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Gotcha, I didn’t realize the big producers stopped making it.

Yes to 5 gallons and boosting gravity to give you a beer around 8%. Rebel is a proprietary hop to Rogue, so you won’t find it, and at just 20 IBUs it’s not totally critical to this beer, I imagine you want just enough hops for bittering, so the mushroom flavors can stand out. Pac Man is...

Hey welcome to homebrewing! There’s lots of ways to do this, but why not keep it easy and within your range. You could get the Red Ale kit from Wiiliams, add another 4.5 lbs of their extract and use 2x the yeast, then do your thing with the ‘shrooms. That would be close in a lot of ways, then...

What a score!! Advice: brew a ton of beer!

Better to sanitize with weak bleach solution, the rinse thoroughly.

Looks great man. I just wonder if you have had success fermenting S-05 at the low end of the range like that (58*), I think you could risk being under-attenuated there, and could still get a clean ferment at 63-65.

So, two things here. A secondary fermentation is really just more time in a fermentor without all the junk that was in the primary fermentor, and is mostly considered an unnecessary step. Many beers from Belgium say “re-fermented in the bottle” which is bottle conditioning. If you would like to...

I just taped a ferm wrap to the back inside panel of the fridge , controlled by a STC. The fridge is in my garage in Colorado and works in winter.

Zymurgy, craft beer and brewing, brulosophy

How are you cooling/chilling your wort?

Yeah, let that beer hang out at room temp for a couple weeks and you’ll be surprised how much it changes.

I've done it a lot and have found Brewers to be a friendly group. I also really like the results, ease, cost. Try it, the only challenge is getting to talk to the brewer, anybody else isn't going to understand what you are asking. Sent from my iPhone using Home Brew

Yeah, it'll finish fast and taste funny. Sent from my iPhone using Home Brew

You want Omega Yeast Labs- Hothead strain. Sent from my iPhone using Home Brew

I think I'll find another company to give my business to, now that they are owned by Budweiser (AB InBev). Sent from my iPhone using Home Brew

Indeed, Chris White talks about 10ppm being ideal, and a mention of up to 15. Sent from my iPhone using Home Brew

Yeah, that's what I was thinking, dump ( and drink) the port. I thought I would age in barrel while it's cool in my basement, then by summer rack to keg and age in a fridge for a while longer. Sent from my iPhone using Home Brew

Freaking love it, just brewed this yesterday. Got just over 9 gal into the fermenter, so that 8 gal can go into my oak barrel, my barrel is pretty clean ( no whiskey left) so I think I'll throw a bottle if port in there for a week or two before the beer. Then 4-5 months in the barrel, then...

Read the threads and look at the pictures of broken glass carboys, invest in some better bottles or SS Sent from my iPhone using Home Brew

This looks a lot like my holiday ale, I think you will do well with this. My only two cents would be to use a higher mash temp 154-155, I think of 152 as mid to low, and may not give the body you are after. Cheers! Sent from my iPhone using Home Brew