Recent content by jwilliams35

Oh, and the beer is not completely clear. It is cloudy, though it's forming a nice trub layer on the bottom and only a thin layer of bubbles on the surface. But now I'm concerned that the flavor may be off... Recently I made a Belgian wheat beer and it specified to ferment it at 62F for the 1st...

So, I'm learning from these responses that I am fermenting too warm? And I thought that was the ideal temperature, as I was using a heater to attain it. The room would naturally be at about 67F. I've never read anything about controlling the temperature of the fermenting wort other than...

That's impressive... Yes it was London Ale yeast (Wyeast 1028)... So that is typical of that yeast??? Thank you for that information - good to know...

Thanks - I hope you're right... I have never had a batch complete its fermentation in 2 days... but I will wait until it's been 10 days then measure the SG...

I brewed a batch 2 days ago. It was my 5th all-grain batch, a British Blonde Ale. I aerated the hell out of the cooled wort and pitched my yeast (from a 1.5 liter yeast starter I made a few days beforehand) and placed in my temp controlled room at 70 - 72F. The next day it was bubbling away, but...

Hi, I have an all-grain recipe for a British blonde/pale ale that I want to make. The recipe calls for 6 lbs. of "English 2-Row Pils". When I search for this, I can find 2 row pilsner malts but none that specify "English". Are there known British suppliers whose brand names I should be looking...