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Do you remember what your FG was and how long did you leave it in the fermenter for and how long did you bottle it for? I've had this in for 5 days now in the primary and planning on taking a reading in another 15 days or so.

I love Sam Adams Boston Brick Red. Unfortunately they don't bottle it and only sell it kegs of it to bars/restaurants within 15 miles of Boston. The Cherry Wheat is still 100x better than the Sam Cranberry Lambic. I couldn't even get drunk college girls to drink that stuff.

That's funny, I used to go to one of the craft brew liquor stores in Mass to get DFH. The last couple months it seems like theres been a huge push by DFH into the area. The bar down the street has 3 different DFH on tap at all times (out of 10 taps). I wonder if it's a regional thing.

I just did this recipe and am dying to find out how it comes out. I used to get a case of Alaskan Amber every year, but now that Liquid Solutions is gone that's not going to happen. Hope this comes out close!

Thats what I thought (although i'm new here) with a good number of ale yeasts wanting to be in 65-68 isn't 63-65 room/air temp where you want to be since the fermenting temp will be 2-5 degrees higher? Isn't 70's too warm for ambient temp? (unless it is meant for that temp of course)

I have WLP011 in my fridge now that my LHBS recommended for an Oktoberfest, should be brewed on Friday.

Long Trail Brewmaster Series Double IPA http://beeradvocate.com/beer/profile/94/48780 I think I'm actually going to go buy some right now.

I'm relatively new as well and a beer with a 1.095OG may be a bit aggressive for a first beer.

I like everything about the brew. I didn't like worrying for 3 weeks that it would be infected. I feel I got lucky, but I'd boil (at least quickly) the add-ins prior adding them to the fermentor again.

I did the same (after 4 days) due to the recipe I was using. I cant say I'd do it again, even though the brew is fine and now bottled. I'd at least boil it for a few min

I hope you are sharing the 30 gallons of beer (give or take) you've brewed in the last few months.

My wife bought me this kit: http://www.williamsbrewing.com/COMPLETE_BREWERY_WITH_RED_ALE_P2345C257.cfm I haven't really bought too much brew equipment (since I got this as a gift) but the wort chiller and the large pot are awesome. I have no complaints with the set.

Death, just wanted to thank you for the instructions. I'm 30 minutes into the boil and this has been my best brew day yet. I am not sure why i was scared of partial mashes for so long, it takes longer but a much more enjoyable process. I have an 8 gallon kettle with 4 gallons or so in there...

According to Bear Grylls many bugs are pound for pound the highest protein concentration in the world, so you're beer is healthy too!

Thats exactly what I did. Partial Mash is taking a lot longer (as you said) but I'm enjoying it quite a bit more. The amount of wort vs the amount of top off vs a pure extract method is a big difference.

I"m about 45 minutes into the partial mash now, as you said its dead easy, just keeping an eye on the temp. Not sure why i was afraid of a partial mash before. Thanks for the help!

I'm doing an Alaskan Amber Clone based off this thread: https://www.homebrewtalk.com/f12/alaskan-amber-recipe-help-96195/ The recipe calls for: I have the BYO 150 in front of me here is what it says Extract 2lb 2 oz light DME 3.3 lbs Light LME (Late addition) 1lb 2 row pale malt 1lb crystal...

If it has generic instructions like "Take off heat and put in Liquid Malt Extract" and it doesn't specify the # of containers or weight, then it usually means the whole thing. One of the kits I had just said "Take of heat and put in extract" which meant both LME and DME.

I can't recommend it enough. The first 3 batches I did without one and by the time I was done icing it etc. in the sink I was not a happy camper. Last two batches with the wort chiller, its a world of difference.

Well that sucks. I did buy 5 "half gallon bottles" from the LHBS that they said were fine to bottle in. I'll have to follow up with them. Thanks for the help. Edit: These are the ones: http://www.beer-wine.com/products/glass-jug-12-gallon-amber Looks like I may need to get rubber stoppers...