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Haha, yeah, thanks. That was a rough morning.:o

Designing Great Beers is a wonderful book, particularly the information on hops. Still, I use it mostly as reference as a lot of the topics are covered in other books. Yeast, the Jamil and White book, has some really good information but isn't a particularly engaging read. Radical Brewing...

I've got one here: http://barleywaterbrewing.wordpress.com/ I mostly use it to track my brewing dates, how the day went, and so on, so it might not be particularly entertaining...

Agh, just finished my last bottle of 2008, what a beer!

I've done this (plus a few other hops), and it has turned out fantastic.

La Fin Du Monde. Blindly ordered it from a bar when I was 21, and it was all over after that. I didn't know beer could taste like that. I think I'm still chasing a beer as good as that was the first time.....green dragon.

I'll be there Saturday, member session. Then off to Falling Rock if I can get in/not pass out in.

Thanks. I was wondering about this.

I plan to brew an IPA then Rye beer after that. Need to re-up that pipeline.

I just did a modified version of this, and, yeah, it's probably the best beer I've brewed. Then again, it's the first beer I've brewed that has had the benefit of all of my improved processes.

My .02 is that you may be on in here. I noticed a similar problem with my beers...except for beers with darker malts (which are usually less hoped as well). I did two things: I started using RO water to ensure that no chloramine/chlorine was in my water, and I started adjusting said RO water for...

Wow, that is killer!! I was absolutely serious. I'll have to get on these later this evening. Thanks!

Congrats on the move! I'm trying to move that way myself (anyone hiring tech writers, heh?).

Yeah, I can up it to 15#, and noted on caraffa III. I like blending crystal malts. I've done 60 and 120 before to good results.

**** was my notion of brown malt off.:o Yeah, I'll be sure to drop that down (take out?) and add some crystal.

Excellent. Thanks for the feedback. I think cutting the roasted barley is probably a good idea. I don't want the smoky character to play too much into the brew. And what advantages/differences would adding a crystal have over using brown malt flavor wise?

I'd appreciate feedback on this tentative recipe. This is based on 65% efficiency and 5 gallon batch. 12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.26 % 1.00 lb Black Barley (Stout) (500.0 SRM) Grain 6.58 % 1.00 lb Brown Malt (65.0 SRM) Grain 6.58 % 0.50 lb Oats, Malted (1.0 SRM)...

OP: I know of a bottle shop that sells cornies of Rahr, Deschutes, Sam Adams, Pilsner Urquell, Breckenridge (I think), and several others (can't remember off the top of my head).

Glad you brought up letting it sit to clean up. Is there really a benefit in letting the beer sit if the yeast are done? I'm thinking of kegging it after a week and then letting it carb for two. The yeast will continue to clean the beer up in the keg under pressure, no? I've never kegged after...

Yeah, I get a consistent 65% and know why. Because it's consistent, I'm not worried about it.