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It depends is the answer. For an ale under 1.045 or so with a pack within one month of its manufacture date, a starter is probably not needed (although Mr. Malty's web site would disagree). For dry, you could probably go to 1.060 on an ale without a starter with no issues. For lagers, I would...

Victory is an interesting idea. Looks somewhat similar to what I do in mine. I have been using Special B in my Scottish for a while and it works really well - nice dark fruit characteristic that has gotten positive comments in competitions. I also use the aromatic with good results. A few...

Sorry to go OT a bit, but I just used New Zealand Kent Goldings for the first time as a sub for EKG, so I am in a similar boat trying to figure out if this is a good substitute.

I think attenuation on that stuff is around 75%. 63 x .25 = about 16. I'm thinking it is done.

The cardboard is definitely oxidation as mentioned before and most likely has nothing to do with whether you did an AG or extract and nothing to do with your temperature not getting down low enough (not that hat is not an issue - it just isn't related to the cardboard). There is some great...

I use the Beergun, but I think the BMBF works just as well. The Beergun is not cheap and doesn't just give you an automatic great fill - there is some tweaking of pressure to do. You always lose a bit of carbonation when filling, so I overcarb the beer by a few psi fo cover it, then you have...

Make sure you watch your fermentation temperature with that yeast. Try to keep it under 64F. With the high gravity it will really want to get active and it will produce a ton of heat from the fermentation. To maintain 64F, you may have to have the carboy in 55-57 ambient air or in a bucket of...

Both sides are right. Given the high amount of unfermentables in the grain bill, 158F would be too high. The alternative (and IMHO the correct thing to do) would be to tone that down (take the recommendations to get rid of the Munich and bump the MO) and get your unfermentables by mashing high...

Bobby, I'm really glad you posted this. So many people worry about getting the right recipe or mash temperature or numerous other things, but a non-optimal fermentation can screw the pooch on what was up to that point a top notch beer. It is probably the biggest difference between making a...

+1. Friendly from the second you meet her - right off the bat cracking wise. Not more than 10 seconds after I show up, but she tells me that ohiobrewtus has an EF he wants to give me. Now that's a greeting one won't forget.;) Now that I know she works in a hospital, I feel better about her...

Kobe, Tried to call but missed you so I did some freestyle to let you know I was brewing this weekend. So tell me Kobe, tell me how my Bass tastes. Your buddy, Shaq Shaq Daddy's Bass Ale Clone 9 lb Maris Otter 1 lb Crystal 40L 1 oz Northdown 7.5% 90 min .5 oz EK Goldings...

Gotta say I had a great time for the short time I was able to hang out. I only wish I could have hung out longer and helped out more, but duty called (bad timing with the new employer). Everyone from HBT that my wife Jennie and I met were just the nicest people. That crowd for club night was...

I may get out of work at a reasonable time today. Anyone at conference have plans to meet for dinner?

Sorry I couldn't meet up with everyone tonight. I got up there pretty late and by the time I was able to check the keg I brought for my local club for Club Night, it was getting past 9:30 and both SWMBO and I have 10 hour days at work tomorrow. I am very happy to be employed again, but the new...

I gotta get me some of that EF. I am not bringing my keg - almost tapped out - but I will see if I can get a growler full of mine over there. BTW, if it turns out anyone needs something for club night on their tap set up (missing/failed parts), give me a call before I come up. I have...

I am going to speculate here, but did you stir gently as you were adding the gelatin to the secondary? What may have happened is that it stayed in one mass and hardened in one spot. In addition, it picked up some CO2 in solution and incorporated it while hardening. In the meantime, your CO2...

Try the home brewing wiki page with the malt chart. This malt chart and the links from it are helpful in telling you which grains will provide which flavors (toasty, malty, sweet, etc). I find this page to be quite helpful when designing recipes or trying to find substitutions.

I run only a few inches of larger diameter line for a Scottish, but I run it between 3 and 4.5 psi.

I posted a spreadsheet that uses Palmer's formulas and does an optimization of additives to get your water to where you want it - works as long as you have the Solver add-in loaded in Excel. It also has a graphical depiction of his nomograph output for your water. It is in the software forum...

Got 5 certs today, 1 gold, 3 silver, and 1 bronze (plus one more which we will just say won a "tin"). I was hoping my "gold" would hold out until conference so I could share, but it is getting very near empty. I hopefully will have enough left to bring a growler. I would really like to swap...