Recent content by scrambled

I had a friend tell me how much fun he was having making one gallon batches. He had some good points, but my brew time needs to be dedicated to keeping things in the pipeline of the keg system. Later that evening I got home and swirled my growler to keep my yeast starter going and that's when it...

This is a good thread. But does style matter? With a scotch ale for instance, aren't there reasons to do a long boil with the extract to give some extra malt character? You are not so concerned about the color effects. Aren't there aspects of the style that benefit from cooking the extract so...

Has anyone tried this kit from AHS? Hammer & Nail Scotch Classic Style Ale (9E) Looking for reviews/reccs/results. Thanks!

I made an Oktoberfest with the Wyeast California Lager yeast. I kept the temps under 65 pretty well, but I do not love this beer. It had more yeast character than I wanted. Sounds like you should give the Kolsch yeast a try. I would like to hear about the results.

I am a newer brewer and I am concentrating on some variety but centered around a theme. I like crisp beers with some floral character. I went straight for a keg system too so I am really concentrating on refreshing, session beers. So I am thinking of rotating among pilsner, kolsch, american...

By no means an expert, but I feel like it will be fine. Its been two weeks, the yeast are done as you point out, then they should not do any harm. My suggestion would be to go ahead and move the beer to your second vessel and get it off the yeast. Then you are just storing beer at 55 in a dark...

Am I the only one who opens the carboy and sticks a sanitized thermometer into the wort? I don't do it alot but once or twice when fermenting gets going to see where my temps are settling and adjust my swamp cooler. After a couple days, I just monitor the temp of my swamp cooler water and figure...

So I am brewing an Oktoberfest and trying to decide between these two yeasts. I usually prefer the ease and convenience of dry yeast. My basement is 62 right now and I could probably keep fermentation temps in the high 50s pretty easily with swamp cooler setup, so could use the Saflager. On...

Since this thread got revived, I can happily tell you the beer, dubbed The Village Blonde, came out fine. I think the combo of getting a swamp cooler going as soon as I realized I might have a problem and leaving in the primary about 4 weeks did the trick. I kegged the beer and it was pretty...

I dry-hopped my version of this yesterday. It is tasting nice from a sample I took then. I was planning on ordering this kit, but when I ended up with an extra 6lbs Pilsen LME, I just bought the hops and specialty grains from the recipe from my local store. I substituted the Pilsen LME for the...

+1 on Notty I am also considering a batch of Imperial Stout fermented in the basement around 62 F and I would use this yeast. I am not sure why you consider your basement to be a detriment, I consider 60-65 to be a sweet spot for most ales, but I have not tried to brew anything this big yet. I...

Pulling this from the archives to ask how it turned out. How much pepper did you do and when? I would definitely like to try and brew something like the Dane's Tri-pepper pils. I am not big on many of their beers but a couple are nice and this one I love. It has a richness followed by a breath...

Flatspin, I was wondering how this all turned out. I am doing the NB Honey Kolsch using US-05. It is my first beer and I am in much the same predicament as you were when you posted. How did you end up finishing it off and how were the results?

I just got a hold of one extra for myself after I screwed up the ticket sale weekend. I was planning on just showing up though. There will definitely be tickets around for face value.

+2! 1 week yet.