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Guys, I decided to make up a Tankhouse type recipe for a buddy of mine, based on all I've ready here and all I've tasted of it. I live around the Toronto area so I'm no stranger to Mill Street's beers, including Tankhouse, which is a wonderfully sessionable not-even-pale ale. Now, I should say...

I just did a MO Nugget Pale Ale and all my friends love it. A buddy of mine whom I hadn't seen in a while handed me over two ounces of his home grown Nugget. I've done IPAs and super hopped-up APAs quite frequently, so I decided to brew something to drink while deciding on the next beer. This...

I was just reading through old posts regarding my own observations. Yes! All my beers darker than, say, 20SRM have shown less attenuation. My latest stout went from 1.046 to 1.014 using S05 at 70F, even though Beersmith predicts it will drop to 1.009. It tastes awesome and I'm not at all...

I find that it has a twang too...at least while it's young. It tastes sort of like soured oak. A buddy of mine once brewed an English Brown with it which he didn't like very much for the S04 taste. He left a few in my fridge and somehow I forgot about them for a month. A month later I found them...

I ferment at 68F. Sounds like I did indeed majorly underpitch, according to some of you guys. Lesson learned.

I brewed a nice toasty ESB around April 10. The grain bill was something like: 10 gal M.O. 90% Crystal 40 5% Toasted 5% Bittering hops 2 oz Goldings @ 10 min. 30 IBU OG 1.042 I had some washed Wyeast 1968 in the fridge that I had been using regularly with fantastic results...

+1 to Fletch. Mine came out as bright as a rosé after about 6 weeks, and I followed the recipe to a T.

I just brewed a pumpkin spiced ale with this yeast, hoping the less attenuation would leave some complimentary sweetness. I agree, I've never seen a yeast munch wort so quickly. We pitched Tuesday night with a 1L starter, and now Thursday night it's already tapering down. And, yep, the most...

I added nothing but yeast to mine, and given enough time, and a few rackings, it came out as clear as any commercial wine. It took 6 weeks, but man is it clear. I brewed this back in March, and now 6 months later it has matured into an almost ice wine like flavour. I don't know how it gained...

I just bottled 2 gallons of this, my first mead, and I must say that it was very true to its name: quick! And instantly enjoyable. My timeline looked like this: Brew Day - added a bit more clover honey than prescribed, and no buckwheat honey. OG 1.110. Week 2 - fermentation slowed way down...