Recent content by Mainelybeer

Hi everyone, I've been brewing for just about 4 months and have just brewed my sixth batch. It's an IPA based on Jamil Zainasheff's "Hoppiness is an IPA" from Brewing Classic Styles. It's fermenting now, been going for almost 24 hours. I pitched roughly 6 ounces of Nottingham yeast I got...

I've been buying from Northern Brewer, a coworker suggested them. I'm pretty pleased so far. Lately I've been browsing Midwest Supplies, too, and they seem to have lots of well-rated kits and ingredients. If anybody has any input about online retailers, I'd love to hear it. My brown ale...

Hey everybody, I just recently started brewing and have 4 brews under my belt. Brown Ale, Porter, Oatmeal Stout, and Pale Ale. I'm hooked. Just thought I'd say "hello!"

This stuff came out of the tank at the brewery yesterday. I'm brewing with it tomorrow morning. The beer it came from was crashed on monday, if that matters. Sounds fresh to me.

Hello everybody, I recently started brewing, after many years of telling myself I should start brewing, and am lucky enough to have a local brewery as a source of fresh yeast. The first time I used the fresh yeast, I pitched it into my carboy after letting it sit on the counter and warm for...

Nottingham! Very neutral, gets you to FG in 3 or 4 days. I know of a local brewery that uses it as their yeast for all ales.

Wouldn't it be high attenuation rather than low attenuation? If sugar adds to body, wouldn't leaving some behind instead of fermenting it contribute to body?