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I completely forgot I made this thread, B :drunk: Welcome to HBT! 1.062... very nice! The Cheerio beer ended up taking 1st in a mini-competition as a Southern English Brown, and representing my local home brew club in a club-only competition! It went well doing a partial mash, and...

So I went for it... made a Honey Nut Cheerio beer! I ended up going partial mash on this one, with a base recipe for a honey nut brown that I found online, and a box of Honey Nut Cheerios mashed in. As suspected, the Cheerios didn't come through at all, but the honey sure did. It seems to be a...

No specific reason except for absentmindedness, and brewing on a whim. Guess I've got a keg full of hoppy hooch :drunk:

I'll give it a a little bit of time and see how it is. Considering that calculates to 9.5%, this beast probably needs a few weeks at least.

Ferment temp was a consistent 68F, fermented in a bathtub full of water and a floating thermometer. Come to think of it, I absent-mindedly omitted any Caramel malt from the mix. The grist was as follows: 6# Marris Otter 5# 2-Row 3# Pale 1# Pilsener

No sugars added, the fermentables were all from the mash. The only post-boil additions were yeast and dry-hop. OG was taken in the fermenter about 1 hour after the boil. Come to think of it though, I used a different hydrometer to take the FG. I will test the hydrometer in water when I get home.

Mash temp may have done it, I was at about 149 degrees. Well within beta-amylase range.

Update: It is still young, just under 3 weeks since brew day.

Got an odd one for you guys. I made a big IPA that dropped from 1.076 to 1.005, way more than I anticipated. Recipe was mostly Marris Otter, 2-row, and Pale. Tons of Simcoe and Amarillo, and I used 1056 yeast @ 68 degrees. It turned out quite estery, like what I would imagine a pear stem to...

Locally (Columbus, OH), a place called Geer Gas. I think any welding supply store should be able to test and certify it. Shop around though, I've heard prices ranging from $11 to $60.

$20, full. Nice upgrade from my 10 pound. Using it to pump me some apfelwein right now. Still has about a year until it needs re certified, but i figured the $15 recert fee is worth it. Cheers!

I am consistently amazed at the quick responses and high level of help on HBT. Thanks a bunch!

Thanks Clonefarmer, that helps me a lot.

Sorry about the giant pic :) Here's a more monitor-friendly one.

'sup guys Just got a great deal on this today... but one question remains. Is it 15 lb or 20 lb? Previous owner didn't know, but it is still certified. It is next to a 5 gal ball-lock corny. Thanks in advance,

Thank you all for your replies, they have been helpful. To sum thing up, I guess I'm not really looking for many fermentables out of the cheerios, I'm just looking for some of the flavor to carry through into the final product. From what I'm seeing, I might be best to mash them last and add them...

I am making a honey-nut brown ale shortly, and am currently tweaking the recipe. I am contemplating throwing a box of honey-nut cheerios into the mash. I am assuming it will convert, as it is simply starches, and there are a lot of simple sugars in it already. Have any HBTers ever done...

The next meeting of that club is actually at my house... PM me for some info. Actually... can we PM here?

Agreed with jimba009 and IrregularPulse, for the most part. The prices up there at the winemaker's shop are outrageous. Some days Nina is super nice and friendly and helpful, and some days it seems like she views beer people as an annoyance. Matter of fact, when I have been in there for wine...

Hey Beehemel, I just now saw this thread, congrats! This beer is definitely on my to-brew list, and you will get credit every time someone pulls a pint of it. Thanks for the recipe!