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i'm going for a pale ale. i think i'll give the safale a try. any liquid yeast ideas, or should i stick to dry? i suspect temps might be the issue with the nottingham. i keep the carboy in an ice bath, but i just can't seem to compete with the heatwaves we've been getting all summer.

you guys don't want to know what we pay for beer here in ontario (canada). imagine paying craft beer prices for bud or miller.:drunk:

Could I get some advice about an alternative to Nottingham dry ale yeast? I've been making the same beer over and over again while I work out the kinks in my all grain system, each time changing only one or two variables to try and exercise some control over the process. It's come to the point...

I should mention that the beer is fermenting in a food grade plastic bucket, so I can't actually see what's happening. I don't plan to rack to secondary.

This is my third batch, the Cincinnati Pale Ale recipe from John Palmer's book. Following a vigorous primary fermentation which lasted 4-5 days, the airlock went silent for 1-2 days. After this period of dormancy, this morning I noticed a column of very large and loosely connected foam...

i'm glad it worked out for you. my first batch was terrible (i don't think it finished fermenting). were the hops really packaged in 2002? i only ask because i was under the impression hops lose their potency over time.

@atchinator, i suppose i could have worded my OP better. i took the sample before pitching, but didn't get around to reading it until after. doh!

hey guys, i added the additional extract and took a new reading. 1.046 -- much better! the airlock is bubbling away happily.

ok, will do.

awesome. thank you.

Hello I'm brewing John Palmer's Cincinatti Pale Ale recipe from his book. I guess I got confused due to the author listing ingredients by their weight, while my LHB sells by volume. Anyway, after going through the boil and pitching the yeast, I dropped the hydrometer into the sample tube...