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Brewed my 3rd batch of this last weekend. Really love this recipe since it tastes so clean and tasty!

I increased the gas a bit last night so I will give it a try tonight.

Tasty but the head is a little lacking. Maybe next brew of this, I will add a little Carapils.

Kegged mine today. Got the gravity down to 1.002. Tasted the sample and it did not taste bitter! Looks like I aged it long enough! It was actually tasty even though it was flat. Let's see what some co2 does to it.

I added the enzyme to the primary as the fermentation was slowing down, should I leave it in the primary to clean up or keg it and let it clear up (the bitterness ) in the keg?

Thanks, will do.

I brewed my first batch of this and my efficiency was on the high side and I got a og of 1.039. Should I still add the amalaze enzyme?

Awsome, will do. Thanks.

Still trying to get through all of the posts, so I apologize if this has been asked and answered already. Can I add the ae to the primary once the fermentation starts slowing down vs using a secondary?

I apologize for not reading all of the pages of posts before asking this, but the original recipe calls for roasted barley at 300 srm which is 222 L. Was it supposed to be lovibond and not srm?

Relatively new brewer with a little over 20 batches and this is one of my favorites! Damn tasty.

So I want to brew this Sunday but I have a question about the crystal malt. I have domestic 60L or Fawcett Dark Crystal I which is 83-90L. Any suggestions?

Picked this recipe as my first stout brew. Changed things up a bit though by adding .5 lbs of flaked barley and using dry s-04. Also, my roasted barley is 500L so I had to change that a bit as well. Pre-boil gravity was within .001. Not to shabby so far, wish me luck.

So I have the marris otter but I only have Fawcett crystal 45l , dark crystal I 85L, and dark crystal II 120L as well as amber at 35L. Any suggestions on the crystal breakdowns?

Thanks everyone, except for you bellybuster! My wife would say that all I think about is beer. She is right. I do drink more than 4 or 5 a week and like to have variety.

Iijakii, I find cornies much easier to lift vs a carboys. So in other words, lifting is not an issue, at least yet.

So I am tired of keeping my cornies and gas tank in the basement fridge and was thinking of either using a kegorator or building a keezer. I found someone selling 2 beverage air kegorators without towers for 350 obo each. Which means that I would have to make/buy a tower. Or, I can get a new...

Thanks Pappers.

I am planning on brewing an English ipa that called for Target for bittering and ekg for aroma. Any issues if I sub magnum for the bittering? I will take into account the ibus. Even thinking about a fwh to smooth it out a bit.

So my next question is the hops. I have EKGOLDING but no target or challenger. I do have Willamette and a ton of magnum that I can use for the 60 minute addition. Thoughts?