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Thanks, guys. The Coopers drops may just be the way to go for me; hadn't considered that. Maybe I'll use 1/2 a tablet for each bottle; as it's a heavy Scotch ale, I wouldn't want it overcarbed and prickly. I'll experiment with a couple bottles and then do the whole batch when I've decided the...

Hi Gang, In March, I brewed up a really big (10%) all-grain Scotch ale and bottled it, after a couple months, with maple syrup. I've used maple before and really enjoy what it brings. (FYI: I used a great amount of liquid yeast and did up a good-sized/appropriate starter using a stir plate.)...

I'd say you're okay. I didn't move anything around once I'd racked onto the PB mixture, though I'd considered it, but mainly 'cause there would surely have been some trub and "bad stuff" under there that I didn't want to disturb or mix around. Granted, while racking, the contact time's...

Congrats, Shaun! Sounds like your brew's a huge hit--even with the 'rents! GOOD going. @Ultima: Quite interesting, but it's probably not peanut-butter/chocolatey enough for my tastes. Nothing like brewing with PB and chocolate for a big-time dessert beer. Your recipe does sound tasty, though...

Nice! Beer fest and no food. Brilliant! haha. How're you going to add the cocoa, Skultch? I'd suggest boiling it at least briefly with water to somewhat sanitize it, then cooling it (or it'll kill the yeast when you add it). Gets a bit trickier when you're adding that to the secondary.

Shaun, how was it received by your guests (and you)? How 'bout yours, Skultch? Mine was just over two weeks in bottles and I had friends over Saturday. While I'd prefer more carbonation at this point (but not a lot of carb, mind you, just a bit more), everyone's raving about it. Swirling it...

Sick stuff, Mischief. Very interesting, though. Crazy to think that something airborne would just catch and blow the place to hell. Hmmmm.

As soon as I'm done aerating (after chilling and then siphoning the wort into the carboy), I pitch my yeast and seal it up, all sanitized and whatnot. Guess I'll be safe enough, then. And for the record, I do brew totally indoors. I haven't an outdoor space where I can mill or use a propane...

Ahh, so it has to do with the fermenter. In that case, I'm totally okay. I'd love to have a Barley Crusher or a similar mill that fits over a bucket. When I got the Corona (a desired/asked-for gift at the time), I was only doing steeping grains and hadn't planned on going all-grain at the...

Thanks, gents. I do use a Corona mill and catch the grains with a large Tupperware container, emptying the crushed grains into a bucket (that I re-cover with a lid placed on top) as the container fills. That said, my fermenter's still in a closet down the hall when I'm crushing, and my kettle's...

Hi, I believe I've heard/read that one should avoid milling grains near the area where a mash/brew/boil will take place when milling the same day as brewing. Does it have to do with grain dust? Anyone know why this is, exactly, and what the negatives would be if one did this? Big...

@Golddiggie: Well, it was actually 5:40, but that also included a) a stovetop boil and b) hanging out with a friend while brewing--not nearly as diligently as I would've been had it only been me in the kitchen. I was distracted, and doing a couple things at once (including imbibing and...

I agree 100%: do what's most fun/cost effective/convenient for you. I wasn't looking to do a comparison--a what's "better"--with my post. Just wondering how many people do both and the reasons. That said, if time's a problem and you'd still like to do all-grain, check into no-sparge AG...

I'd simply stated that I, personally, found a signature flavor. Didn't mean to imply that all extract brews had 'em. No offense meant there. For me, AG eliminates whatever was there that I didn't dig; not that it's "better" or anything like that. Can't explain why, really. Zero wrong with...

Hey, that's okay. Whichever way works better for you is the way to go. After I've preheated my cooler with some very hot water for a bit while crushing my grains, I've noticed that after an hour of a mash, the temp's barely moved if at all. That's why coolers are popular: locking in temps, and...

Hmmm, j1laskey, never done the BIAB method, but I know it works beautifully for many. I went the cooler route for ease of locking in mash temps. The BIAB method may indeed be somewhat easier, technically, but I'd have to say that coolers lock in precise mash temps better and with much less (if...

Okay, all's cool, Revvy. I, too, have read where people moving into AG look down at extract brewing. Different strokes for different folks, I say. I've tasted/made wonderful, perfect extract brews; couldn't've been better no matter how they were brewed. I'm on board. Perhaps I read a tone...

Seemed accusatory and peeved, but of course, I could only read what was written; didn't hear him say it. Figured I'd set the record straight. Hell, I'm passionate, too.

Easy there, Reverend. Take a step back, mate. Wasn't talking smack about extracts or extract brewing (or extract brewers). Not at all, not my thing. Simply found that my AGs have come out better, more flavorful, and without that odd flavor/aroma I'd gotten with extracts. It only occurred to...

Your batch is WRECKED. Totally kidding. I did have them and was worried as hell about them. They looked like little eyes to me, but the beer turned out to be great and uninfected. I've learned not to be quite as alarmed during fermentation, as there'll be all sorts of questionable/ugly/scary...