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4oz btl is $10.50, which will add 16srm to a 5 gallon batch...or so the product description at NB says.

No joke, huh? The only place that I could find that carries it online right now is brewmasterswarehouse, btw.

Sinamar is a great way to darken up a beer without adding flavor. I'd say brew a low-hopped blonde ale (2-row, aromatic) and add Sinamar in order to get the darkness you want.

My airlock hasn't bubbled from the brett either, but it's certainly working in there.

+1, +1. I had the same concern when I pitched it into a 1.022 FG BDSA. No activity for 6 weeks, or so I thought. But then ol' man ******-o-Chef assuaged my concerns...and I tried a sample, and it was awesomely funked-up.

Damnit, and now you have forced me to add yet another beer to my "to be brewed" list.

I've had Schlenkerla's and I'm calling BS on their claims of not using rauch malt. But anyway, you're not brewing at Schlenkerla, so you need to add smoked malt regardless.

Melanoidin malt. Yay malty! On an aside, I hate the 34/70. It's always performed sh*ttily for me.

Oh noes! room temp for 3 weeks! They're fine.

Read the brewing water chemistry section in How to Brew like 4 times before you start to mess with your water...

You're looking at about 14 srm, OG of 1.055 (assuming 75% eff)...I'd say shoot for an irish reddish ale. try this for a hopping schedule: .5oz EKG @ 60m .5oz Wil @ 60m .5oz Wil @ 15m .5oz EKG @5m Yields an IBU of 22. As for yeast...what do you have access to? There are a million choices. If...

Well, if you want more intense cherry flavor, I'd say just use more cherries, and go with the oregon puree cans.

I wonder if brett, pedio, lacto, etc., can eat splenda, stevia, etc? You can always try backsweetening with something like that.

As long as you're planning on chilling and decanting off the spent wort, rather than dumping the whole starter into the beer, it should be fine. Most sacch. c. will tolerate higher temps much more than lower temps...so don't worry.

Not sure about the orange amount...never used orange peel in a lager before...a whole pound of crystal along with the carapils might leave it a little sweet, but other than that...looks good.

'Gott Mit Uns German Pils: That's not chill haze, it's condensation on the glass. The beer, she's crystal clear after months of lagering at 40f. I don't feel like posting the recipe---it's just Pilsner, Hallertau at 60 and 15, and WLP838 (Southern German Lager).

Congrats! Our due date was yesterday...nothing doing. Hopefully your pregnancy will go as smoothly as ours has...so far.

They're both fine products. I don't use one more than the other, I just pick what yeast I need. I'll usually consult Mr. Malty's yeast origins chart to see where it's supposed to be from, and get whatever my LHBS has, or whatever the online shop I'm ordering from has.

Wow...talk about waking up a thread from the dead... It turned out great. The citrus was very citrusey, and the lime was a little overwhelming, but still tolerable.

Thnx, kyle!