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Yep, so I've started playing with this beast using a batch that was already 1 week into fermenting. The batch I had on the go was a Northern Brown fermenting with WL Burton Ale yeast. I always find that yeast to keep a krausen going FOREVER and this brew was no exception. I tossed the stir...

Now I'm worried. I know that sounds ridiculous right now, but after I have a few beers... ... I better give my CC to SWMBO to be safe.

Awesome, just read through that thread! Have you had a chance to do any other brews after the one documented there? Curious if you tried stirring for longer. Basically, I'm interested in ANY data points you have!

I'm really interested in seeing if I can get a nice slow rotation going with it after the primary is done without it sucking in new air. I'll set up a blow off tube so I can watch to see if I'm creating any suction. I'm hoping that I can encourage quick and healthy fermentation by keeping the...

So..... yeah. A few evenings ago I was doing some quality control on my taps, you know, making sure that each of them work consistently pint after pint. Then I got the idea that I should get a stirplate. As far as drunken ideas go, this one certainly wasn't the worst I ever had. So I...

I'm excited to try this recipe. I wanted to have some lighter beers on hand for Christmas season, so I'm going to do this one and a Kolsch. I'll be using the Kolsch yeast in this wheat beer to ramp up a yeast cake for when I brew the Kolsch, which I hear works really well. Other than the...

I'm looking for something like that for my soda dispenser conversion. Sweet!

I'm a big advocate of bottling, and I have a kegging system. Once your system is set up, kegging is very quick and easy, like transferring to secondary. That said, there is absolutely nothing wrong with bottle conditioning, and it's in fact preferable for some styles. I still often bottle...

Newport tends to range from 10%-17% AA, 9.3% would have been from a lower AA crop (sometimes first/second year harvests from a new plant won't hit full AA potential). I'd run the values through a recipe calculator to try to match the your target IBUs, I think you'd be looking at roughly 1.25 oz...

Yeah, you'll be fine. It's only when you're getting into long term storage, or sending in to competitions that you need to get fancy (or as fancy as a racking cane stuck to a thumb tap gets). For same day consumption, I tap straight into a flip top all the time. btw, just seeing your "on...

I haven't heard of anyone doing an Irish red as a lager before. While your Danish yeast may be a drier lager yeast, you're not really going to get a dry finish with that much vienna/munich/crystal. If you want to try it with the lager yeast, by all means do. I rarely stick to style as well...

If Saaz and Hallertauer are your choices, either one is going to be fairly subtle in a beer with this much crystal, so go ahead and stick with Saaz.

Saaz is a little out of place there, I'd swap it for something american to make this more of an american amber ale (eg. cascade or willamette). Not sure which yeast you mean, white labs 004 irish ale perhaps? I don't think there's a 1004. Otherwise, I say go for it!

Ahhhhhhhhh, count up rather than count down. Ok I'm good, makes much more sense. Batch size would still be good to know, that's a good chunk of base grain.

I would definitely breaks those hops up into 60min, 20min, 5min, and Dry Hop additions. Right now you're loading a lot into your bittering addition, and you're not going to get the full flavor you're looking for. As a quick recommendation, I'd just move your Goldings and Williamette out of...

Feel free to get it out of your system. That being said, with that much going on it's going to be impossible to learn very much from building this recipe. If it turns out good, or it turns out bad, you won't know why.

I dry hopped 1 oz of leaf IIRC, it was good for that. I personally would go for the vienna over the munich in this case, but it really depends what you're going for.

I did an all perle 6% abv, 60 IBU ale last year. It's really nice, has a very soft floral bitterness to it. I used honey malt and carapils to keep the color light. I probably wouldn't do this recipe again at IPA strength, but it would make a really good APA. I find perle's aroma to be very...

Well don't hold back good sir, post 'er up!

I'm tempted to go the beet route for adding some color boost, at which point I'll probably go for an amber recipe. My thought on the beets is that I'll boil one or two then strain and add the water to my wort boil. Any thoughts here? I'll probably put together a recipe this weekend and...