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Hate to bump this, but I'm planning on grabbing the ingredients tomorrow if I can.

I'm hoping I can get some feedback on an extract recipe I'm putting together for an American Barleywine. Here's what I have so far: 3 lbs. Amber LME 8 lbs. Light DME at 15 min. 8 oz. Crystal 40L 3 oz. Chocolate Malt 2 oz. Cascade @ 60 min. 1 oz. Centennial @ 30 min. 1 oz. Wilamette @...

I spent hours pouring over this thread and others like it getting ideas and now I'm proud to finally be able to post my own rig that I've been putting together the last few months. I just finished getting everything running and I brewed my first AG batch on it Sunday, an Irish Dry Stout...

I'm in

Do you know what efficiency the recipe was calculated at and what you usually get on your system?

I got an awesome deal on a CL refrigerator that I'm converting into a kegerator. It has a few little dents and scratches on it that I'd like to cover up since it's going in the house. I'm looking for some creative ideas that you guys have used. I plan on doing some sort of chalkboard for the...

Height = 9.5 inches Width = 13 inches Depth = 16.5 inches

I think it's an awesome find! I'd just gut the rest of the insides and pay a welder to mount some steel struts and burners across it. You'd have yourself a sweet brew stand for cheap, and if you don't use it you can always resell it on craigslist.

There's a whole section of the forum dedicated to electric brewing, you'd probably get some more information over there.

I'm just over the hill in Cheyenne. Laramie has a small brewpub named Altitude Chophouse and Brewery that's pretty good. If you veer over here to Cheyenne we also have one called Shadows Pub & Grill which used to be a owned by Snake River in Jackson until the owner & brewer went off on his...

I make a new 5-gallon batch every time I brew, or about every 2 weeks. Between that I keep the bucket sitting around for whatever I need and I've never had a sanitation issue in my life.

Agreed, just go by the OG on the kit itself. Sounds like everything is going well afterall.

5 Gallons of "Not Living Guy Ale" Germain Maibock 16895+5 = 16,900!

I try to get a 5 gallon batch brewed about every 2 to 3 weeks. Like a lot of people half my beer goes to family & friends, so depending on my drinking habits I'd say I have ~50-60 bottles at any time.

Yes definitely. I've just poured the pellets straight into the carboy and then siphoned a little more carefully when bottling time came around and it turned out great. I have a friend who uses muslin bags for his dry hops and they work well too.

Very very carefully. But really this is just a short-term setup until I have some outside water source to work with. This is all also just future preparation and research, don't even have a burner yet. Homebrewing addiction + 1 bedroom apartment = sucky

Thanks for all the input guys. I don't have the luxury of a garage to brew in, so I'm stuck on the porch. I think I'll try to find some screening to put over the top like suggested. I'm bringing the wort inside to the kitchen to cool, so it's only during the boil I'm worried about.

I'm getting ready to switch over to full boil extracts (and eventually to AG) and moving from my electric stove to a propane burner outside. For those of you who brew outdoors, what do you do to keep debris from getting into the kettle? I live in Wyoming which is windy as heck and there's a...

Share your wisdom, I usually avoid those bottles because the labels are such a PITA. I usually have to soak for a couple hours and still go at it with a scrubber :confused:

New Belgium bottles because the labels come off with little to no effort and they're all over the place around here.