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Welcome to HBT, and brewing your own. Is that a Mr. Beer kit? If it is, more than likely it will have ale yeast for all kits. It would be nice for us to know so we can better help you.

My latest done on a Akorn Griller [/URL] And one I did before that one [/URL]

Well it will be late in March when I get there, but I'll be sure to let you know when I do.

I bought mine a few years ago from here http://www.richters.com/Web_store/web_store.cgi?searchterm=hops&search_catalogue_button=Go and as they come as a plant, I had no trouble getting them to grow, and with the season you guys get compared to mine, you should have no trouble making a go of it.

Hey Infected, I hope to be up your way this March. I'll be staying in Largo. Welcome to HBT

Welcome to HBT

Welcome to HBT from the extreme East Coast,

Ha, just going to tell you that :) Welcome to HBT

The reason for it, I was told, is that the excessive shredding of the husk by a corona mill produces more tannins. In any case that is the only variable I changed, and my problem disappeared, so I have to say for me it was the mill.

So have anyone experienced any fusels and esters when doing a warm pitch of lager yeast?

http://www.howtobrew.com/ should be the first book you read. Good luck.

The best value mill. That's a question that's subjective. Depends on your values. I had a corona knockoff , and still do. It gave me reasonable crushes after I got accustomed to it and I made some award winning beers from it. One thing that was constant was the astringency issues I always had...

Welcome Canadian1 For a lot of good advise, a lot of guys, myself included, refer to www.howtobrew.com But you will also find a lot of your answers can be got from posts on this site. Cheers

Good luck on your entry. The organizer says so far they have 334 entries to judge.

True. I made Gouda last night with store bought Homo milk and it took like 1 hour to get a clean break, which wasn't too bad considering the milk. Anyway it's on the smoker now for smoking at 73f and then into the cave to dry out before waxing it. Sorry for the poor quality of the picture.

Welcome to HBT. I'm sure I have run across your name somewhere else. You been brewing long?

Try reading this wonderful text http://www.howtobrew.com/intro.html It has helped me and thousands like me.

Yeah, that and I thought it was Cacl2 that aided the solidifying of the curd using store bought pasturized milk.

Welcome to a new face here. Mount Pearl, a place I'm quite familiar with seeing I have lived here over 35 years. Doing AG, well good for you. Ever need any help, give me a shout, there are quite a few of us in the metro region who do AG and brew together from time to time. We are N.E.W.F. (...