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I like that grain bill...did you find info indicating approximate percentages. I think that your heavy on roasted. BCBS does have a decent amount of roast character too it...but its not overpowering. 8% just seems high to me... Also, what are you mashing at...I'd mash high....I saw somewhere...

I recently had a brew from 3 flyod's (which usually puts out some pretty solid beers). The beer I had from them is called "big stache". Tasted it a group tasting...and it was awful. I'm shocked that they would bottle something like that. It's a sour beer and I'm a big sour beer fan but this beer...

thanks for catching that...typo corrected.

A few friends and I decided to start a homebrewing club in Chicago...we realize there are other clubs out there, but felt that they were not in the areas where we lived - mainly downtown, west side, and northside of Chicago. We also wanted to offer something that is at a premium to many people...

I've had great success using nibs, purchased at a local spice shop, in the secondary for dry and milk stouts. I usually wait about 2-3 weeks before racking to secondary and then let the nibs float on top for at least a week. If you throw the nibs in too early, while the yeast is still very...