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I'm fermenting out my first HW as we speak, so I hope it's okay if I ask a follow-up question here. Will I have sulfur flavor if I smell it coming from the airlock? I was under the impression that some of this was normal and that I wouldn't taste it in the finished beer (or that it would...

Okay, I was thinking about adding in some amber, too. And the biscuit is a nice suggestion for flavor. I guess I could try doing this as a partial mash.... I was concerned because Beersmith was giving me a color of 17 with extract, but the recipe was saying it would be something more like a...

There's a couple of popular ones on the recipes list (see above). EdWort's seems to be a hit, I know. It's pretty traditional, too, if that's what you're looking for.

Hi, folks. I really want to make this beer, but I'd have to use extract instead of Maris Otter. The problem is that Beersmith is telling me it's going to be MUCH lighter than what it's supposed to be. Part of the issue may be to do with the SRM of the extract and the chocolate malt that's...

'Sorry to have to buck the trend, but I've had good results with this yeast. MUCH more appealing than WLP 002, which everyone else in the world seems to love. I've had no trouble whatsoever with attenuation with the Windsor, and no off flavors at all. I like British ale yeast to leave a lot of...

I could be wrong, but I think the Boddington strain is the "dry English ale"--WLP007 (not sure of a WY number). It attenuates a lot more than the WY1318. I used it in a robust porter that I'm working my way through right now. Very tasty to my palate in that recipe (I don't like a cloying...

Yeah, it's not going away. I tried swirling to break it up (I wanted to dry hop), but it just came back. I'm going to take a few gravity readings over the next few days with a view to bottling this weekend. I don't have room in my fridge for the big carboy, so I'll just try racking from...

Okay, I'll give that a try. I'm making a half batch of the same recipe this weekend, in an attempt to get this process figured out, and I've ordered extra grain, in case I screw it up again.... I'll follow your lead. Thx for the suggestions!

I added the grain to the heated water (already in the pot, at 163 degrees), stirred it, took a temp. reading (it went down to about 155), covered it, let it sit for an hour, though I swirled it a few times. I had a digital thermometer in it so I could monitor temp. I turned the heat on at two...

I'm sure this topic has been covered (it must have), but I must just not know what to search for. I tried doing a partial mash making an APA--the partial mash included 0.75 lb Victory and 0.25 lb crystal (90 L)--but it just turned to breakfast cereal. I got very little liquid out of it (like...

I'm not as worried now that I've smelled and tasted the beer. At first I was, though. I'll sit on it and check it again this weekend. If it's some kind of infection, it'll get worse, and then my question will be answered. It could certainly be yeast, but it just doesn't act like yeast--not like...

Sorry, I couldn't resist.

It's tough to photograph, but I found a bottle that had a lot, and the pics are reasonably clear. It looks more like cloudy sediment in these shots, but it's actually clinging to the side of the bottle (on the inside, of course). I put a bottle in the freezer for a half hour to chill it, and it...

Did a quick search or two, and I didn't see mention of this particular issue (but maybe I don't know what to search for). I've got an APA, one week in the bottle. Held a bottle up to the light, and I saw something clinging to the side of the bottle. Looks kind of like a very fine, velvety...

Okay, I've been wondering about this too. So here's a case in point: Have any of you used Brewer's Gold for bittering? Everywhere I look, I see reference to a "blackcurrant flavor." But then I also see that it's only really used as a bittering hop (in which case, I wouldn't be expecting much...

Yup, that's what I figured. Thx for the responses. I'll just count on an extra week with this strain in the future.

That's a hard yeast to wash, especially if it's the first time you're washing yeast. It clumps up like egg-drop soup. I found I really had to agitate it a lot to get it to stay suspended long enough for the trub to drop out. The problem is you don't want to add too much oxygen in during the...

OP, here. I guess I just didn't notice that brewing the smaller batches was so popular, or I might have had my epiphany earlier. But I think I originally posed the question because the most popular how-to books start out with the 5-gallon approach. I took that direction without really thinking...

I'm on batch number 6, and I've made at least one pretty good blunder per batch, followed by an adjustment to refine my method, etc. It's occurred to me to get a 3-gallon carboy and make half batches for a while. At least until I get the process sorted (and I also want to refine my two primary...

I'm pretty new to the hobby, and this is my first time using this yeast. I'm not stressing about it, but it's acting different than other yeasts I've used, so I'm just wondering if my experience with the strain is typical. I'm using it in a best bitter, and at two weeks, I've still got a...