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Here in AZ, if I don't use a wort chiller I will put 8lbs of Ice in the wort to help get the temp down, but strain out the ice that is unmelted and then top off. This has helped get the temp of the wort down faster. most of the homebrewing stores around here sell filtered ice that is as close to...

WELL DONE!:tank: this was the first beer I brewed as well. Wife said it made the house smell like bread and death.:D

If you like English style ales, here is one I just did: 4 1/2 lb amber DME 1 1/2 oz Cascade (boiling) (at the beginning of boil) 1/2 oz Willamette (aroma) (at 58 mins in) 2 tsp gypsum English style ale yeast (I used Wyeast 1335) Righteous American Real Ale, It is from p.170 of Joy of Home...

I've found that a kit to start is a good way to make sure that the new brewer has everything he or she needs to get a taste for home brewing at a low cost. As has been said before if you have a friend who brews, brewing with he or she would be a really good way to figure out how much you want to...

1335 it was! handled the summer heat here in AZ well. Thanks again for all the help!

would love one!

Amen. this can start a war...but...the less you mess with your beer the happier it is.

If I'm not going to use a secondary I use the bag with pellets, but you don't have to. If I'm not going to use a strainer when I transfer the wort to the carboy, I use the bag, but again, you don't have to. When I use whole hops I use the bags as a rule, especially if the brew I'm making needs...

great lookin!

Flippin' sweat!

thanks for the advice, was SUPER helpful! Thanks ALL!!! my local homebrew shop didn't have the 1968. ended up going with the 1318.

I plan on brewing Righteous American Real Ale (It is from p.170 of Joy of Home Brewing). Full disclosure: I live in Arizona and it is really hard to keep below 70 degrees ( even in a bath tub with ice) so I'm looking for a yeast that will be good at around 72 to 73 degrees and won't go south...

I would agree. I would clean it with a food safe cleaner and then hit with Star San the next go round. Again its about personal preference. I get the nerves going so i try to do as much as I can to control for stuff. It lets me sleep easy when i approach overkill.

yeah, you look fine. don't worry!

think I'm headed towards the 1335. Will have to see what my local brewing shop has in stock. Thanks for all the thoughts. Was really helpful.

What did the 1728 do to flavor? I like the idea of trying it due to the temp range. Do you think the 1335 would do well with the higher temps?

Thanks for pointing out the 1275. I hadn't considered it. I'm in the desert and we are headed into the hell that is summer here. I'd be lucky if I was able to keep the temp below 72 degrees. let me know how 1335 turns out...

I am doing an ordinary bitter from the joy of home brewing. The recipe (below) calls for an English style yeast. 4 1/2 lb amber DME 1 1/2 oz Cascade (boiling) 1/2 oz Willamette (aroma) 2 tsp gypsum English style ale yeast I like the Wyeast product line. which should I use: 1028 1098 1318...

I'm using the same yeast right now in an Aussie ale and the yeast is taking its sweet time. I think the krausen just doesn’t drop with this yeast.

Thank you all for the info. I figured I was fine but the nerves kept whispering at me to double check.