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Well been bottled for 3 mths. I'm suspecting the boil off, trub, water volume issue. Love a full boil :) the beer ends up sooo much clearer and cleaner tasting, but I think that's where my recipe conversion water/AG issue came in. Damn tasty beer but next time I think a lil less primer will put...

Super head

So I have a coffee malt stout that came out pretty tasty but now that I'm in the drinking stage of the brew (finally, took 5 mnths to even out) it has an enormous head that no matter how cold / careful you pour it, it takes 30 min to pour a 22 oz beer. Primed 5 gallons with the pre-perscibed...

Sooooo, Tecate on a hot summer day. Maybe lime if available. Hard to beat for a river/fishin beer :)

Also they have there anniversary series on sale (this week is the porter), changes weekly:) not gona lie I wait for it every week :))

Def careful with cinnamon. I would pasteurize the spice before addition, (above 165 for like 45 ish minutes) exact times exist but its what I use with spiced wines and not had a problem. Use an ice bath as normal and add when you would otherwise secondary..... I'm still in the Revvy primary camp...

Brewed a Chimay clone in Dec. and went to a secondary at the end of Jan. I am wondering if I ought to hit it with an amount of yeast at bottling? Would the existing yeast be too stressed to create co2 without any nasty flavors? Or is more a question of temp?

Probably do a primary only. As far as the preblend brew I would at least bottle a bottle or 2 outta the bigger primary's but blend and bottle age. Or perhaps this is an excuse to buy/create my big secondary ferm tank :)

I recently had the fortune of being able to go to 10 gallon full boil batches :) here's my hairbrained idea. Fermentation vessels currently exist of 2, 5 gallon carboys and 1 gallon jugs. As I've seen in commercial brews (Belgian) they tend blend to create greatness. So... What about 2, 4 gallon...

7027 :) 5 gal English brown

Sweet, thanks software is next on the list. It is an english brown from Austin Home Brew. I'm tryin to do the weekly special (Btw, Austin Home Brew 21 anniversary recipes on special, 1 per week :)) 22.99 per recipe base. Hard to beat.

Hit 1.04OG on a 1.051of @75% recipe. Added 1lb malt extract, figuerded I'd at least be at 1.05..... Thoughts on og conversion of DME by lb????? Still will be beer :))

3174+ 5 gal Mr. Kleen super stout= 3179.....first all grain :)

1648.3. :). Coffee malt stout !!!

Btw 1000 gal collectively, Yay HB

+5 gal Chimay clone, may a couple make it to 2013 :)

Maybe a chili black bean beer with a lite malt profile/starter???

Thinking of doing the house brew in a single stage. I never have used wirlflock in a beer, would this help in the single stage ferment technique?

Would you make it again?? I dig rye whiskey and the real ale pale rye ale (drinking now) isn't exactly what I want, but I think it's a body issue, pretty thin. The spiciness is kickin, thinkin rye, carapils, base malt??. Hops (variety.....schedule?) test batch a lime zest gallon, (worst come to...

Need a rye beer recipe. Thinkin med body, maybe a zest of lime. Lagered perhaps, higher grav? Ready for late spring early summer?? I have an extra carboy and a large dorm fridge idle..... :(