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I think centennial blond is the winner

Thanks man, i can look around in there and get some ideas.... thanks for the links too

Link?

I have a TON of Pilsner DME, I do not want to make a pilsner, i want to make a quality blonde ale that wally can drink one or two of and enjoy himself....

needs to be bottled and taste tested by me by june 1

Forgive me if this is the wrong forums for this. My sister is getting married and asked if i would brew a beer fro their wedding just to have something special... her soon to be husband is the problem... his favorite beer is Pacifico... some times he can be seen with a corona.... thats not...

DSo I cracked my first PM IPA last night.... 1 week primary 10 days dry hopped secondary 3 weeks bottles and it is AMAZING.... I am blown away at how good it is, it has that fit and finish i just kept missing with extract batches... if you have not tried it, TRY IT NOW....

So really the key methodology is to shak, settle, decant/pour off 3 or 4 times and then freeze with glycerin and as little water as possible... I think I got it wrong the first time here but I have a much better understanding for next time! Yes?!?!

I plan on freezing with glycerine no worries, I'm more concerned about freezing with other sediment and if it will hurt anything...

The consequences of freezing what I currently have would be? I guess I can suspend and decant to other containers, do I NEED to add more water when resuspending?

OK, so i added my boiled and cooler water to my primary after racking off the brew. Let it settle, poured into my 4 2oz containers, this is what it looks like, Nikonians Photo Galleries - IMG00091 - Powered by PhotoPost it seems to me that in a 2 oz container there is prolly alot of trub...

Well i did a ~1 liter starter with whitelabs claifornial ale yeast, liquid OFC. I used 5 cups water (trying to account for boil off) and 1 cup light DME, boiled, cooled to room temp while the yeast warmed from fridge temps. Pitched it all in a 1 gallon milk jug that u cleaned, rinsed (about 5...

My biggest concern is WHAT to make it in, I'm not sure I have a suitable vessel right now, gonna have to look around I guess, but one way or another I gotta get it going tonight!

Making my first starter tomrrow night with a whitelab ale yeast. Questions for clarification, for an ipa predicted at 1.055sg how big a starter do i need, 1 liter, 2? Second, WHAT do you make your starter in? Tupperware? 2L bottle? Anything convenient? I am pretty excitied and want ot...

The lack of a starter is nice, the limit in how many strains you can get dry is kind of frustrating, but then the majors are availibe in liquid or dry, it just depends on how precise you want to be!

i tried moose drool when i went to mall of america, gooood brew! i may make this for my nextr brown ale!! I too am partial mashing in a cooler, thanks for be soo specific on strike temps and amounts, it will make it all go better donw the line!

wont 175 net me some tannens? Or is it too litte too fast to worry about, thanks for the post it makes me feel a lil better, and it was only 2lbs base malt

So i went with this method: Menu In Progress: Partial Mash Brewing and an IPA Recipe Modeled After Blind Pig I put in 165 degree water, it settled to 153 ish but by the end it was 148ish, is that too cold? I has 2.5lb of grain (Real MINI mash) and used 3 liters of water, then i rinsed with...

But if I am using 100% dme in a mini mash then I would be ok yes as not all of my fermentables will be from dme

I got offered a 50lb bag of pilsner DME for $119, i will not only brew pilsners and plan to exclusively partial mash, is this a bland/basic enough extract to scoop up and use in just about anything (obviously there will be exceptions) but can i use it in vienna, brown ale, IPA without worry?