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Old 08-17-2012, 01:29 AM   #1001
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*7 days later, not 77
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Old 08-17-2012, 05:57 PM   #1002
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Would Wyeast London ESB 1968 yeast be ok to use with this?
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Old 08-17-2012, 10:32 PM   #1003
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how could I import this recipe into beersmith...or a beersmith file avail?
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Old 08-18-2012, 10:36 PM   #1004
Nothin' like a lil 60 grit...
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Spend 5 minutes putting the ingredients into the software?
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Old 08-19-2012, 01:00 AM   #1005
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Quote:
Originally Posted by Yuri_Rage
Spend 5 minutes putting the ingredients into the software?
Oh
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Old 08-19-2012, 01:17 PM   #1006
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What temp is best to ferment this at? I used white labs English ale yeast.

White labs says between 65 and 68 for wlp-002. Better to be on low end or high end?
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Old 08-19-2012, 08:55 PM   #1007
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Yuri, tried today after adding the spice and racking, and it is exactly as advertised. I soaked the spice in about 1/4 C vodka.
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Old 08-19-2012, 11:08 PM   #1008
Nothin' like a lil 60 grit...
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Awesome. Glad you like it!
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Old 08-19-2012, 11:14 PM   #1009
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Where should the OG be on this beer? I brewed a batch today and it came out at 1.060. Is this a little high? Might have gone a little over on the DME
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Old 08-20-2012, 03:14 AM   #1010
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1.050 - 1.060 is about right. Don't shoot for anything higher without increasing the crystal malt.
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