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Alright, I need some input. I am unexpectedly able to brew my no longer black ipa this evening. This is also the beer I have been bummed about not being able to get into the State Fair as it has been judged the past 2 years. Knowing that state fair drop off is no later than Aug. 4th The problem...

I did this one last year and the color came out a darker golden. It was just the color I expected it to be.

I would just like to go on record and thank those members that brought up this event to begin with and those that offered their experience. I was not affected but it did remind me that when I was working with Wells Fargo I had opened a checking account strictly for online purchases and then...

I read threads like this and always have to ask myself "what is there that hasn't been tried yet?" knowing the answer is not much. I'd be interested to know how this comes out as well.

Thanks for the info Revvy, I'll have to check out the other thread to get the full story. But I have to ask if you mashed the cookies just because you could or if they are really giving that much flavor. How did the wort taste?

How much of a grain bill would you use to get this flavor in your opinion? Using Marris Otter as a base. I've got a cookie beer challenge that's been floating in my head.

So, how did it turn out?

The different container sizes won't have any effect but the amount of DME will. So there's a 50% answer for you...

It most definitely wouldn't hurt. Just use a neutral yeast like Nottingham or something along those lines and life should be good to go.

I just ran it and got a IBU of 39.7 via beersmith

We call ourselves Harbour Brewing - it's a Jimmy Buffett thing :-) Red Sky at Night - Red Ale Island Hopper - IPA Beasly's Black IPA - Memorial black IPA named for a friends pug. Quad Berry IPA (still thinking of a name) - Wild rice wheat IPA with strawberry, blueberry, raspberry and...

WOW! That just seems crazy. Got a recipe to share?

it would be a nice thing to have. Just to keep it on the phone and that way when the local homebrew club asks me what I used I can reference back a little easier.

look into building a couple of heatsticks and go electric. Friend of mine sent me this link last week. http://www.3d0g.net/brewing/heatstick seems fairly easy of a build. I would not use a flame of any sort indoors, just to many risks.

It should be fine. Just make sure your carboy is not super cold when you put the wort in. Try to have it close to the temp your wort is at so you don't shock the glass.

you should be just fine. The yeast woke up a little and did their thing but the cold of the fridge most likely put them back to sleep. And really, they're in a nice, clean, sealed package so they shouldn't be contaminated. Also, I wash and re-use my yeast and never had off flavors and they've...

jan. 3rd Summit EPA clone

I'm still curious on the original intent of this thread. Has anyone got data to go with blackened bottoms?

My beer Santa came on Tuesday :-)

I would start by looking up the fermentation temps for your specific yeast and then shooting for right in the middle if you want a smoother taste. The higher the temp the more clove you're going to taste as a general rule.