Recent content by The Conrad

Its kinda funny, cuz i used WLP Burton, which is notorious for Apples, so i actually have like a Burnt Toast with Apple Butter aroma, it would be interesting and mildly pleasent if i had been expecting it, or if i had not brewed the beer and already had expectations for its taste.. ya know. Ill...

u were right on the money with this, and it hurts. 5days in the carboy, and i pulled a sample... f-ing smells like toast and tastes a little like it too... ARGH, if you'd only gotten to me sooner.... INTERVENTION.

:p well, there's no going back now.. grains are aready crushed and mashilng. just though i'd solicit responses/predictions for flavor etc...

here is my recipe, tell me why my current FG is so high... last time i used this yeast it fermented from 1.090 to 1.013 in 4 days, this time, 1.074 to 1.022 in 14days... just racked to the secondary... whats up with this? or am i jsut impatient? Partial Mash. Mashed at 155-159 for 65...

for starters, ive NEVER used dry yeast, and i never will (call me a snob if you must) But my experiences with White Labs and Wyeast have been very different. 1. my beers with White Labs have always been much cleaner tasting with less "yeast bite" than my beers with Wyeast (same size starters...

Ya'll tell me what you think about this recipe... its what i came up with to be a little classic, and a little cotemorary version of a British IPA. Recipe Specifics ---------------- Batch Size (Gal): 11.00 Anticipated OG: 1.066 Anticipated SRM: 13.1...