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In Indiana I just saw Commercial Suicide and Mad Meg Provisional (aged version) Farmhouse.

Only if knucklenitz passes would I be comfortable continuing our conversation Sent from my SM-N900V using Home Brew mobile app

Any interest in Upland Brewing Raspberry Lambic? Sent from my SM-N900V using Home Brew mobile app

Consider using a "swamp cooler". I simply place my ale pail in a larger bucket of water. Some searches on HBT will provide more details.

I would consider doing primary in the new wide mouth glass carboys. http://www.midwestsupplies.com/big-mouth-bubbler-6-5-gallon-fermentor.html I wonder if there is a plastic better bottle with a wide mouth.

If they ask about the contents, describe it as a yeast sample. This isn't a joke.

@rklinck - but is that true? I would think a higher mash temp would extract more sugars overall. That said, those sugars would have more unfermentables leading to a higher FG too. So, my thoughts (making up gravity numbers): @144 - you might have OG of 1.050 @158 - you might have OG of 1.054...

I just did a Zombie Dust clone and reused a yeast cake. I think primary fermentation is done after 2 days so pitch a ton of yeast.

You're high because you're low on water. If you top off with some water you should be at 1050 and closer to 5g. Dropping .06 shouldn't take that much water right?

Agreed. A little warmth will provide a boost so the clean up process completes strongly.

I put my fermentation bucket into a larger bucket filled with water to cool the fermentation down. Search for swamp cooler for details. After the initial 2-4 days in the swamp cooler (air at 64 degrees), I remove it from the cooler and place in the same location to allow it to warm slightly...

So, I have an English Barleywine that is about 8 months old. She's ready to be bottled. I am planning to put a splash of one of these in every bottle: Bourbon, Cognac, or dark Candi sugar. So, my questions are if I want to use the dark candy sugar as the primer for that variant - how much...

If there is pressure inside the carboy, it could crack. A functioning airlock should be on it. It happened because it was a roaring fermentation which is good. Let it rest for another week or two and then you can rack to secondary.

I got a tiny flake of hop stuck inside the popit of the keg and that caused every pour to be pure foam, so I don't know if using a bag would make dry hopping in a keg possible. I've left oak cubes in a keg, but never hops.

Pm

I have a bottle of "The Tide & Its Takers" tripel (Oct 2011/Batch 1) and a "Love Buzz" saison (Aug 2012/Batch 2). http://beeradvocate.com/beer/profile/24903/77228 http://beeradvocate.com/beer/profile/24903/72810 Can you get Dogfish 120 and World Wide? What else could you tempt me with?

I've heard that adding DME at the end of boils is better for ensuring lighter SRMs.

Given you thought you were low at the start of the boil, did you take into account the boil off volume increasing the OG? Is there a way to adjust to preboil OG to the postboil knowing that you'll be going from 7gallons to 5+? I struggle with my gravity checks.

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What happened to the URL? Why do I feel like I'm in the middle of an inside joke?