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I'd use the willamette hops, personally, because they are basically the American Fuggles. Great English style taste.

Sounds like a great idea! Interested in your notes.

I love 34/70. Not used 23, so I can't comment on it. But if you got the 34/70, you won't regret it at all.

What is your elevation? 210 isn't usual boiling point for sea level. That is 212, so perhaps you think you are mashing at 151, but really closer to 149....which would explain the high attenuation.

To me, the easiest solution is to shrink the recipe size by half a gallon (or just boil for 30mins or a lil longer basically) while using the same ingredients. It will boost your abv, while keeping all your ingredient percentages the same. Plus no need to buy anything else. But that's the...

Mmmmm. Sounds good. That looks like an awfully sweet recipe though. I'm curious how it tastes. 1.5lbs of crystal is ton, plus the honey malt...

Recipe looks fine. Great go-to hop combo for English style ales. Those hops are highly complimentary.

Notty has a history of having bad batches of yeast. I'm sure that is what OP is referring to.

All you need to know about home roasting is here: https://www.homebrewtalk.com/f36/home-roasting-expert-needed-138483/

So I had given up on a small batch of raspberry mead I made years ago. I packed the remaining 6 bottles into a crate with other "experiments" and forgot about them (knowing that age can help). I tried it after a year or so of fermentation and it was hideous so I figured it might be a lost...

If you are going to use an ale yeast, use something more neutral like US-5 or Notty. Also if you partially submerge the bucket in ice water you can keep your fermentation temp around 60 degrees which makes much cleaner taste.

If it were me, I'd mix 3/4 a glass of it with a 1/4 of a commercial light beer to add carbonation to your beer and kill the sweetness/bitterness a bit. Belgians blend all the time. Who knows, maybe it will taste great blended and a whole lot better than down the drain. I did that with a...

How'd this turn out? Was it too sweet?

I brewed it with equal parts pils, light munich, and vienna with perle @ 60min & just a little big of tettnanger @ 20 mins. Came out really nice. Not sure if I'd say clone, but really tasty!

There is a great thread on this: https://www.homebrewtalk.com/f14/extremely-low-gravity-beers-anyone-has-experience-brewing-them-213073/ I recommend a good English mild.

Just remind her how much money you save by brewing. Wee heavy isn't cheaper than $9 for a six pack...so you've just gotta brew it. It's too expensive not to. :mug: :tank: :D

I thought magnum wasn't very big on flavor contributions and was more of a "clean bittering hop." I'd be curious what it brings to a smash...post your findings here?

Brewing a dunkelweizen tomorrow. I've wanted to brew one for a while now and its about time to rack my hefeweizen to the keg so it seemed fitting. I think its going to be a good 4th of July brew!

Well, you can argue all you want about carbs vs ethanol...but beer has calories no matter how low the alcohol content is. The higher the ABV, the higher the calories, simple as that. To get the most alcohol to fewest carbs can be accomplished by keeping the OG rather low, but getting the FG at...

What he said. If you want something low carb try making a light lager around 2.5% it won't be NO carb, but it will be low calorie. http://www.breworganic.com/tips/carbs-calories.htm PS - I don't think its going to taste very good at all. May as well just buy a case of Miller 64 and...