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There's a new Stone Best By coming out soon, I'd try to snag a bottle (I think it's Best By 4/20). And I'll suggest Mission Brewery's Dark Seas RIS, may be my favorite RIS (and a local brewery).

Ya, you really want a nice grain fed person, I really don't like how they taste when on a steady junk food diet.

This is the definitive post on the subject: https://www.homebrewtalk.com/f11/faq-aluminum-pots-boil-kettles-49449/

This could be more easily answered if we know what temperature the wort was when you pitched the yeast, and what temp is it now (or ambient air temp)? This is because a higher wort temp can lead to this. It could go on for a day or two.

I just bottled my own slight modification to Caribou Slobber, it's darker and roastier and a bit more abv, so far it tastes great and should only get better in the bottle. Recipe: 6lb amber dme 3lb dark dme Steeping grains: 8oz crystal 80L, 8oz UK Pale Chocolate malt, 4oz black malt. 1oz...

Sounds interesting, I'm sure it'll be fine.

Bentonite is supposed to work well in clarifying cider. I have some but haven't used it yet. It's clay so it's also free of animal products if that's important.

The world of beer is far too big for such a broad generalization to be accurate.

I always recommend using a yeast starter calculator before brewing (days before). So go ahead and make that starter.

Nothing too bad, just didn't chill the wort enough, pitched the yeast and the lid blew off that evening, luckily it was in the shower as I expected needing to set up a blow off tube but didn't have one at the time.

No, you're not the only one. I wonder what Gatorade is sweetened with? It probably has preservatives so it may be difficult to ferment, maybe with a good yeast cake from fermenting wine you could make it happen if it has fermentable sugars, plus added yeast nutrient.

Ok I'm definitely building one of these :D

Have you tasted it yet?

I took the Caribou Slobber recipe and increased DME to 9lb and increased steeping grains quite a bit. Resulting in 1.078OG and a delicious tasting wort. I'll update in a couple weeks or so, once it reaches FG of expected 1.022 and 7.3%ABV. I also made a yeast starter for this, the cell count...

I love cooking and experimenting while I cook, same with coffee roasting, blending and ultimately the quest for great espresso and other forms of coffee. Brewing beer fits in with these perfectly, I can experiment endlessly, enjoy great tasting flavors (and some not so great) and have fun...

I'm doing a strong brown ale, so I'd suggest that! Caribou Slobber is my inspiration, but I added extra steeping grain and 2 extra lbs of dme. I like me some robust flavors so I think I'll get what I want.

4965 + 5 = 4970 Doing a strong brown ale modification off of the Caribou Slobber recipe and the boil is almost done! (extract + steeping grains, 9lb dme)

Sometimes I play "will it ferment" in my mind. "could I add this ham to the boil?"

Interesting, thanks!

Try something simple, I get nice results from costco cider, some sugar and champagne yeast. I'm currently drinking a glass which is about 8 week out from the start and it's very tasty. I've also put some in secondary with frozen berries for a few days and that was delicious!