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Have some extra indregients lying around and it'll be a while before I can brew again, so I figured I'd make a big Black IPA/Cascadian Dark Ale/American Black Ale. I like mine that aren't just IPA's with black food coloring in them. Figured this malt bill will be a bit more robust and spicy...

It is great, milk chocolate upfront w/ a light belgian backbone then big dark chocolate aftertaste. Yay for Boulevard distributing to sub-Chicago IL. There's about a case left at my bottle shop.

Thanks all

http://www.tastybrew.com/calculators/priming.html Thar you go, I've used this to get the correct DME priming rates

Got a 3 piece airlock atop my bucket fermenter. Filled it up w/ water to the line. The inner piece was buoyant for a few days during the rigorous part of fermenter, now it isn't. Checked for cracks and breaks in the bucket seal, didn't find any. Should the inner piece in the airlock always...

Thanks for the advise! I think I can get Spotted Cow around here, maybe it'll be a good substitute if my experiments aren't to par. Contacted the brewery, they weren't helpful at all. Didn't want to divulge their "trade secrets."

Best light beer I've ever had, but sadly can only get it near Indianapolis. So I've tried to concoct a recipe based on provided info from their website. Sez it's made from American wheat, oats, and barley. It has IBU: 20 and ABV: 5.3 So I entered the following to get the numbers correct...