Recent content by cgreen

thanks again. Don't be a stranger if you know of any good recipes for me to try out. I love hops so don't be shy. Cheers

thanks guys. You both know your stuff and the video helped out a lot. But adding the yeast at 55 is ok? I have it at room temp 65- 70 now but was scared to add the yeast at that temp. Did I do the right thing by pitching the yeast or should I have waited till it got to 65 to add the yeast?

I asked for a double jack recipe and my local guy made it up for me. He might have given me union jack by mistake. Still a great beer. what should the double jack level be?

it was on the 15 on the scale but if you look at the numbers on the other side it is 1.060. i think that makes more sense

Just remember it said 15 so don't know if you minus or add numbers at that temp. Also I don't want to sound dumb but how do you read that? 1.15? my recipe is weyermann cara red (crystal 20) malt, 4 lb muntons hopped light malt extract, 3.3 lb briess munich liquid malt extract, 1oz warrior...

Like i said i'm new to this so don't laugh if i'm reading this wrong. I checked my reading before pitching the yeast and it was on 15 so i think that would be 1.15 or 1.015. If you can tell me the right way to read it that would be cool. thanks again for your help.

it was wyeast liquid activator 1098 british ale.

I'm brewing a clone of double jack and I'm new to the brewing world so would love some help. This is my third batch of beer and the last one took 30 min to cool so I could pitch the yeast. That being said this time I bought two bags of ice to add to my primary fermenter but the problem is my...