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+1 For Learn to Brew in Moore, when I lived in OKC I used to buy almost all of my stuff down there, Chris is an awesome guy!

I can't believe we're so low in WA! Probably because of all these pesky wineries!

Ok, I just racked this the other day. It has been in primary for 2 weeks. Gravity is still MUCH too high (1.036, OG was 1.092). I initially overshot my mash temp to 157 but quickly stabilized down to 153, is it going to be impossible to dry it out more? I'm thinking of pitching some...

I am really curious as to what they are doing to get that fruity pebbles taste.

I don't generally like them for the following reasons: 1) Not a good investment. $100 at the club gets you 5 lapdances and blue balls, $100 strategically spent at a bar could land you something much better ;) 2) I feel exploited. Yeah, I said it. I don't like being continuously hassled...

Agreed, I made a simple cream aleish type beer, 10 gal batch and split it between WLP001 and WLP028 (Edinburgh ale). The WLP028 carboy came out noticeably more malty and earthy than the WLP001, it actually tastes like a Scottish ale of some sort.

If you really want some bananas foster taste, you might want to try and encourage some diacetyl(butter/butter scotch flavors) production. How exactly you do this would probably depend on the strain. EDIT: whoops, didn't realize there were 3 pages...

+1 for keeping them in the dark and you should be fine. (unless you're making a Stella/Heineken/Carlsburgh clone :ban:) My first homebrew bottles were green.

Wow, awesome link! I learned a ton! Thaks for that!

I really like this! I'm a big fan of vector graphics for logos.

Don't move to 10 gallon AG batches whatever you do.

What yeast is used and how much?

I'm a whore for WLP028 Edinburgh Ale(I believe it's the same strain as the Wyeast linked above), I use it in all my Irish/Scottish style ales and even regular stuff like pale ales and IPAs. That said, I think 029 could definitely work. These ales are usually fermented colder anyway (stronger...

IMHO, more or less it's a hoppier (usually) and stronger version of an existing style. Pretty much increase the base malt, then increase hopping rates accordingly.

10# 2-row 3/4# Crystal 60 1/2# carapils .5oz Amarillo 60min .5oz Cascade 30 min .5oz Amarillo 15 min .5oz Amarillo 5 min .5oz Amarillo 1 min 1 oz Amarillo dry hop WLP001

After shipping, it's more than I currently pay :(

+1 on yeast I don't think you have anything to worry about

If you want to get REALLY dorky... Weight them both, then submerge them both in water and note the volume changes. Then bust out the old density formula :ban:

I have altered the recipe a little bit due to Austin Homebrew's inability to ship me something in less than 10 days. :mad: 10 gallons: 20# Marris Otter Pale malt 2# toasted malt (20L) 1# flaked barley 1/4# roasted barley LHBS does not have melanoidin or biscuit. I don't have brewing...

abbey ales are generally quite low on the hops. Your FG seems a bit high, did you make a starter?