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On my BIAB system, I have room in my kettle that is not taken up by the mash bag (its a 15 gallon kettle with a steamer pot inside it which is where I put the bag). I'm thinking of, instead of FWH as I heat up the kettle, that I add my bittering hops in while mashing and keeping it there...

anyone add the syrup after pitching? I was thinking of brewing this weekend, and my syrup isn't scheduled to come in until monday...

the babble belt poster who said it was CL320 is the the guy who does East Coast yeast, so if he says it is CL320, then it is.

ECY13 is made by East Coast and can be bought here if its available: http://www.solarhomebrew.com/East_Coast_Yeast.html

yeah unfortunately its a really bland and transparent IPA. It almost tasted like liquid unbrewed hops.

ok I figured out that my bucket fits in my big pot so I put the fermentation bucket in a water bath in that with some ice in the water bath. Only downside is my stick on thermometer got soaked but o well.

Ok I'll turn on the AC now. I figure one night of slightly high temps shouldn't destroy it though.

I pitched some Nottingham yeast in an IPA yesterday. Long story short my house is at ~74 degrees and the fermentation bucket is reading a temperature of 78-79 I'm not really too worried about the beer being ruined, but what kind of esters and effects should I expect at that high of a...

wow that sounds epic. Hope you savor that one haha.

19012+5=19017

I have a bottle of Saint Somewhere Saison... it's a 7.3% alcohol saison so I figure the dregs should handle higher alcohol. Any idea if that would (probably) work? Should I just pitch the dregs in during secondary?

So right now I've got 5 gallons of an imperial stout in the primary (~1.094 OG). Yesterday I came up with the crazy idea that I should split the batch, with 4 gallons being racked onto cocoa and vanilla, and 1 gallon being siphoned into a glass container and putting Brett or some kind of other...

I suggest you get another carboy and make quicker beers in one and use the other to condition high gravity stouts, barleywines, DIPA's, etc. This will make patience easier. Otherwise I would never be able to wait a few months to begin drinking a high alcohol batch. Also, the 6month thing is...

Alright sounds good. I'll go to home depot and get the strainers. I might to a test run to see if using my bucket for mashing holds temperature good too.

Ok I plan on doing an easy stovetop partial mashing but I don't have all the equipment used in the tutorial that's stickied. I was going to PM anyway but with a slight alteration to the process and was wondering how you guys think this will work: 1. I have an 8 gallon pot so I can do more...

the ethics debate on intellectual property rights gets tiring. For people like the OP and WhiskySix, it should be fairly reasonable why they support strong IPR's with regard to artists work etc... that being said it's not the only ethical standard, and for most of humanity's history has not...

thanks guys. I just fitted these onto some bottles... at first I thought it looked a bit odd since the design is off center, but actually it kind of works when I have a group of them bottled like that. I can't think of many beer labels that are off center, come to think of it.

Just created my first label for a Belgian Wit. The brewer logo is giant in the corner kind of intentionally since I'm aiming for a very boxy and graphic look. Any comments or critiques?

I realized since I'll be making a vanilla extraction that instead of using vodka, I should use bourbon which should extract just as good but also leave a bourbon flavor in the beer.

Thanks for pointing out the thread. The recipe there was pretty similar as far as grains and OG which bodes well. I might add bourbon chips to the secondary, but I might not if I feel it could override some of the other flavors (vanilla, chocolate, etc). Good luck on brewing it... did you...