Recent content by bschoenb

Danstar has a new West Coast Dry Ale Yeast out as well; I'm with you as well.. there is something about Nottingham that I don't like in the Flavor Profile..; Many like US-05, but there is peach flavour I don't like. For these two reasons I shy away from the two dry yeasts, and us Liquid...

add a little pale chocolate and it will make a nice West Coast Blaster...

http://www.bagbrewer.com/order-a-bag.html

I hope they come back; I love that "Show"....

The Yeast might be done converting Sugar in alcohol in three days... But, they are not done. The Yeast still do allot of work with the Beer sitting on the yeast cake... give it a three weeks in the Primary for the yeast to work, and let Beer Clarify.. then bottle You will safe then...

+1 on the AL kettle; with a good oxidized layer it is perfectly fine. My Kettle doesn't hold all my total Mash/Sparge Water.. so, I hold back some Water every time and add it after the Mash/Bag removal and then I always hit my pre-boil gravity number by adjusting by home much water I need to...

I actually Agree w/you ! But the geek in me just wanted to see a video w/some cool high tech shiny Stainless Brewing equipment in the White House looking all spify :D

I had higher hopes for the whole recipe/equipment. I was thinking some three Tier Systems by Sabco or MoreBeer or something; maybe wishfull thinking? Also, all the hoopla about petitions and FOIA requests were probably moot. The one fermentor had an April 2011 stickie on it in the video...

I'd say this is your number one reason for that "taste"; I'd also chime in that you want to pitch at least as cold as your ferementation temperature... "65ish"... A water batch with rotating Freezer bottles would do wonders for you as well

I use Pale Malt in all my recipes; unless I'm making something light, then I'm using Pilsner Malt. I found a bit more Flavour in the Pale then 2 row. In my area Briess 2-Row is King, and I have to look hard to find Pale Malt

I tape my probe to my bucket w/bubble wrap over it....

+1; I rinse in a Bucket...

I use 8-9 Gallons of Water in a typical batch... A 10 gallon Kettle is just a tad too small. 13 Gallon is better.

If for no other reason then to "Sample" other brews and give/get feedback and help w/your brews.

Homebrew Club : all the time!