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Hops tend to fade away over time, especially with the sweetness of the 90 minute. Perhaps yours was just a bit more aged?

I left mine in the low 30s for about 2 months. It was the best beer I ever made!

With such a vigorous fermentation going, i'm sure you're probably fine.

Once I rack it into my keg, it will never get back up above 40 degrees. it shouldnt ferment anymore should it?

Going to try this out tonight. I'm trying to follow the original recipe as much as possible, only difference is once I get the gravity where I want it i'm going to cold crash and keg. Anyone have success doing this?

I was thinking of Inniss anf Gunn. Haven't had it in a looong time though, but I remember it being pretty good.

I'm located in southern CT. Any opinions appreciated!

I'm helping my buddy out by smoking a turkey this coming weekend. He said he would provide me with any beer I want to drink. Any suggestions?

+1 on the "long story" lol

I'm also from sw CT. I love the people at Maltose! They are always very helpful in getting you anything you need.

Smoking some chicken, drinking my first lager, an Oktoberfest style. Came out excellent!

Thanks! I just needed some encouragement.

I am currently brewing a Christmas Warmer Ale. Because of the crazy fermentation it ended up bubbling out of my airlock for the first day. I attempted to put a blow off on like I've seen on here, but didn't have the right materials and within 18 hrs it had subsided substantially, so I just took...

Thanks I appreciate it! Cheers!

I'm starting a winter warmer which calls for me to toast the British 2 row pale malt, then crush it. I have little experience in toasting my own, wondered if anyone had any insight as to how exactly to do it? Thanks!