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Gotta winner right here!

Would you still follow the do not heat above 100 deg method if you were using raw honey?

You never mention activating the smack pack. You need to do that before pitching directly or using in a starter. That would tell you how viable the yeast is before opening.

I got this one on ebay. It looks like the one on amazon and is cheaper too. http://cgi.ebay.com/NEW-0-32-ATC-Brix-Refractometer-Wine-Beer-CNC-Fruit-/220443962351?pt=LH_DefaultDomain_0&hash=item33537bebef

5 for me = 1378.5, I added the zest from 3 limes.

Get well, brother!

Brewed a blond ale with lime today, brewing a dark saison on Sunday!

Just finished brewing an apricot wheat today. I hit all my numbers right on! I've got KingBrian's caramel amber ale kegged for the super bowl!

When I calibrate my refractometer with distilled water, the edge between the white and blue is sharp and distinct. But when measuring wort, the line can be pretty blurry and it's hard to tell where to take the reading. Does anyone else have this problem?

I also brewed a Black Sheep Riggwelter clone with this yeast. It's been in the primary for two weeks now with a krausen that won't quit. Five days ago the krausen seemed to have dropped so I pulled the blowoff tube off and replaced it with an airlock only to find it full of foam the next day...

Ok, thanks for the replies. I've used S-04 in the past, I'll try Nottingham next.

I've noticed that lots of people use Nottingham but rarely seem to use Windsor. Just wondering why? Thanks.

I brewed KingBrian's caramel amber ale last weekend. Today I brewed a Blacksheep Riggwelter clone and used a pound of the dark amber candi sugar that I made for the amber ale. I've never had a Riggwelter before but it sounded good.