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Honestly based on what I have seen, that is not much of a sale. Most Immersion Chillers I have seen cost in the $50 range. Personally, I just use two liter soda bottles that I fill with water and freeze. Usually takes about 3 of them to quickly cool a 5 gallon batch.

Ok, Thanks. I will stick to Maris Otter for my next brew but will definatly try Halcyon later. My local HBS just got some in and I just didn't know much about it's flavor.

Has anybody used Halcyon Barley? How does it compare to Maris Otter flavor wise?

Well, I have made bitters before but they were always americanized bitters. I would like to try to make an authentic british bitter or ESB like you get in the pubs in Britian. I had one over there that was very malty tasting and I loved it. So I am just trying to stay authentic in this one.

Just wondering if it would be authentic to add a little munich malt too a bitter or ESB? I really want that malty, almost sweet flavor that munich provides. I have added some Crystal to the brew but am not sure if it will be enough.

Thanks, I may go ahead and get two then, one for my ESB and another for my ordinary Bitter.

Like I said, I am sure this has been asked but when I searched the forums was unable to find the exact information I was looking for. in a few months, I would like to brew a Bitter or ESP. But I am having a real hard time finding the yeast that I want to use. Whitelabs has it on their...

Northern Brewer has all of their beer kit reciepes online. Here is the reciepe for their extract version of their doppelbock. It looks pretty simple and might be a good place to start. http://www.northernbrewer.com/docs/kis-html/1371.html

I went to howtobrew.com and looked at the off flavors section. None of those flavors really matched the flavor I am experiencing. However, I did open another one of the beers and taisted it just to refresh my memory as to the off flavor and it tasted great!!!!!!!!! That off flavor doesn't...

About amonth ago, I got some very good advice from everyone on these forums and leaped head first into All Grain Brewing. Up until now, I thought it was a huge success being that I achieved high efficency. I used a reciepe that I created for a Rye Stout. About two weeks after it was bottled, I...

Thanks for the links. Sorry, I check and read through the forums everyday to see if any topics get posted that I can help with or can learn from. Guess I just missed those. Thanks again.

I have over twenty extract brews under my belt and and my first ever AG brew was huge success. I have seen several people on these forums talk about having a beer in the Secondary Fermentor and have seen the same on several people's sigs. I was taught to homebrew by my uncle which never used a...

Thank you very much for the links. Based on the information and style specs I found on the internet, I didn't realize that you had to put that many different hop varieties in a Double IPA. I figured as long as it was above 90 in bitterness, you were good. Great Information.

Sure, My Ingredients : 12 lbs Maris Otter 2 lbs Victory 2 lbs Munich 1 lb 10L Crystal 1 lb 40L Crystal 1 lb Cara Foam 2oz Summit Hops (60 min boil) 1 oz Cascade Hops (30 min boil) 1 oz Cascade Hops (Dry Hop 3 days) 8 oz Malto-Dextrine of course Irish Moss and whatever Yeast I decide to use:)...

Working on my Recipe for a Double IPA. I realize that Double IPA's are kind of a new style of beer that has come out and because of that, none my beer books (or beersmith) has any information on the style. I have researched what I could find on the internete and based on that, I have come up...

Thanks for the advice. I just want to make sure that it is a cleaner finishing Ale yeast. I like very fruty pale ales but I like my stouts to have a rather dry, clean finish.

Hello, I love using Nottingham Ale Yeast for my Stouts and Porters but I recently moved and now live very close to a homebrew store who carries A LOT of liquid yeast. He said he could order me what ever I needed by I thought I would take this opertunity to experiment a little. I was just...

I have looked and have not found any resourses at all about this malt. I have found several homebrew stores that sell it but not much information about it just that Franco-Belges is the larges malt company in France.

Just wonder if anybody has the Beersmith Grain information for Franco-Belges Kiln Coffee Malt? Or can anybody tell me which add on pactet it is in? Thanks.

I have never boiled my sugar in water and never have had any problems. But Boiling the sugar in water is a good practice and would suggest boiling it for the next batch. But you should not have any problems.