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Thx foe the tips everyone. It has been about 7 months since brew day and I cracked one just a week ago. This turned out very good, on the verge of awesome. Very smooth for 10%, clean, and refreshing. I went with champagne yeast 2 days prior to bottling per hbs advice which nicely helped...

I plan on finally brewing this beer in the next few days. Anyone else wanna throw in some suggestions?

Thanks for the info. Does anyone have any further info about re-yeasting at bottle time. I'd like to consider this option for part of my batch. Thanks. Bottling day is within the next few weeks.

Could you expand on this? I'm not familiar with reyeasting at bottle phase. Would I still use 3/4 cup of corn sugar? Should I mix the sugar, yeast, and water for bottling phase? Pull package of yeast? I'm not looking for crazy carbonation...are you familar with Weyerbocker beers? Most...

I'll just remove the Amber DME from my primary :) In all honestly I was going to use Light, but LHB guy suggested the amber. Next batch will be altered for sure. Thx.

My plan was 4 week primary, I was just getting worried about the fermentation being complete and leaving it in there for too long w/ the muck :)

I'm looking for suggestions on how long to keep this in the primary. It has been 2 weeks in the primary, and the gravity is holding steady at 1.020, which I expected. I've read a bit about leaving in the primary longer, but I'm unsure of the benefit/risk in doing so while the fermentation has...

Thanks for the feedback. Brown sugar was my likely choice. 1lb?

This is my first post! I'm tinkering a new brew, a strong Brown Ale using Whisky soaked oak chips. Here's my ideas. Feel free to comment and critique. Brew day should be mid-Jan 2012. --Mini Mash / Steep-- 1 lb. American crystal 60L 4 oz. British chocolate 2 oz. Roasted barley...