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20lb Pilsner 4lb wheat 1lb flaked wheat .5munich 2lb Amber Belgian candi Sarachi ace 2oz 60min Saaz 1 15 Saaz 1 5 Sarachi ace 2oz flameout Whitlfloc. 2 tabs 2 tabs White labs 565 Fermentation start at 70 increase to 90 over 5 days hold for 2 weeks then let it come down to 70 for 1 month...

I built a sweet ferm chamber out of a chest freezer. I can fit 3 5 gallon carboys and 2 1 gallon jugs at any given time. If you decide this route is best make sure you get a big freezer.

I have never done this, I have split 10 gallons into 2 with 2 different yeasts and it is truly amazing the amount of flavor that the little guys give our beer.

Nope, it picks up speed and costs more and more money!

Perfect advice except I would go with a much larger pot I would say 30qt as an absolute minimum. It may be a little bit of over kill now but you will appreciate it later. Read read read knowledge is power and in this hobby the more you have the better your finished product. When you start...

I use a muslin bag for whole hops, never tried dried fruit but I'm sure it would work the same way. If you do not want it to obstruct the dip tube you could always anchor it to the lid with enough string to sit just off the bottom and weigh it down with some sanitized glass marbles.

I recommend you buy a ferm chamber and a kegerator. I see the save in cash by trying to have it do both but when you are full with with beer to drink you have to empty the kegs prior to brewing again. This leads to no beer and now you have no hb to enjoy.

What kind of yeast did you use? I realized yesterday that somehow this can make beer darker. I brewed up a 10 gallons of a white ipa, split into 5 gallon carboys. 1 got regular old wlp001, the other got dregs from a bottle of Orval. The Orval is substantially darker not all the way to an...

I think a side by side would be the best way to determine. Maybe brew up 3 gallons. 1 gallon go only dry 1gallon only boil 1 gallon both You could even go as far as to do 5 and try the 2 gallons extra with roasted/smoked 1 gallon just boil 1 gallon boil and dry

I have never had any issue with this. Just toss em in.

I use channel locks.

When do you plan on brewing this?

The best way I have found is to use pure vanilla bean paste in the last 5 min of the boil. I used 2oz by volume. Then some beans in the secondary. It came thru quite nice after about 4 months bulk aging due to work conflicts.

All but the stem sliced thin is what I will do when I finally brew this.

I think a cream ale would be solid. The corn with low hops would really hi lite the pepper. I think even a Belgian wit could be good.

Just let it ride, might not be a true fat tire clone (next brew maybe) but it is beer.

They called it a jalapeño pale ale. It was a light beer and the hop taste was an after thought. I'm guessing somewhere in the range you are looking at 18ibu. I just tried a habanero beer from triangle brewing and they do both boil and dry. The brewer was not too forthcoming with the amounts or...

I just laughed my ass off as this is my exact method of hb #1.

Definitely my favorite!

After talking to a couple of guys from who did one they said the "dry" pepper method does very little. They smoke the peppers till they blacken and are soft, scrape the black skin away slice thin and into the boil for 15 min. They did 1 pepper/gallon. I don't think freezing would benefit...