Recent content by artguy

I'm in!

I use the "inventory aware" setting for batches, and in the older version of BA it was super-clear when I had already adjusted. Now it looks just the same, so even if I go ahead and click "adjust now" on a batch, the adjust now button still shows up on that batch. Any advice? I feel like I...

yes please!

I assume that reason for GigaYeast's higher price is the higher yeast cell count. White Labs and Wyeast have 100 billion cells in their vials/smack-packs, whereas GigaYeast has 200 billion, which is theoretically the right amount for a direct pitch for many 5 gallon batches. I probably...

Here you go: http://www.saltcitybrewsupply.com/store/beerbrewing/yeast/gigayeast/vermont-ipa-yeast-gigayeast-gy054-heady-topper-conan-yeast.html I haven't used it yet, but is supposed to actually be the Conan strain.

Welcome to the area! A couple of things you might want to check out: http://www.nfghomebrew.com/ NFG is a small brew supply store that these folks run out of there home. Excellent selection of supplies and super-nice and helpful people! http://www.foambrew.com/ A club that gets...

I just would add that I have been impressed with the support for BeerAlchemy from Kent Software. I had downloaded an update, a newer version of BA that wouldn't run on my system because my Mac OS wasn't advanced enough, and when I contacted them for help, they provided a download of a slightly...

That recipe should get you in the ballpark, depending on how close to a "clone" you want to get. My main recommendation is to mash low enough to get good attenuation and dry out the beer, otherwise the hefty dose of caramel malt you have will make it pretty sweet, and it'll lack the sharp...

Holy smokes, I'm in.:mug:

Replied!!!

A couple of thoughts: 1. Run a no-grain, water-only test of the cooler. Pre-heat the cooler as you usually would, pour in water that has been heated to your desired mash temp (say 154F), close cooler, take a temp reading after 5 minutes to confirm a stable starting temp, then close for 30...

KC, thanks for the great sale, and for keeping HBTers in the loop with this thread! I'd been on the cusp of getting into kegging for a while, and this was the nudge I needed. I ordered a basic 3-keg setup, and can't wait to put it to good use.

My main suggestion would be to lighten up on the Crystal, because 20% is really high, especially for an IPA. Even the IPA recipes that are heavy on crystal usually aren't more than about 10% max and most aim lower than that. Also, If you want fewer IBUs, just lighten up the 60 minute...

Thanks for the feedback! Sounds like I'm going to have to try Wy1335 at some point. I have just gotten too much of a "dirt" flavor for my taste when I've tried fermenting with S-04, but I like the way the malt comes through in some of the commercial beers I've tried that use English yeasts...

How do you feel about the flavor of the 2 different yeasts you tried? Or have you only tapped one of the batches? I recently tried Lagunitas IPA for the first time and liked it a lot as a sweeter change of pace. I gather they use a British yeast, so I've been thinking about trying S04 in an...