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Old 05-20-2011, 05:07 PM   #21
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I was wondering about fermentation temps they seem lower than what i usually use. how would a say 70 to 72 degree temp work versus a lower 60 temp?

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Old 06-08-2011, 08:22 PM   #22
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Brewed this recipe yesterday with the following mods:
* Bumped the LME to 5lbs
* Used Kent Goldings hops
* Added .5lb of Vienna Malt to the steep
* Combined flame-out and secondary hops at flame-out.

Made a starter using 1 cup of LME in a quart of water 2 days prior and pitched at 60 degrees. Within 2-3 hours I had signs of fermentation. After 5 hours I had major blow-off! Fermenting steady now at 67 degrees. Will ferment this out and then secondary in the Keezer for 3 weeks.

Bought enough ingredients to make a second batch. Will be kegging both batches and enjoying this through summer.

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Old 12-15-2012, 04:14 AM   #23
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Bumping a good beer! Looks like long time no posts!

I used the recipe but used DME to get a
OG of 1.045

My FG was 1.009

Couldn't find Yakima hops so I used East Kent.

Used Wyeast Nottingham.

Gave it 2.5 weeks in primary. Racked to secondary to free up my primary
for a new brew.. Aged in secondary for another 2 weeks. The pic is after bottled for about 3 weeks.

Fantastic beer!

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