Recent content by x01203

Might give a nice additional aroma however. Go for it!

Adding that much at the end of the boils shouldn't really allow for any alpha acid utilization, so the flavor shouldn't be affected.

Not sure what your fermentation temp is, but you could try warming it up about 5-10 degrees to see if it'll wake up a little. Also, maybe using a sanitized racking cane to give it some light quiet stirring to get the yeast back in suspension. Just make sure you don't splash. Don't want any...

The marris otter should be ideal for the pale malt. For the crystal 40, look for caramel 40 or maybe even 60. I think (might be wrong) that caramel and crystal are the same thing. Not sure about a black patent substitute. I'll have to look into it. Finally, instead if malto dextrine, you can...

# is pounds, and 2 row is a common type of barley (as opposed to 6 row barley). You could google a pic of each and it will be pretty easy to see. 2 row is fairly common. So, for example, 8# 2 row would be 8 pounds of 2-row ale malt (barley).

Just an update. Pulled my first pint last night. Absolutely amazing brew. Finished out at 7% ABV, well balanced, great mouthfeel. One of the better brews I've ever done. Honestly wouldn't change a single thing in this recipe. Thanks again OP!

Hey Hopdropper, not sure about correcting the watery condition once it's fermented out. Had the same issue with an Irish Stout last year. The flavors and balance definitely changed a bit for the better as it aged though, so don't lose faith quite yet. Just kegged my version of this porter...

Wow, you all weren't lying about the active ferm! Brew day went as planned, and ended up with 1.066 OG. Pitched one pack rehydrated notty. 2 hour lag, and now this! Never had a 1 inch blowoff tube maxed out before. I'll check in once I take the first taste. Thanks again to the OP for this one!

Sent you a pm. Thx!