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How big was the grain bill for a 20% beer? Use a lot of sugar or DME?


I have a 15 gallon mash tun but I still had to use 3 lbs of dark dme and 1 pound of sugar. In hindsige I wish had skipped the sugar addition because I ended up over shooting the og. I was aiming for a beer a little south of 20%. I found out that the recipe calculator has no ability to account for that long boil.
 
FTFY; arrogants

YOU DUN MESSED UP.

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Well it did it. It's snowing it's been snowing almost 2 days I think but it's not sticking and if it doesn't I'm hitting the links tomorrow I don't care
 
Tell us more about the potatoe....
Looks like a lot of ham and cheese that you ain't tellin' us about...
There may even be some REAL butter in there...we all see it.
No sense in trying to hide it.

You are holding out. Nice job.
 
The melvin ipa is money the question is where in the h... is alpine wy. Growing up in Fort Collins Cheyenne is 1 hour away we would go there for fireworks and girls who were fun. This year's Cheyenne Frontier Days has Fall Out Boy on my birthday and I really want to go but for the fact that a Motel 6 is like 350 a night
 
No denver but now with kids the idea has come up. Are you from Michigan? Seems alot of my good friends are from there
 
I am. I did my masters at CSU but all online. We did go out there once, really enjoyed it. Didn't get to spend any time in Denver though.
 
Awesome my father's Masters is from there, my mom fell a paper short, my was gcu online. I went to csu for 3 years then transferred to naropa in boulder. Csu is solid!

Those meads and wine sound good. I love dry mead
 
As a kid, I knew my dad was an engineer. I told everyone I wanted to drive trains when I grow up, just like my dad.


Hi friendlies! Playing catch up after out a little over a week on here. This reply is pretty much ancient at this point...

When I was a a kid, my parents worked in pharmaceuticals. At church, they were asking kids what their parents did, and I announced that my parents sold drugs. I didn't really get why everyone thought it was so funny at the time.
 
QOTD: Simple creamy mashed/smashed potatoes. I shape them like a berm to coral the effusion of delicious juices from the steak.



(Not a fan of US steakhouses to be honest. The meat is typically overseasoned for my tastes. )


With you on the over seasoning. Salt. Pepper. Done. Plenty of good spots around here, but I much prefer my own grilled steaks most of the time. Local Yocal in downtown McKinney has some fantastic steaks (raw to take home and cook - not a restaurant), if you're ever over in these parts.
 
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