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I say just focus on the AAUs and use whatever you got. Porters and stouts arent supposed to be very heavy on the hop flavor anyways. that said, i brewed a stout recipe that i knew i liked last year and dry hopped it with a healthy amount of cascade pellets (leftovers). it was fantastic!

My thought it that you might be hindering your fermenters ability to lose heat. You've got a fermentation creating heat and a bunch of dead airspace trapping that heat, i think your fermentation would get too hot. if your looking for a quick cheap way to control temp swing put your fermenter in...

thanks mongrel.

I just started working at a restaurant that is apparently only serving beer that comes in a can. I havent seen their list yet but it obviously must be limited. Ive already googled it and found some interesting cans online. So, what are the best beers you've had in a can? Honestly mine is...

25g so far. will have to remember to come back as i brew! =28793.5

nope. just googled your home town. i definitely want to go there now though! Licking River Brewery (licking river formed the gorge) would be pretty sweet too IMO. :-p~~ <-possible logo? :mug:

i say black hand brewery. And you should probably start working on perfecting your buckeye nut brown right about now haha. rather than an acutal black hand i would put images of the gorge on your label. or a buck or somethin.

since noones answered..ill put in my 2 cents. "orfy's" acutal FG was 1.015. I dont know that 5 more points is worth your trouble. i would just enjoy the very slightly sweeter brew.

have you ever done that? i did it with my last to beers. it really sucks. the extract do not want to dissolve plus it get hit with so much steam on its way into the pot it basically falls in chunks! besides that it is impossible to claculate the change in utilization for the last 10 minutes of...

btw no need to describe who came up with the secondary thing. i read it in the other secondary thread at the top of the forum right now.

k now how about dry hopping. why not just throw the hops in the primary when its ready? and would that have to be after terminal gravity is reached?

so whos the crazy person who came up with the secondary? and what am i supposed to do now with my 5g carboy? sand art anyone?

for those of you who are not kegging: would it be ok to bottle when you reach terminal gravity? then rather than leaving the beer in the fermenter to clean up the flavors it could happen in the bottle. seems to me it would happen quicker, because of the smaller volume, and it would be...

I currently have my first witbier on day 6 in my primary. Since it will already be an estery, hazy beer, will there be any benefit to transfering it to a secondary? Or should I just go ahead and bottle?