I may be inspired by good beers and I like to find out how they're brewed, and what with, but I'm not interested in 'cloning' anything. I'm not interested in kits either - I did one, my first brew, which was also my only pre-extracted wort brew. It turned out pretty well, but I'd rather devise...

I don't know - I find hop pellets are more sour and not as salty. Does depend on variety though. Those long eared domestic rabbits produce the tastiest pellets.

Brewed this Thursday night. It's been chugging along since Friday afternoon, beauty inch thick brown krausen going. 9# MO 1 # CaraMunich, 60 L 1/2 # Crystal, 120 L 1/2 BlackPrinz 1/2 # Carafa 2 4.5 oz Roasted Barley 1 # lactose 2 oz Bravo (17% AA), boil 60 minutes SO-4 yeast The default 70 %...

A DIPA is just a high gravity IPA. Not really double though - that would be 12 - 14% ABV. You'd want to up your hops proportionately.

Blichman makes a hop back for homebrewers called the Hop Rocket, I think. It's in the NB catalog.

You know, I just noticed the note on the honey addition. Shouldn't you put that in while the wort is hot enough to sterilize it?

Looks pretty good. I might move the 45 and 50 minute Cascade additions to later in the boil, or even to the dry hop, but I'm sure it will be good as it is

I can't access your recipe - it says that it's marked private. Hard to go wrong with Citra and Cascade.

I didn't realize how high the AA% is for Pac Gem. Seems like most of the S Hemisphere hops are high alpha dual purpose. I guess for me a stout just doesn't need much, or necessarily any, flavor or aroma. Part of it is just that I like my beer more bitter than most people generally. For me most...

You know, if it were me, and as you know it isn't, I'd throw all of the hops in at 60 minutes. Btw, that's a New Zealand hop, isn't it? I've got several lbs of NZ varieties right now, but not that one. I actually brewed my first batch with some (Motueka) the other night. What's Pac. Gem like?

I've got a lb of EKG, could have gone with that, but I wanted to use some of my Southern Hemisphere hops. You might be right about the Mag, but Pride is supposed to have a woody, herbal taste and aroma. It really turned out to be a regular brown ale - I was looking at 1.036 at the default...

I'm brewing my first mild tomorrow. Can't really change much now - I already crushed the grain - but here's the recipe: Por-Mo Mild Maris Otter - 4# Munich malt - 2# Brown malt - 12 oz C-120 - 4 oz Amber malt - 4oz Cara Belge - 4 oz (it's 22L c-malt) Carafa 2 - 3 0z (just to bump the color up...

Only one way to find out. Are you talking about roasted unmalted wheat? I haven't seen that, but I can't see why it wouldn't be good. Roast barley can definitely be overdone. I'm doing a cream stout brew after next. I'm using a fairly modest dose of rb (3 oz for a 5 gallon batch) and debittered...

Is that the SkittleBrau?

I finally got off my lazy ace and brewed my first for the year. It's an APA (5 Gall) with 6# 2-row, 4#Munich, 8 oz Caramunich, Amarillo hopped. Going to crush grain for a mild in a few minutes, probably brew it tomorrow night. I'm calling it Por-Mo mild - it's going to be hopped with Pride of...

Good post, but I'm lazier. Too lazy to fin...

If it's a decent deal, I don't see how you can go wrong. If you have a setup for 10 Gallons, you can still do 5 gallon batches.

I love the simplicity. That's a no doubter - if that's not good shizznitt, you screwed up. I'm about to brew a similar beer: 6# 2 row, 4 # Munich, 1/2 # Caramunich 3 (60 L), Amarillo hopped.

That looks good to me. That's a pretty big beer to pitch a tube of yeast straight in to. Are you making a starter?

I agree. Letting them soak overnight does the trick. Some brands come off more readily, but they'll all soak off eventually.