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I added the late hop additions as I'd like more of a hop flavor and a little less of a aroma. 471 doesn't have a huge nose anyways. I'll keep some sugar on hand in case the fly sparge doesn't get me too close to my target gravity however I'm not expecting horrible efficiency. I'd like to keep...

So after reading through "Designing Great Beers" I've made some revisions. Mash at 151 for 60. 13lbs 2 row 1lb 12oz Munich 1lb 12oz US Crystal 40 15oz Carapils Now, the hopping changed quite a bit, and I'm guessing this will change the character of the beer significantly. I'm...

So I'm looking to make a double IPA that is similar to Breckenridge Brewery's 471 IPA. I have this recipe made up so far and am looking for a little feedback. Thanks! 5.25 gal batch 15lbs 2 row .5lbs Carapils .5lbs German Munich .5lbs US Crystal 40 Mash at 154 for 60min .5oz...

Thanks, I'll let her know! She has made about 8 labels now based on that design. We are going to go through them and adjust the Bloody Cowboy font a bit so we can use them commercially someday without having to buy rights to it. Ironically, in my county, there was never a mine claim filed...

So are YOU in Leadville? If so, how long does it take to boil? Anyways, like the labels?

My wife has been making these in her free time, they need polishing but you get the idea.

+5.5 Mixed Berry American Wheat. =14530

Very nice! My wife just allowed me to buy a 59 gallon wine barrel for making sours after I "forced" her to try one (and she loved it). Also took the opportunity to buy a keggle and outdoor burner to make larger batches. Gotta fill that barrel now. Where in Aurora are you? I'm north of...

+5 IPA +5 Sour Ale +5 Double APA +5 Celebration Ale +2.5 Milk Stout +2.5 La Folie (make by the SWMBO):ban: +6 La Folie (to add to the first batch, going into the wine barrel) 13834.5 + 31 = 13865.5

I use ringwood yeast quite a bit and never had that smell/taste of chemicals. Bad smack pack? Good luck!

I'll play. You know you spend a lot of time brewin and reading about brewing when... 1. You see material everywhere to make conicals and brew kettles. 2. You try a new beer and immediately wonder what the folks on HBT think of it. 3. You volunteer to work at local breweries when you...

I've aggitated trub to get a stuck fermentation going before and didn't notice off flavors. I say go for it, but rack to secondary after a week to get the beer off the puree.

Breckenridge on Kalamath is great, my favorite brewery in Denver. I'll echo Falling Rock as a premier beer bar. If you can make it out a little from Downtown, Golden has Golden City Brewery (The second largest brewery in Golden) or Dry Dock in Aurora, both have a great selection.

I'm lucky if I get a 5 gallon batch going once every 3 weeks.

Can't go wrong with a chili wheat beer!

I thought you had to run the HOT wort though the hopback before chilling and fermenting? If you run the fermented beer though a "hopback" before carbing, isn't that called a hop infuser?

It depends on the size of your brewery and the size of your kitchen from what I can tell. I come from a restaurant background and know how quickly a kitchen can get expensive. Good used equipment is easy to find for a kitchen, its getting harder for brewing equipment though. I was just...