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Hi, If you make it to the Triangle (I'm in Chapel Hill), I'd take the bottle tree, all your carboys, a couple ball lock kegs, and the nitrogen tank/stout faucet if this is all still available.

Agreed! You're using less roasted malt that you often find in a simple 4-5% abv Dry Irish Stout. I think you definitely need more roasted barley.

If still available, I'll go next in line. I'm in Chapel Hill & could pick up quickly.

I think this recipe looks good. It sounds like a beer I would enjoy tasting. However, nothing about this recipe says Kolsch to me. Call it anything else. Simply using a kolsch yeast doesn't make this anything like a kolsch.

Rules of the Forum is that you have to at least list a starting price. Then you can list that you're willing to negotiate.

The hopping here looks good. The flaked oats will be fermentable & should count towards the ABV. What they will also do is leave a fuller, slicker mouthfeel & some haze/cloudiness behind because of the increased proteins that will be in the beer.

That looks a lot like Tasty McDole's Janet's Brown hop bill. If you're looking for an India Brown Ale, I think that will do it.

That would be a malt liquor -- make your own Olde English 800! Just be sure to bottle some of em in 40 oz bottles.

Olive Gose -- salty, sour, olivey goodness.

Use a paperclip. Cheap & very easy: https://www.youtube.com/watch?v=g9pMWLu7pxU

I'd call it a blonde ale -- it's a broad category that would fit fine. If you wanted something else I guess you could try kolsch or cream ale, though neither of those is a great match.

With 13 oz of Special B, it's going to be very deep red, probably too dark to do well as an American IPA or IIPA, also likely to be too sweet on the finish if you think it's really going to finish at 1.022. You could go Specialty & call it a Red IPA or a hoppy Imperial Red Ale. Those would fit...

That looks like a fine IPA recipe. I like my IPAs with lots of hop character, so I might use a little more at flameout, but I'm sure this would also be good just as it is.

All of those are hops that work well in an APA or an IPA. It's hard to give a hop schedule without knowing gravity of your beer or Alpha Acids of the hops, but I'll give you my general schedule for both. I'm going to go backwards from last additions to first. IPA: At least 2 ounces dry hop...

Like with any of the flaked brewing grains, the rolled oats (aka oatmeal) went through hot rollers that pre-gelatinized them. You should be fine mashing them just as you normally would. That's what I've always done & never had a problem.

I'm in Carrboro & will take em. Let me know over PM how you want to meet up.

In that Brewing Network podcast with Dan, he implies that he uses winemaking techniques in making his fruit beers. I heard this as implying that he stops fermentation before complete fermentation has occurred using sulfites and potasium sorbate, maybe after filtering. This would leave behind...

Just let me know if you want to sell & what the price would be with no shipping. Thanks

Where are you at in NC? If you're in the Triangle & not paying shipping (so the price might drop whatever shipping would be), I'd be interested.

One way to get color without much roast is to add this Carafa II at sparging instead of mashing it. This will decrease the roast contribution. The other possibility is cold steeping it. Do either of these, & I think you'll be fine using it instead of the Carafa Special.