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Definitely no need to toss it. I had a hefe clog the airlock and blow the lid off the bucket. Yeast was all over my closet... I sanitized everything, put it back together and the beer turned out great. You can't really over ferment a beer. The yeast will eat the available sugars and then...

Thanks for the input. I'll look into changing the hops a bit. My last couple beers I've mashed at 152 have attenuated down to .08.

5 gallons. That was set from an old brew that got 60% eff. I can lower the MO down to 7.5 lb with a 70% eff.

I'm looking at making a nice malty brown porter. Grains: 9.5 lb MO 1 lb Brown Malt 1 lb Crystal 80 12 oz Chocolate Malt Hops: .75 oz Northern Brewer @ 60 min 1 oz Challenger @ 5 min Yeast: Wyeast #1084 Irish Ale Yeast BeerSmith estimates OG: 1.052 FG: 1.013 IBU: 31...

Awesome, thanks for the input!

I was looking at using MO but I was afraid it would make it to malty.

I definitely don't want to overpower the spices. Would you add say a pound of brown malt in place of the black patent?

Here is a recipe I'm playing with after looking at some examples on here. I plan on turning it into a vanilla pumpkin spice porter but I'm still playing with my spice mix. Mash: Mash at 153* for 60 mins 2 Batch Sparge Grains: 10lb Pale Malt (2-Row) 1lb Crystal - 60L .75 lb Chocolate...

Awesome site, thanks! Looks like Tettnanag it is.

I was thinking it could be a fun experiment. That was another hop I was considering. I just don't have much first hand experience with either and the hop descriptions I can find leave a bit to be desired.

I'm trying to do a simple Hefe that I plan to ferment high (around 68*) to get that banana flavor but I still want to add a little bit of spice. I am thinking that can be done by using some "spicy" hops. Here's what I am thinking. Grain Bill 5lb Pale Malt (2 Row) 5lb Wheat Malt .5lb Rice...

That would be less than ideal and probably still screw up my floor. But that's also why I don't recommend turning it on and walking away.

It was really just there to see if the burner actually produced any heat underneath it. Turns out the heat shield did it's job very well. I just didn't want the first sign that it was getting hot to be the linoleum getting messed up.

Make it 12. I broke one when I was cleaning it to move a beer into secondary. I was picking up the full carboy to move it off my patio to my grass to dump it. Didn't want to drop it and break it on the cement. Slipped from about 4 inches up, hit the cement and shattered. Had to secondary in one...

Sorry if this is a hijack but I'm very curious about this whole lactose in a pale ale thing. Would it be possible to give it that extra creamy characteristic that's so good in milk stouts without overpowering the beer? I know you can do it with oatmeal but I'd be interested in trying it with...

If you're afraid of using a propane burner indoors, that's what I do. I clear out my kitchen around the kettle, lay down some cardboard (to protect my linoleum just in case) and fire the thing up. You'll increase the temperature of your apartment a bit but it's worth it. I'm also using a $50...

When I moved to kegging I bought a kit from my LHBS which included a keg, 4lb CO2 tank and regulator. I really wished I had saved the money by piecing it together myself. For the mini fridge I just had to remove the shelves on the inside of the door, replace the seal and bend the freezer tray...

So if you're using frozen fruits to avoid contamination are you using bags of frozen fruit or can you freeze freeze fruit? I am thinking of making a fruit heffe and I want to use fresh fruit but am afraid of contamination if I just add it straight to secondary or even the primary without boiling...

I like the second one. I think it would make a better logo because it is simple but still gets the primitive brewing image across.

OK, after looking around at some other recipes for oatmeal stouts I think I have decided on a slightly modified recipe. I'm going to try and brew this later tonight unless anyone sees any issues. I couldn't find anything else about chocolate malt adding to much of a nutty flavor. Specialty...