Search results

Last brew was an English IPA

I'm in

I'm in

in

In

Should be good to go. A starter only needs about 24 hours. There's some good info on YeastCalc . That's also useful for figuring out your pitching rates.

In

Amber ale's are good for kicking back a couple with a pizza or whatever. Here in Houston I can usually find Saint Arnold's Amber in places that other wise have bmc and maybe Shiner Bock. I'll take the amber ale in that case. On the other hand last time I went for a pizza they had St...

Cool, thanks!

I kegged an apricot IPA over the weekend. I had added a can on apricot puree to the secondary and in my first couple of pours I have gotten some cloudiness and apricot particles. I probably could have been more careful when transferring the beer, but too late to fix that now. So my question...

The Hay Merchant http://www.haymerchant.com/ and Mongoose Versus Cobra http://mongooseversuscobra.com/ are both good. :mug:

I have 2 sq-14s that I like very much http://www.amazon.com/Bayou-Classic-SQ14-Single-Outdoor/dp/B0009JXYQ4. Easy to control the flame and is plenty powerful for my typical 7 - 8 gallon starting boil volume.

As the father twins, almost 3 years old now, yes it gets better, especially once they start playing with eachother. But that first year is rough, my advice to you is to start drinking heavily: As for recipes, Pliney the Elder is a fantastic Double IPA...

I like the idea of the two row and the biscuit combo. Thanks for that! I might go with that grain bill and adjust my hop additions for more IBU's, might just go to all late additions.

After trying out Clown Shoes Eagle Claw Fist Imperial Amber I've decided that I'd like to make a beer of that style. Further I thought it would be fun to have a go at creating my own recipe, taking into account the info they provide about Eagle Claw Fist. Here is what I've come up with (all...

I have an IPA that I'm going to rack to a secondary vessel onto an apricot puree and dry hop. I usually just dry hop in the primary once fermentation is complete so I've never actually transfered my beer for secondary, nor have I ever added fruit. So I have a couple of questions. It is my...

I pitched the M07 British Ale Yeast in an IPA recipe I would have used WLP 007 in on Saturday. I read they are similar and didn't want to bother with a starter (http://www.rebelbrewer.com/shop/dry-yeast/british-ale-dry-yeast-m07/). I pitched at noon, I started at 64 degrees in my ferm...

I think I turned a corner on my weekend brew. I brew in the garage and my wife has always complained about the smell during the boil, but on Saturday she said, "I don't mind the smell so much this time". :D

Yeah, I'll have to stop by in person and see what they really have. Thus far I stuck to pretty standard malts (2-row, MO, crystal) so I haven't paid that much attention. Lots to learn, but at least there's beer at the end :D I appreciate the input. :mug:

I don't know who the maltster is, I'll have to check on that. Looks like they have a British Brown Malt at 35°. Description on the website is the same, just a darker roast. I might give that a go. Thanks for pointing me in that direction.