Recent content by camelman

yes i used 1 lb of inverted sugar i got from the pastry chef . i belive it was called trimoline. amber dme 4lbs wheat dme 4lbs biscut 8 oz special-b 8 oz aromatic 8oz caramunich 8oz hops mag 1oz columbus .5 oz centennial 1 oz cent 1oz(dry) white lab #1

thanks man i will keep updating ... by the way the it tasted incredible. something like a dfh smelled wonderfuland look crystal clear w/ long legs . bythe way what type of yeast do you suggest?

i have 5 gallons of strong american pale ale (s.g 1.084/f.g. 1.011) its been dry hopped and in secondary for 50 weeks !! tasted it today and it tasted fine . want to know how much new yeast to add, if any to get the right level af carbonation .