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It wasn't so much about getting rid of all my grain as it was getting rid of all my extract. The grain was just added so that it wasn't 100% extract. I have a tendency to like brewing beers that everyone else would say WTF would you do that for. For example, this beer and an IPA that I made...

Also, I am going to carbonate with 2 volumes of CO2.

You make it sound like a movie. That being said.....I own the rights to the movie. Also, everyone, I have refined my brewing techniques and knowledge a hundred fold since I originally posted this. If I were to do anything like this again, I would certainly change my order of operations...

Update: I have been avoiding doing anything with this beer for a long time. Last night I finally kegged it. The gravity at kegging was 1.022. It tastes pretty good actually. It reminds me of an Imperial Porter with a smoked flavor. I am going to force carbonate it and bottle it from...

Ok, so I compleely dropped the pressure on the keg. Purged the pressure out of the keg, and watched my line start to fill with foam as the CO2 came out of the RB that was in the line. Tried tapping the foam out of the line with no success. It just fills right back up with foam. So confused...

I did a search on this and got a couple of ideas, but want to ask it anyway. I am trying root beer for the first time. I picked up a 1 gallon container of Spreacher syrup, added 4 gallons of water, force carbonated at 40 PSI + shaking and allowed to sit for a week in the fridge. I have 35...

I purchased the stuff I need for kegging beer off of craigslist about a 1.5 years ago. I have been using it with no problems so far. I put in a new tapper for root beer and wasn't able to get it carbonated. I found out that I need to carbonate at 30 PSI for the root beer. Since I don't want...

Well, I added Beano yesterday. It's already going again. I had thought about doing this a while back and decided not to. I figured what the hell. Now I just need to keep track of it to hopefully catch it somewhere around 1.020 - 1.025. I don't like the idea of adding heat to the beer to stop...

I am also thinking about dry hopping. Thoughts?

So, it has been a long time since I brewed this beer and thought I should update. I was enjoying a Leinenkeugels Big Eddy(Russian Imperial Stout) with dinner tonight and started thinking about this brew. BTW, if you have access to Big Eddy, it is awesome. Anyway, I took a few steps between my...

Awesome, That's the one. And what a quick response too.....

I am hoping that someone can help me. There was an online store that I stumbled across about a month ago. The thing that I realy liked about it is that as you built a beer on their site, it would add the ingredients to your cart, estimate your gravity, IBU's and tell you if you are missing...

The yeast were cooking along nicely when I came home. I aerated the beer for about 30 minutes, added the new starter and some yeast energizer/nutrient. Hopefully this works!

Cat, If you are looking for my hop schedule it is post #18. If you are wondering about the hop utilization, so am I. With that amount of hops I am hoping that I at least get something. I thought about making a hop tea for this when I was in the planning stages, but opted to put them...

I went to the store and they didn't have any 3711. Maybe if our other store wan't closed on Tuesday's(my day off) I could have tried there:mad:. Anyway, I ended up buying a smack pack of pastuer champaign (4021), some yeast energizer, and yeast nutrient. The cross-my-fingers process...

Isn't half the fun of homebrewing trying new things?

I knew that my gravity would be really high, so I wanted something that would get it down to around 1.015 - 1.020

2oz of 8% AA Target hops and 4 oz of 5% AA kent goldings at 60 minutes. 2 oz of homegrown nuggets at 15 minutes.

Thanks everyone. One thing, my wort did have a lot more grains than what I mentioned. I was just pointing out that it is a very dark beer. In addition to the chocolate malt, I had 7lbs more grain that was made up of flaked barely, crystal malt, maris otter, belgian cara and a smoked malt...

I was just basing it on the airlock. I typically don't check my gravity during fermentation. Only when transfering or when I think it is ready for bottling.