I gotcha soccerdad I do the same. My only restraint is one at a time because otherwise a beer in each hand just makes me look too greedy.

My favorite time for homebrews is out on hikes, my latest having been out on the ice of Mirror lake in Lake Placid NY new years day. And yes, that's a PBR next to me in my profile pic, but that was a bike ride in July; I must not have been thinking too clearly that day for having made such a...

Looks like my next brew day (tomorrow, a Helles) will be during a snowstorm.

Looks fun. Nice brewery.

Somebody to hand me a homebrew for a change

My lowest performer in a homebrew comp couple months back came from a milk stout with 1 lb lactose for 5 gal. The judges were clearly not impressed.

I 'generally' find British strains don't need a huge starter. For example Conan and the like, they just seem to rip through whatever they are handed. Mason jar from the fridge, warmed to room temp and pitched. Since I've dipped into my Christmas stash of homebrews today, I can't seem to wrap my...

I just tried the new Bouncer in-line filter this morning. I recommend this product.

Steeping the dark grains separate from your normal mash will immediately impact chalk additions. Just recently I found this article useful http://www.madalchemist.com/archives/mashing-the-perfect-sweet-stout/

We did a porter that was ready for Thanksgiving (by Nov 24th). It was 40 days from brewday-- I thought it was great. My buddy thought it was still astringent on the end of the sip. Probably the roasted barley. My guess is your London Porter recipe should be okay by Christmas since there's no...

I stick my fermenters outside in this weather. I have a set of stairs that goes down to the basement from outside. Its on the north side of the house so no direct sun. I repitched WLP007 slurry right from a 5-day-long outside cold-crashed porter (temp swings 30f to 63f) into an IPA and it...

Many homebrews were consumed Tuesday night.

Some sort of low-level infection is my guess, and too much priming sugar. I used WLP380 slurry from a hefe (that seemed fine) but something happened to the dunkle. That was almost 2 years ago. I feel bad because I gave bottles away, and then tried to recall them. Too late- one I gave away...

A dunklewiezen is the only beer I've ever had bottle bombs with.

Last Christmas I tried a guess at Petes Wicked Winter Brew, which was a basic LME amber malt bill-- with raspberry flavoring (>10mL), and like 1/8 tablespoon of nutmeg added at kegging. I liked this level of nutmeg. With all spices, go less than you think you need. Your recipe looks tasty.

I just bottled the keg this morning, that I mentioned above with the 1/2 cup sugar, because it was cold enough to really bring it down with the overnight temps low of 27f. I used conan yeast in this beer- man was the yeast patty at the bottom of that keg thick. The bottled beer is fairly clear...

Yes, sealed it with a squirt of CO2 first

I added a 1/2 cup of corn sugar to the keg in my last 5 gal batch and it went to 16psi in 8 days. So, maybe a little less than a half cup? Nice tiny bubbles though, yeasty first pint sample.

I'd skip the dry hop. 1.5 oz in boil sometimes tastes too much. Hoppy's good but it doesn't need it.

I'm looking to clone a favorite local IPA of mine. Hops used in the beer's description mentioned waimea, so I'm going to guess with this recipe waimea is in dry hop, where it is also blended with citra. Any experience with waimea?