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Looks good! Glad you like it!

You're welcome!

That is great information! I hadn't considered that there might be big differences between the strains maintained by the US yeast companies and the UK yeast banks, but it makes sense! Are there any strains you recommend? I'm really chasing that sweet, fruity, ethereal ester profile I get in...

I'm just getting back into brewing again after a couple year hiatus and of course I'm back to the british beers. Currently planning to run some experiments on dual (or more)-strain ferments as that is a technique that seems surprisingly underused for british beer given their history. Also...

Anyone have a good source for the upgraded liquid and gas tubing described in the article? Google isn't helping... For liquid: Bevlex® Series 235 Polyefin Tube with Internal Dual Barrier is a great tubing as it has another liner in it. I have ran it for about 10 years now with great success...

Sorry, but that link is a little underwhelming. In this thread you were talking about experimenting with additional gruit herbs and using the wild yeast you isolated, but the link just takes me to a bland recipe. Did you ever use the yeast you isolated from honey for a real batch, or did you...

Any updates?

I've been getting ready to move and in going through old stuff, found a box of my 999s along with the three from my trade partners as well! I'll have to go back through this thread to figure out who they belong to but it might be cool to do a vertical tasting here 7-8 years later. It's been a...

Haha, yeah that was a long time ago! I've definitely come a long way since then!:mug:

I'd go with the 40L as it will be more caramelly and less raisiny. Using the 40L instead of 80L will make a little difference in the flavor, but the beer should still be really good!

There's a channel I watch a lot on YouTube called SkillCult and the guy (Steven) makes some really cool videos. I think it deserves a lot more views than it gets so I thought I'd share a particularly interesting video with you guys. In the below video, you'll see a traditional English Leather...

Hey Jerry, The batch size measurements for all my recipes refer to the volume into the fermenter. The post boil volume would definitely be more like 6-6.25 gal to account for trub loss/hop absorption/etc. I hope it turns out well for you! Brian

Yeah, everyone wants to add victory to this recipe for some reason. Even 2% is too much for me. I recommend leaving it out completely.

Have you guys read that "low oxygen brewing" article that the german brewing forum put out? I've decided to try to put some of their recommendations into practice on my next grainfather batch and wanted to see if any of you have attempted similar. I'll be doing a no sparge mash with 100% of...

You can add it at any point in the boil, but with 15 minutes left is pretty common. Any bittering hops will wor, but I'd keep any late hops to fairly small additions, like 0.5 oz or less and EKG or styrian goldings would work well.

Very interesting stuff here. I'll be following your results closely. May be time for me to start working on gruit again, I'm feeling inspired.

with the special roast and aromatic malt you're going to have a lot of sweet malt aroma and flavor. I'd add some dark candi syrup (~2 lbs) for dark fruit/caramel/chocolate flavors and ferment with wy3787. Bitter to 30-35 IBU. You'll win the contest, easy!

Awesome! You'll have to let us know how it comes out. I'm particularly interested in how the malts you used affected it, but it may be hard to pick that out from all the other variables. What kind of fruity flavors does the hothead strain produce? I've not done much research on it but it...

You know what my vote would be!

You didn't happen to buy your grainfather secondhand from a guy called Brothaconda did you? I imagine it would be easier slipping in after that.