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I cant wait to brew this beer now! I'm going to use a washed slurry of WLP001. Now i'm thinking of other things that i might have to do to brew this... Currently i have a 10gallon Home depot cooler mash Tun, was thinking of making one out of a keg for this beer, but, i feel real comfortable...

Think I'm going to bake 2.5 cream ale, 2.5 amber ale. Wash the yeast, and use it for the BW.

i plan to wash, but, was hoping to brew a 2.5 gallon batch first, but i think i might have to brew a 5 gallon. was going to stay away from the american amber, because it was more hoppy that brewing, say, a blonde ale. But i do love ambers, so i may brew a 5 gallon batch of amber, and choose...

Going to brew the american barley wine from being classic styles in june. I'm wondering about the yeast, should I brew something that uses wlp001 and use that cake, our just use dry yeast? I will probably enter this in some competitions, and I want to make the beer closest to style. Thanks

Yeah, I'm waiting fire my pittsburgh results too. Wish I would have signed up earlier and chose philadelphia.

For most, Just let it sit for a few weeks, it will most likely taste even better, and should be clearer. what kind of fining you use is dependent on what is causing the haze. when the beer warms up, does it clear up?

1.020 is were a lot of extract brews finish. I made an extract double chocolate stout that finished there, brewed it all grain and got 1.012. Some extracts are not as fermentable as the all grain wort. Don't worry and give it more time to carb.

Ferm wrap and a love controller. I got a dual stage so I can cool too. Just brewed a saison that is coming along awesome.

As long your water tastes fine, you will be ok.

whatcha got in there?

The only reason i asked is because my beers never got down this low, I just started using O2. When tasting the Gravity samples, they had a very "Winey" taste. Granted, I know the Saison needs to age, i didnt think i would get that type of taste with the Pale ale. I figure, the pale ale will be...

I brewed a pale ale, og 1.052 got an fg of 1.008 after 2 weeks in the fermenter, seems a bit dry, hoping some aging and carb will pick it up a bit. I was supposed to mash at 154, mashed at 152 instead, so I guess ghats why I didn't get a 1.012. Also did a saison, it finished at 1.004 from 1.060...

The rule of thumb is, the cooler you store, the longer your beer lasts. Typically you store just under 70, so as long as you store cooler than that, I dont think fluctuation will matter much.

Boil with the lid on? Take a long time to cool wort? Ferment in a country crock bucket? J/k

Soak them in oxiclean.

I don't have time to read 5 pages of threads but... How does your beer taste? If its good, don't mess with your water. Filtered water is good. Only reason I went with bottled was because I have high sulphates which causes a harsh bitterness.

Here we go!

First, just make a style that you like, if it is an IPA, so be it. For the most part, one beer is not more difficult to make than others, but i would stay way from very high gravity beers. Make sure everything is clean and sanitized, if your using liquid yeast, make an appropriate starter, if...

yes, it mellows out, give it 3 more weeks and it should be gone.

yeah, i wasnt too worried about adding it later, so i guess timing is no big deal... they eat up the priming sugar right? was happy to see that my Refractometer wasnt off. my gravity was spot on given that i forgot the sugar.