Thank you Mark. And thank you to the person who made the recipe edits, a simple solution is better. Here are the edited additions - The new additions give a mash pH of 5.4 Open to recommendations as I am not brewing until July 4th.

Here is a link to the recipe if it helps: Link to the edit page deleted. https://www.brewersfriend.com/homebrew/recipe/view/58082/dark-cherry-stout

Looking to brew a Dark Cherry Stout, here is the recipe: 11.5 Gallons in the fermenter - 13.5 gallons pre-boil 22lbs Maris Otter 2 lbs English Crystal 50 1 LB Black Prinz Malt 1 LB Roasted Barley 6 LB of Cherry Puree in the secondary fermentor 2.25 oz Perle (60 minute boil) I start with...

Long time, I hope everyone is doing well. Good day fishing on the Chesapeake .....

I brewed this past weekend - Hint of Rye IPA. Fermenting strong and smelling great.

From an older post: (you do not need to condition the keg but often times the beer will improve with age. This happened at both cold and warm temperatures so use what ever method works for you.) In mid-July(2013) I took a California Common beer from secondary to the Keg and pressurized(after...

If it is just a flaw in the glass the recommendations above are solid, clean until you are comfortable enough to give it a test. However, if those are fine scratches in the glass it may be best to abandon the idea now before you lose a batch of beer. 1973 is old and the carboy may have been used...

Brewed an English Common Bitter on Sunday, it is still fermenting nicely today.

Congratulations! I am jealous of all that hair.

When I was in the military we spent a couple of weeks with an Aussie outfit and I swear they could hide beer in their socks. They always seemed to have beer available and thankfully they were a friendly sharing group.

I have lost track of what this thread is talking about but I originally wanted to reply that a Beer at the Phillies game runs $9.75 each. It gets expensive taking a group out to the baseball game.

I agree with the pump theory. I once had a stuck mash, and I mean really stuck mash(as in abandon the brew day) and the vacuum created bent my false bottom and produced all kinds of popping noises from the pot. I am not sure I understand all of the factors at play but your theory seems to work...

Great looking bread, I am going to have to give that a try. Does the spent grain add much flavor or is it on the bland side? I would guess it adds great texture.

Not that I needed a new hobby but I purchased the two bee hives on the left today. Even with the suit the little buggers are a little unnerving.

Trialben - The rig is dialed in and running smooth, I am hitting my numbers and running about 82% efficiency. Enjoying every minute with it.

Brewed a San Francisco Steam this afternoon. All went as planned and beer is in the fermenter.

http://brulosophy.com/2017/05/15/dry-hop-length-pt-2-1-hour-with-agitation-vs-4-days-undisturbed-exbeeriment-results/ The link above shows an example of a fine screen on a Keg out tube. Here is a quick look, I have no idea where to purchase one: If anyone finds a source please post it up.

Ha, sorry. 5.5 hour brew day. The fermentation is bubbling away after 18 hours.

I will say I am one step above a novice when it comes to water. I have had my water tested, I use the Brun' Water spreadsheet and I frequently hit my desired mash pH. My question is this: Does anyone have a list of Beer Styles and the accepted/preferred water profile? I know there are balanced...

Brew day was a success! I brewed an American Wheat with no problems at all. The stress of brew day was WAY Down and the best part was everything had its own space when I was done using it. In the past my back porch looked like a bomb went off after brew day and cleaning and returning equipment...