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It seems to have slowed from the first 5 or so days, it was burping every 2 seconds..now its more like 5. And yes it has cleared some...I took a reading and its at 1.020 right now..will check it at day 14 and see if its finishing.

This is my first try at making this recipe. I used a gallon of freshly pressed cider from apples I picked,I pasteurized the cider before using it. I used 4 gallons of store bought cider and used the Nottingham yeast. The airlock activity started after about 18 hrs...and its still bubbling every...

I used 1# chocoalte malt....and also added 8oz of lactose...reminds me of a Youngs Double Chocolate ...my bottle carbonation didnt seem to workout well...its been almost 4 weeks and it seems like it only 1/2 carbonated. My process didnt change..just the recipe addition/substitutions. I prefer...

I have a recipe I call Blackened Vanilla Stout...its quite good...I cant keep enough of it brewed,my friends/family always clamour for more. At our 20th wedding anniversary party 2 cases of it were gone and all the store bought brews sat in the coolers.. that being said...I was quite proud of it...

thanks for the info. I was thinking that leaving them seperate would at least give 5 gallons of what I know for sure is what I wanted..the other will be one of my experimental brews...probably not a big deal..might even be better as you mentioned! thanks again!

Hahaha^ yeah..stay away from the power tools that 'bite' kid!

So I have an extract brew that I make that is very popular amongst family and friends. I have made varying adaptations of it for awhile,but not with the same overall results. Recipe is a Blackened Vanilla Stout using Cluster for bittering and Kent Goldings for aroma. I decided to brew 2-5...

Well you guys have some doozies...I'm an exterminator for a living...I dont have much that I've heard thats too far out.........but some of the things I've seen?!?!?! I think thats even worse in some cases because its not just an ill thought out mistake!

The last batch or two of porter and stout that I made didnt come out as desired...so theres about 2+ cases of 'cooking beer' in my store room. Goes in pretty much all my chili,stew recipes...usually comes out great.

I've made various versions of this...added some black patent and chocolate malt with a .5lb of lactose at the end of boil and another .5 at bottling..was pretty good also. the vanilla is there at 2 weeks conditioning...but then goes away...but then starts coming back at about 2months...never...

I tried that...even set all the clocks in the car and house ahead...she figured it out and compensated!!LOL

1)Put dinner on the stove...go up stairs and do her hair...turns the stove off when the smoke alarm goes off...scrapes the food outa the pan and puts it on the table...smelling like charcoal...on the upside,this is how I know when the smoke alarm needs new batteries!LOL 2)Never puts more than...

I've made this recipe at least 4x in varying forms....and its NEVER made it past a month in the bottle.....never got a bad review from any of my buddies....last batch I did the ferment temps were in the mid 70's range...not a good idea..drastic difference. I added some chocolate malt and black...

very well done..nice store...looks like a warm, professional environment and staff.

LOL...Now the Meth thing is classic!!

hahaha +1!!!

wow...very nice!!

laminates have a tendency to de-laminate when exposed to consistant amounts of moisture..as somebody stated above...solid product should be less of a problem.

Hey I just found/read this thread...I live in Saratoga...good to see some locals on here....and the Pump Station has some great beers!! I think about that every day I drive by it on my work route!

Is it just me or does this new society of political correctness seem to cause more problems than it fixes? I think when I was in trade school...25 yrs ago (sheesh) we would have been stoked to get such a project..we would have been the cool kids in school for it...........but...