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Im all about making this at home. Its a different beer, but good. Wife is a cook and says baking soda adds the pretzel flavor to regular dough. I would think using bread yeast would be a huge help..... Together we can make this. Come on team!

Maybe run a wort chiller and cool it down quick. Store it in a cooler with ice (ice packs) floating. Just a thought. Personally I enjoy making a day of brewing but I know others are pressed for time. May be nice to mash on Friday night and boil and pitch the next day.

Anyone know why this is not a good idea? FYI, im considering mashing Friday night and boiling Sat. night. I would cool the wort before storing for the night..... Actually not something I want to do, but the idea of "what if" has crossed my mind. Thanks

Friday = A Kona ForeRock clone. Sunday = a "House" pale ale. All 5.5 gallon AG batches.

Doing 5.5 gal AG clone of GFH 60 tonight and a 5.5 gal AG clone of Blue Moon on Sunday. Its my clone weekend. Helping my Broother-in-law do his first AG tonight as well. We are doing a "WebBrew" video chat seeing as I can't get to his house tonight

Knock on wood, never had an issue. I have transferred using CO2 to push the beer up and out a racking cane. I always purge my secondary with CO2 first, and splashing at the start or swirling cant introduce air, only harmless CO2 The beauty of CO2 is, it's heaver than air so it wont "escape"...

Sorry. Ive been crazy busy with the holidays and brewing all sorts of stuff: Recently made a Kona Afire rock clone, a Smoked porter, a simple cream ale, and a Dead guy clone. My Brother in law (also brews) had a corn beer that he loved. He asked me to help design a recipe. I did my best but...

Not yet. Life keeps getting in the way

Never mind. My batch size was wrong. Ill start over!

I appreciate the input, this is exactly what I was looking for. Maybe Im using BS wrong but when I punch in the #'s I get IBU@59, SRM@41 (dark), and ABV of 6.3??? The numbers all work out, what am I doing wrong?

I'm going to punch some changes into BS this evening and see what happens. As far as the maple, I'm looking for just a hint. Almost have to search for it.

Yeast would come out as I filter, 1 micron

I will look when I get home. I believe BS had it around 4.5. And no, no extract with a brew in bag

The maple syrup is simply for flavor. My hope is that a hint of maple will carry over into kegging. Going with a 5 gallon batch.

I should have typed light chocolate malt, looking for a slight chocolate flavor. I would add the cocoa like I did in my last stout. Boiled water and whisked it in. As far as the lactose, I want a creamy milk like texture and flavor. The syrup would be added in the secondary (yeast removed) so it...

I used beersmith!

Here we go. I dont want to past this as a recipe because, well, Ive never actually brewed it and I dont want people to think I know what Im doing. This is my first shot at doing something like this. This is designed as a brew in bag recipe. 4lb 2 row 1/2lb Crystal 120 1/2lb Chocolate...

So, I came up with a recipe for a breakfast stout. I'm out of room so I can't make it just yet (got 25 gallons in various stages and only 20 gallons of keg space) Where could I post something like this for forum members to pick apart and offer help?

That's exactly my plan. Keg would first be filled with a mild solution of Star. Push it all out with co2. I plan on blowing it completely dry so co2 is blowing out of the filter. I will already have my brew safe in a keg..... Full keg will have the normal gas hose but the liquid out hose would...

Co2 purge, purge, purge!!!!