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That's great...thanks for the advice! I will read up on that yeast on the white labs website.

Cool, thanks again. Is there one of the 3 that you list which you like the best? Is one the "cleanest" tasting?

Thanks for the responses. You are right, the main English yeast I have worked with is s-04 and I didn't care for the flavors it thru off. I also used Windsor once and found a similar, but different twang. I think I will go with Nottingham since it is still English, but much cleaner tasting...

Any thoughts on making an ordinary bitter with American Ale yeast (s-05) probably or possibly Nottingham instead of english yeast. The reason I would try this is that I prefer the flavor of English hops over American hops, but do not like the "twanginess" of english yeast. I prefer a clean...

I'm sure it's just coincidence but I had the same problem with a wit. Never had problems with carbonation in >20 batches or so (forget how many I've made now) and had it for the first time with the wit I made. I just figured it was something I did wrong. They did carbonate but took almost 2...

Darn I thought this was going to be a thread about me:p

Thanks for all your help remilard :mug:

Would the use of PH stabilizer (5.2) take care of this? Maybe it is because I'm new, but this seems like a simpler solution than tinkering with salts and dilution.

Ok so I called and got my report and it turns out I have hard water. I tend to brew more light colored beers so is it gypsum I would want to add? What would be the effect of brewing a light colored beer using hard water and making no water adjustments? Just curious. Here was my report...

Now that I have gone all grain I am trying to get a better understanding of the whole water chemistry thing. I found this on our water dept's webiste. Is this info of any use to me for brewing or do I need to contact them to get the exact mineral content? Thanks From website: "Do we...

That was great! Thanks! :mug:

Thanks for the responses. What flavor characteristics would caramel contribute vs caramunich?

I am going to be making my first porter but mistakenly ordered a wrong ingredient for it. Instead of the simpsons crystal, I got 1lb of caramunich malt. In what way will this change the beer I was trying brew? (color/taste/etc) Anyone ever used caramunich malt in a porter? Grain Bill...

You can get it filled at Aurora Tri State Fire Protection. They are over by the fox valley mall I believe. Costs about $15 for a 5 lb tank

That could make sense. So you are saying that it won't add co2 until a certain amount of pressure has been lost?

Yes, it's been in the fridge for 3 days now and yes, I sprayed all connections with Star San and didn't see any bubbles. The reason I thought it might be the regulator is because even if I had a leak, if the regulator is working correctly it should just keep pumping in gas to keep it where I...

I will double check but I am pretty sure. What's weird is that if I pull the relief valve on top to release all the pressure from the keg, the regulator will kick on and bring it back up to pressure. But if I pour a beer, pressure will drop from 12 to 9 or so and then not raise back up.

I am brand new to kegging and just got the system I got for Christmas set up. I am worried though that my regulator may not be functioning correctly. I am using the 'set and forget' method to carbonate my beer and have the regulator set to 12. I check on it throughout the day and notice...

If I wanted to brew a beer that had a pronounced hop aroma and flavor without adding much bitterness, what would be the best way to do it? What differences could be expected from adding hops at flameout vs dry hopping?

I decided to make this for my first AG about 3-4 weeks ago. It's been in the bottles now for only about a week but I already cannot stop drinking it. I have to say this is the first beer I've made that I really love! Don't think these 5 gallons are going to make it very long. Thanks Bier...