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Brewed in the beginning of Oct. Racked to secondary/split my 6 gal batch into two. I kept one as a control and the other I put on 2oz of med toast oak cubes. I think I may dry hop both of them, but I'm not sure. I'll get in on the swap if there's still room. :tank:

Ahh, thanks. I didn't realize this. Washing it is.:mug:

I'm brewing two belgian trippels in the next couple weeks and am going to reuse the 510 yeast cake. But, the first brew I'm doing is 35 IBUs and the second is 21. Is this too great of a difference? Should I wait and do the second brew as the first? Or, does it not make a difference?

Religiously.

Yeah, I meant .121. :drunk: I used 2 x 1.25qt starters for the brew, so that shouldn't be an issue. I'd really like to get this beer into the 11-13% range not around 10%, so I'm gonna try adding some boiled DME on Sunday. Oh, and by the sound of my blow-off tube, the yeast are having a...

I brewed a batch of the 09-09-09 yesterday (AG), but my efficiency sucked. My OG was nearly .020 lower than it should be (1.102 vs 1.021). Since this is supposed to be a barleywine I'd like to get the ABV up higher. The problem is that I'm out of extract that I usually use for my starters...

Wow, I only made it to .102

Mine is mashing right now. :ban:

Any difference in using WLP001 vs WY1056 on this brew? Or even a dry US-05? I have both 001 and US05 on hand but no 1056...

I've had something like this happen, but never to the point of blackout. I've definitely gotten drunk while brewing and done some screwy things to my brew.

I bought the ingredients for this over the weekend. It'll be brewed before the end of the month.

You should start a poll for this. +1 for carbonate.

It might be the best beer you've ever made and now it'll take two years to reproduce it.:tank:

Count me in on this!

Doesn't sound like it's done. Give it more time.

Not sure exactly where I'm moving to yet. Basalt, Carbondale...somewhere in that area.

I recently accepted a job in Aspen, CO and am going to be moving at the end of May. Granted, I won't be living IN Aspen but probably 1/2 to 1 hour away. What will change from brewing essentially at sea level to 6200ft? What should I look for? Tips?

I'm not trying to mash anything. Just color and flavor extraction.

I recently bought a turkey fryer with a 7.5G pot for my transition to AG. I am still extract brewing with steeped grains and late extract additions, but am now doing full boils (with the proper hops adjustments). My question is: I have always steeped my grains is approx. 2 .5G of water...

I'll be graduating from the Culinary Institute of America at the end of May and I'm now getting my ingredients together for the brews that I'll have on hand for the party. My tentative list is as follows: Leviathan Ale - kegged (already made and conditioning) (house favorite, see my recipes)...