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Howdy Crew, Just wanted to give a heads up, if you have any friends that have thought about getting into brewing or are looking to take the next step, check this out as a gift to a friend or yourself. With the holidays coming up, a great option would be to give a friend, family member a gift...

Congrats Jim on your beer! I was there for the judging and one of the judges said yours was the best in category, but I know they took some deliberating on which one was the best. Great job on that beer for sure! I just drank one of my Biere de Garde's that I did 100% Trios (actually Avery...

The judges noted that the hops bitterness was a little high for the style, but that's just being nit picky.

I just won a 2nd place with this recipe. I also soured 5 gallons of this beer that is tasting fantastic in the carboy right now. In addition to that I did 1 gallon on 100% Brett Drie, whoa that is a beautiful beer. Great recipe! Thanks. Here's what I did for my 11 gallons of this...

This is an old thread but I thought I could give a little bit on an update. I did an Ithaca Brute clone although I've never actually had the original. I used 23% Acid Malt and got my normal 70% efficiency from that mash. So, it didn't effect my mash efficiency at all. Also, it's been in...

****My advice, have a trusty thermometer and a bunch of pots full of boiling water and you should be fine! There were a couple of instances where I had to add an extra few quarts of boiling water to bring the temp up to where I wanted it! ****Also, double check the day before you brew to make...

I just saw this post on their blog that's from a year ago. Looks like they changed the hops profile a bit to bring it more into the IPA range...and up-ed the alcohol as well... http://www.greenflashbrew.com/blog/?p=102

intersting...maybe replace the chocolate malt with the Carafa. Any other insights fromt he brewers info page...mash temp? other malts? base malt?

I have some 1 gallon experiments that I could update. Jolly Pumpkin Biere de Mars dregs in an American Blonde- It's a couple months since I put the dregs in and it's smelling funky, and looks like the Jolly Pumpkin bugs have taken hold. Excited for this one to use the yeast for a 5 gallon...

I'm about to brew this recipe as a 10 gallon split batch. 5 gallons will be fermented with Wyeast Belgian Shelde 3655 which I believe to be a De Konick strain of yeast. It sounds perfect for the style (lager like yet retaining the belgian characteristics). The other 5 gallons will go on top...

I've done 100% pils malt beers and the head retention was amazing. I wouldn't worry too much about it either way. Just don't do too long of a protein rest, more then 25 minutes and your head retention will go down. it's not that hard doing a decoction with your set up, just make sure that...

I wish I had better news but I totally messed up the decoction mash. I must have pulled too thick of a mash out decoction and denatured some enzymes because I had some off flavors. Also it was very hazy. Oh well. The infusion version turned out fantastic though!

Hopville . "Green Flash: Hop Head Red Ale Clone" American Amber Ale Recipe This recipe will get you very close! I'm about to brew this again! Cheers! Brew it and let us know what you think. Cheers! Nick

Okay...I feel like a total noob that freaked out. I brought the temp up to 75-77 over 10 days...shook up the carboy periodically and now the gravity is at 1.011. Thanks for all of your help! I was hoping it would end up at little lower, but it's certainly stopped fermenting now, and I'll...

I emailed Bob from St. Somewhere about culturing from their bottle. He said that it might be tough as they bottle with champagne yeast. I'm gonna try anyways though! I'll keep the temp as low as possible in order to inhibit the champagne yeast as much as possible. He did say that if...

Yo. Dagobrewer...what is the recipe you used? I'm hoping to brew this again soon as it's usually a fall seasonal for me. I was just in san diego visiting my brother and drank a bunch of hop head red and reinforced the fact that I really love this beer. I gotta say thoug...Green Flash IPA...

I'm thinking about pitching a dry packet of nottingham on it tonight to help dry it out. Any suggestions for me. What would you do if you were me and you wanted to dry this beer out a bit?

I segmented out two seperate gallons of my Blonde ale which was in Primary with 1056. I also picked up some bottles for pitching... Jolly Pumpkin Oro de Calabaza (biere de garde) St. Somewhere - Lactio Devina (belgian strong pale)

It sounds like you and I did the same exact thing! I did do a step mash in order to create a highly fermentable wort which is why I'm wondering why mine is sitting at 1.019 after almost 4 weeks and a portion of that at hot temps. Here's are my options right now as I see them... 1. My...

I guess the question is....In a 5 gallon batch of beer how much viable yeast is in a typical yeast cake of a 1.040 beer? If I need 310 billion cells for a 1.090 beer how much of that yeast cake would I want to use?