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Flavor and aroma are inseparably linked, and of course very subjective. Try holding your nose and sipping your favorite IPA, and I bet it will taste exactly like bitter, slight sweet alcohol and nothing else. I like the sound of this experiment, if for nothing else to use up left over cheap beer!

Definitely a lesson learned. Luckly, the beer came out pretty good, thanks to my last minute saving throws. The Brown Ale is quite good, while the Nugget Cali Common is a little thin, but very drinkable.

May be too late for this suggestion, but you could smoke a few pounds of 2-row with hickory. Alternatively, soak the charred hickory in vodka and dump the whole mess into the secondary?

It will definitely carb at 60*F, but it may take 2-3 months. My first batch, a Fat Tire clone, had a similar story. After a month in our cellar at ~60*F, my clever friends dubbed it "Flat Tire". A month or two later, and it was excellent, still one of the best beers I've made. My...

Old Bay has the best tap list in town, and the food is excellent. Triumph is good but in Princeton, ~40 minutes away. Harvest Moon's beer is on par with "average brewpub" quality, and their food is hit or miss. There's also Mike's Courtside, George St Alehouse, and Stuff Yer Face, all with...

I can't say best, but certainly most memorable: first decent beer after Naddy/Keystone college days, i.e. the first time I enjoyed a beer, was Yeungling lager while camping. First "craft" beer was Magic Hat No 9, and the first time I realized just how great beer can be was Chimay Grand Reserve...

I do BIAB partial mashes too; this is a great idea. I ended up buzzing the 2 pounds of grain that the Fat Tire kit came with. Little messy, but I'll take it. It's bubbling away happily now. Thanks for the advice folks!

Thanks two_hearted, pretty definitive proof there. BobC I ran that by the wifey, not too pleased. I figure I'd invest once I have room to store some bulk grains.

Last weekend I set out to brew all Sunday, so I stopped by the LHBS and picked up 1 extract kit, 1 partial mash, and one 1 AG 3.5 gallon (BierMuncher's Aberdeen Brown). I started with the AG, and overlapped with the PM. I missed my gravities by a lot, about 10 points each. I mashed on the stove...

This recipe looks really cool! Quick question (if you are still around), do you smoke just the 2 row, or a mix of the 2 row and chocolate? Also, did you ever try making it with commercial smoked malt?

Question: All the specs I find on the Firestone liquid-out post say 5/18-18. How does it fit onto the 3/8" flare??

I brewed a partial mash version of this beer about a month ago. It was in the primary for 3 weeks, then kegged and spiced a week ago. Pulled a sample last night, and while still not fully carbed, it tasted wonderful. Probably the best beer we've made so far, and exactly how I like a pumpkin ale...

I was going to make a spice tea with ground spices. They should settle in the couple of weeks of carbing and exit with the first pint (I would think).

I'm new here, but I just stumbled across this in another thread, https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/

I had a feeling that's what everybody would say! :) I asked mainly because Thunderstruck recipe calls for a secondary. Ideally I would do 2 weeks on the yeast, then 10 days in the secondary with the spice addition with 5-7 days left. I guess adding the spices at kegging when I return can't hurt...

On Labor Day, we brewed up Yuri_Rage's Thunderstruck Pumpkin Ale as a partial mash (6 gal batch size), and an additional 2 gallon AG. Pitched 1.5 packets on S-04 on the pumpkin, the other 0.5 on the small batch. Fermentation started immediately, and has now slowed. I am leaving for 2 weeks on...

In the beer! As in, the gas at 30 PSI in the headspace dissolves into your beer. If the beer is already saturated with CO2, the gauge will stay at 30 PSI and you'll have over-carbed your batch.

I did this exact thing once. Read the instructions too fast and used 1 oz per gallon. Made the best beer yet with super-starsan bubbles in the fermenter. :mug:

Great, thanks for the advice! So, would you recommend adjusting Ca by assuming Mg is 0, if necessary for a certain brew? I don't want to get too picky (yet), just get into the ballpark.

So how do you control fermentation temps? There will always be a temperature gradient unless there's mixing or an internal chiller.