Recent content by sheldonsteen

When I was in Nashville last week I visited the Black Abbey brewery. They have a POTUS beer series dedicated to different presidents (in case that wasn't obvious). Their current offering is the POTUS 44, which is a really tasty robust porter that has been "liberally infused with Kenyan and...

I think MO would be a great choice for any of those hops (other than magnum). Pick your favorite hop and go for it.

If you're committed to the porter I'd definitely go with a swamp cooler. It's not ideal but it gets the job done as long as you change out the ice bottles regularly enough to prevent huge temperature shifts.

I'm wondering about the chocolate malt too. It may take away a bit from the pumpkin, particularly given your concerns about the pumpkin not adding much flavor since it won't be mashed.

^This^

I agree, it would be a fun experiment!

The moral of the story is RDWHAHB.

Are you planning to dry hop with 5 different hops? If not I don't get the splitting.

I'm not sure why the extra step of of going to the bucket before the carboy would cause your issue but it does seem rather unnecessary. Next time try going directly to the carboy and see if you still have an issue.

Most, not all. But not worth the risk unless you are absolutely sure the growler can handle it. My point about growlers was simply to point out that bottle size shouldn't make a difference, not that all growlers are ok. Definitely worth clarifying.

I've bottled in a 64 oz. (swing top) growlers without any issue. Bottle size didn't seem to make a difference. I would prime with the recommended amount for the style and not worry about the specific bottles you have. Take a look here if you need a calculator...

I assume you mean bottle quickly? Don't stir after fermentation has begun. The good news is that once fermentation begins your top off water will get mixed in no problem on its own, but you may never know your actual OG. I use a wine degasser attached to my drill for about 5-10 mins to mix and...

I agree that you should scale back the Crystal a bit (maybe to 1/2#?). Also, are you going for a pretty bitter pale ale? 1 oz of chinook at 60 is going to get into ipa ibu territory. Conversely, you could do an all cascade pale ale and keep the hop schedule as is just substituting cascade for...

I think this is a pretty reliable calculator. http://www.northernbrewer.com/priming-sugar-calculator/

Right. My suggestion was simply a way to get some actual honey somewhere in the recipe, not that it would impart great honey flavor. Personally, if I'm going to name a beer after a particular ingredient I prefer to have the actual ingredient in there somewhere. Just my preference, though.