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• Posted in thread: Taste difference between Nottingham and Safale 05 on 12-22-2009 at 05:10 PM
  Interesting. I have found S-05 to attenuate better than any other yeast I have used.Same here.
  Usually I get close to 80% with US-05. Nottingham in low 70%.

• Posted in thread: Danstar Nottingham - holy crap! on 12-22-2009 at 05:03 PM
  My favorite part about nottingham is not only the attenuation, but the floculation and hardness
  of the cake. It drops out and leaves you with a clear beer after two weeks on the cake in 60-63
  degress....

• Posted in thread: Oktoberfest marzen on 03-05-2009 at 07:24 PM
  >>> Step up to 178 degrees. Sparge as necessary.I would not go that high. 170 is good enough.

• Posted in thread: Lots of Crystal 20 or a little of crystal 120 on 02-05-2009 at 03:46 PM
  What is the difference between adding something like 2 # of crystal 20 or 1/4 # of crystal 120
  to a beer. I know that the amounts can be changed so that the color is the same but will there
  be any dif...

• Posted in thread: Dry Hopping Lagers on 02-05-2009 at 04:17 AM
  Ok, now this is interesting. I have a corny keg of Dead Guy clone that I was planning on dry
  hopping with 1 - 2 oz of Amarillo. The keg is already carbonated and is just sitting around for
  extra condi...

• Posted in thread: Dry Hopping Lagers on 02-04-2009 at 04:07 PM
  I did it a few times. Same procedure. Since lagers don't have this dominant easter profile it's
  very easy to overdo with it. Use your hops sparingly at least for the first time. In another
  experiment ...

• Posted in thread: Did anybody read this book? on 02-01-2009 at 12:04 AM
  Amazon.com: The Principles and Practice of Brewing Beer and Ale: Walter J. Sykes, David G.
  Smith: BooksIn description it says:Second Revised Edition of one of the most important works in
  classic brewi...

• Posted in thread: the more the better ? on 01-29-2009 at 06:56 PM
  Conditioning your beer would probably be "the more the better" considering you have good
  sanitation routine...

• Posted in thread: Fermentis Saflager: s-23 vs. w-34/70 on 01-25-2009 at 02:34 PM
  OTOH, I use S-189 dry lager yeast frequently and I love that stuff. My single experience with
  34/70 was also good.Denny, where did you get it from. I'd be willing to give it a try.

• Posted in thread: Fermentis Saflager: s-23 vs. w-34/70 on 01-25-2009 at 02:29 PM
  I had a chance to use both. S-23 gives a bit of fruity notes indeed. Used it twice. Pitched 2
  packs per 5 gallons and fermented it around 50F. One was helles, the other was german pilsner.
  In helles f...