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holy crap man that sorachi has a really unique taste to it! been two weeks since i've bottled it and it just keeps getting better, would probably tone down the roasted malts a bit next time cause mine tastes a bit more like a hoppy porter than a traditional CDA might. I think thats probably b/c...

thanks, i ended up trying for a 5-gal batch using two kettles. had about 6.5gal wort after lautering, but completely forgot the candi sugar and also had to substitute dupoint with T-58 and the acid malt with biscuit malt cause my LHBS didn't have em'. also, i assume an OG of 1.041 is...

planning on doing a 3 gallon batch of this on saturday. this is the first all grain brew i've tried to attempt, and am just wondering whether a 5 gallon brew kettle would have enough capacity for this.

are there any adverse effects if the wort stops boiling after the late extract addition?

i've been brewing on a stovetop, and for the last several beers i've made (including this one) i add about half of the extract at the beginning of the boil and the other half at about 15 min. when adding the rest of the extract, this caused the wort to stop boiling, and it took a bit of time to...

i halved this recipe, and thinking that it was for 6-gallons (don't know why), i went ahead and used 3-gallons of water in total. but i bottled this about a week ago and it's actually turning out really great so far! this was only my second batch of brew, but it is far better than the beer i...

thanks mate, i was afraid that maybe the added acidity of the rhubarb might negatively affect fermentation somehow. anyhoo, just blanched about 2.5 lbs of rhubarb and put it in the freezer for 4 days before i add it to secondary. i was also thinking about getting some fresh Amish strawberries...

would it be a bad idea to add some rhubarb to the secondary? like 2lbs rhubarb and then 6lbs strawberries? i've got a bunch of it growing in my backyard and am itching to use some