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How did you discover that a horse loves scotch?

I had great results with powder also, strong chocolate flavor. I did have a lot more trub than normal, but the flavor was more than worth it.

That sounds quite interesting, I'll have to check that book out. Did she also use wild parsnip?

That's freaking awesome, nothing like some true local flavor.

This brought a saison I just brewed (10 lb pils, 1 lb sugar, mashed at 149 for 90 minutes) from 1.056 to .98 in 8 days. Next time I'm mashing at 152 without sugar. It fermented for three days at 65 and then was allowed to ramp up naturally. It plateaued at 74 degrees, the sample tasted great...

Definitely avoid the zinc washers. I thought the one I got was stainless, it corroded into a nasty mess after one mash. Went back to the store to double check...damn zinc! Looks like no brewing today, I'll go to fastenal tomorrow.

It all depends on what you are looking for, a combination of the extract with berries if you want a sweetish yet well rounded Berry flavor. Berries alone will give more of a tart fruit flavor without the sweet.

Thanks DB, I'm in the middle of my first stovetop mash, without this thread I probably wouldn't have had the cajones to make the step.

My LHBS closed up 2 days after I bought my first stuff from him...the guy mentioned nothing about closing (if he would have I probably would have purchased more) and was kind of an ******* all around. I'm glad there are so many fine retailers online, otherwise I would be SOL.

What about a saison, or if lagering is an option, you can't beat a nice pils in the heat. It can lager while you honeymoon.

The glass is exactly 23 ounces at the rim, it is intended for 20 oz of beer. Most chain restaurants carry the exact same glass, and most are switching to this "23 oz Big Ass Glass" and givinng 19-20 ounces of beer. If I saw a server whip up my drink with a papered straw, I would slap the ****...

5 gal Wee Heavy, 5 gal Vanilla Stout, 5 gal Imperial Chocolate Porter 14092+15=14107

Revvy sir, I think I gain more respect for you every time you post, my girlfriend has had similar experiences with her family, and edwort's apfelwein has most certainly helped things all around. Something this simple, this pleasing...it really is what life is all about.

Give it another week and bottle it...who needs clear beer.

Dark strong is just that, a dark strong belgian ale. just another catch all belgian style.

At 68 degrees the flavor won't be too intense, it is as you warm beyond that. I say go for the dunkel.

I just used two beans split down the middle for 5 days during secondary fermentation into a porter. The vanilla lends a nice tannic bite to the end, I think it would be a nice compliment to a floral hop. Go for it.