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Awesome, I'm in!

Pm'd. Interested.

Hello HBT, I'm Looking to do a summer ale (hopefully summer comes this year). I'd like to hop burst it (mostly) with citrus forward hops. I was thinking: 6 gallons, assuming 80% efficiency. 6 lbs pale ale malt 3 pounds wheat 8 oz English light crystal (45l) 1/2 oz magnum bittering 1/2 oz...

I use them. They work pretty well, just be careful not to get the probe wet past where the wire enters it, its been the death of 2 of them. Otherwise they have been great. I use the Poder brand, usually about $20 bucks on amazon.

I can brew a pale ale, around 1.054 that with a 2L starter and a good dose of O2, will be grain to keg in 10 days. I've had similar results with a bitter and a mild. I've suspected that several others were ok, but I've gone by the rule "it's done, plus one day", and waited.

Cider does not count? Why?

+ 10 gallons cider + 5 of mild + 5 of dfh 90 min clone + 5 of kitchen sink ipa + 5 of Janet's brown ale + 5 of bourbon vanilla stout 57,595 gallons

10 gallons of west coast pale ale today. Strike water heating, 40 degrees warmer today than last Saturday! Won't have to get the ice out of the hose for the chiller today!

I've had the same problem with better than expected attenuation. I've yet to fix it, but I am going to try 2 things this weekend to see if they have an effect. First, as mentioned, mash higher. Perhaps decreasing the fermentability of the wort should reduce attenuation. The other thought was to...

Hello, I am working on creating a balanced, west coast hop influenced American pale ale. I submit this recipe draft for the HBT critique. I mashed a bit higher, because I tend to get better than expected attenuation. I'd like some body, balanced hop/ malt profile. Any suggestions would be...

also, you put in 10 oz of hop shot. That can't be correct?

Black Friday stout!

Flame on at 5 am. Mashed in 45 minutes later. Brewing on a weekday! Woot!

Do you have to top off at all? Or is it the full volume?

Has anyone done a no sparge brew that can fill me in in the basics ( or point me in a direction).i would like to do a first runnings ESB and after listening to the "Can you Brew it?" show about the Fuller's beers ( they used a partigyle) it seemed like a great idea. I do to want to do a double...

+1! Those are great sites! Yeast starters are not only for high gravity beer. Making a starter for low to medium OG beers helps give them a great start. Temp control and proper pitching rate seem to what makes a good beer, great.

+1

Same procedure here. I boil outside but heat strike water on the stove. Saves time and propane.

What are you brewing?

Started at 5, Water is almost heated to strike temp, here we go!