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I'd mash at 156/158 because the alcohol is going to be low and you'll want the body. It's very close to my bitter recipe from a few months ago. I've gone heavier/more crystal malts and like the effect. My last batch had Maris Otter, Crystal 60, Crystal 120, Victory, and Special B. YUM. Your...

If you are making beer then it works 100%. Your expectations, at that price point, simply aren't reasonable. If you want a tight sealing system you're going to have to spend more. Leaky buckets make great beer. You really gotta relax, man. Uptight people don't make good beer. Seriously.

Not a lot, probably a BU/GU ratio of .75. It's not terribly bitter. It's very malty though, with some sweetness. I love it. Must have more.

Interesting there's no amber or brown malt. I'd figure there'd be a lot of that in there given how it tastes. Any thoughts on that?

Does anyone have a recipe for this nectar of the gods? I had a bottle last weekend and fell in love with it. I've got to make a batch. Any help is appreciated.

Don't go PM then AG, just go AG. Why waste the time? It's not like it's a required step, plus you're going to have a hard time keeping the heat steady in a 10 gallon mash tun with that small of a batch.

This is hilarious.

O2 is needed during the growth phase of both the starter and the wort and is needed even with sufficient pitching rates.

It might be worth noting that the yeast I'm using is not a huge kreusen producer normally anyhow so the lack of kreusen on the stirplate is not remarkable. I did get activity within 8 hours and it's fermenting very nicely right now.

Yeah it's been going for about 20 hours now and the amount of yeast is amazing. No kreusen but tons of yeast.

Some beers are 'done' in 2 days. I always give it a little extra time so the yeast can clean up after themselves but 5 days ain't bad. Some English ales are 7 days fermenter to cask. Don't worry, relax, have a homebrew.

I'm doing my first stir-plate starter and I was wondering if I should expect some kreusen as with a normal non stir plate kind. Being as it's constantly stirred it might destroy it, and as it's covered with foil instead of an airlock I can't really tell if anything is going on so far. Thanks.

Ah I wasn't saying them charging that was ridiculous, it's just ridiculous for me to try and buy grain at that price! It costs more to ship than it costs. I am looking at getting a pallet delivered from Mid Country now to save money shipping and on grain.

Now that I've read all the threads about the poor service from retailers I think I can't actually order from anyone.

You might look in a mirror while you say that. I'm just expressing my opinion. :)

hahah true enough. This gelatin thing, you take some knox unflavored gelatin and dissolve 1/2 tsp in 300ml of 170 deg water. These are just round numbers, I stick a flask on the stove, get the water really hot, dump in half a teaspoon and swish it around. Then cool it down a bit and dump it...

Even with a secondary, most beers will benefit from gelatin. Secondaries are a waste of time and just a good chance to oxidize the beer.

Don't be concerned, they dont' all ferment the same. Leave it in the primary for at least a week. If it were me, I'd go 2 weeks in primary, add some gelatin 3 days before racking, and bottle it or keg it. Secondaries are overrated for ales.

I quit brewing once for 9 years because I got sick of washing bottles and couldn't afford a kegging kit. Then I was busy doing other things and didn't have the time or room. Now I have that space and the money and the time so I'm brewing again. I once didn't drink for almost 2 years as well...

I am force carbonating, but judging from the amount of yeast in the bottom of my kegs, you should still be able to carbonate after using gelatin. Everyone I know that uses it has no problems with carbonation.