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Welcome from western MN. Great group of folks here. Lots of wisdom and willing to share it.

Thanks...I'm getting close to 12%, so mystery solved as to the "burnt" taste. Any chance this will mello at the batch matures?

My bad...Black patent malt not roasted barley. Edited the original recipe.

I'm working on an Irish stout recipe aiming toward a Guiness clone. I combined a few grain bills from around the web to produce an easy and steady 5 gal batch recipe. Marris Otter - 6 lbs Flaked Barley - 1.5 lbs Black Barley - 1 lb 1 oz East Kent Goldings - 60 mins 1 oz East Kent Goldings 30...

Thanks for the feedback. Checked the SG tonight after 5 days and it is down to 1.04 with activity in the airlock, so nothing fast, but steady. Couldn't help but give it a quick taste and was surprised by the lack of "yeast" flavor. I know it will continue to develop, but off to a great start...

I'm getting fairly confident in my brewing with ales and somewhat confident with lagers. I wanted to start experimenting with various aspects of the process to see what I can tweak and improve on. Fermentation temperature is fairly easy for me to control so I decided to try a black lager, but...

What i had envisioned was wort heated in the hlt then pumped over the grain in the mlt, then back to the hlt. Am i way off?

First of all...long time reader, first time poster. I'm finally ready to jump off the deep end and kick the extract beers to the curb and go all grain. I've read the threads on RIMS vs HERMS and think that RIMS is what I'll start with. I already have three kegs (lids cut out), but need help...