretty much the...