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I updated my recipe above. Any feedback would be greatly appreciated!! Who's the best, your the best!

Not sure if this is the place to post this, but I think its the best from what I can see. I am thinking of making a room in my garage my "brew room" (ignore the random crap I have, other hobbies and such...). It's around 10'x8' ruff estimate. I was thinking of taking out the shelves in the back...

Ive always wanted to try MO so I guess I will give it a shot. I replaced the crystal 40 and 60 with Carastan. I wanted a beer around the 9.5 ABV range so this is what I came up with after the feedback (thanks btw!!) I did up the amount on the special roast and roasted barley, and the crystal...

UPDATE: I changed up my RIS recipe: 73% 15lbs Maris Otter Pale - UK 10% 2lbs Caramel/Crystal 120 - US 7% 1.5 Carastan 35 - UK 4% 0.75 Special Roast - US 3% 0.75 Roasted Barley - US 3% 0.5 Chocolate Malt - US 20.5 lb Enough roasted malts? Will I have too many unfermentables? I was...

Anyone got any concerns about my hop schedule?

Here is my take on the Interurban IPA from Fremont Brewing. I like piney so I used Chinook through and through. I'm pretty new to making up recipes, but I was going off of the website (fremont's) which only stated the type of hops and grains used, nothing else. Do I have any issues with my hop...

So i had northern brewer for my bittering and i used some cascade. I also used s-04 in one of the batches. The brewer gave me some harvested yeast too, not sure what it is though. He was nice to give me a free beer, a apricot sour, was amazing! Thx for the responses.

A local brewer from North Fork Brewery in Wa State posted on facebook some free pre boil wort to whoever wants it. ME! Haha and i might be able to pick up 15 gals of it. Its the second runnings of a barleywine. It will prob be around 1.036 pre boil gravity. Maybe ill keep two batches and give...

I think I might keep the dark sugar, just a small amount, for the color. I guess I could use corn sugar for the oomph I was looking for if I decide to go with sugar. Maybe I will drop the sugar amount just a little and add just some DME in replace of the sugar I take out. Anyone else experience...

Hmm.. OK, think I will have to do some more research. What if I put the maltodextrin in the secondary or right before I bottle, would that help? I do plan on a giant yeast starter, probably a two stage.

I updated my recipe. Instead of using dextrin malt I went with maltodextrin powder. I have read that dextrin malt needs to be mashed and not steeped as to avoid starch haze. I only did a quick read, but I'm thinking 8oz of maltodextrin. Also, I added a pound of light DME in place of the cane...

OK, maybe I will take out the cane sugar, but leave the dark sugar (is it a massive difference? I have never used sugar in my brews yet). I just felt I needed some extra oomph so I added it, but made sure it was less than 10% of the bill. Would you suggest DME or LME? I will look into dextrin...

Also, what can i do to make this beer more full or thick, if you will?

https://shar.es/1umXB5 Above is a link to a recipe I created on brewgr. I really want to make a big complex beer, but I am still doing extract. The recipe is a Russian imperial stout. Please tell me if I'm way off base here haha, be gentle ... I'll give a brief description but I'm on a mobile...

What are the dimensions? Looks good ! :) also what is the cubic feet of the freezer?