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ok...thanks

I am brewing Ed Worts Haus Pale Ale soon. His recipe calls for four hop additions of Cascade hops @ 6.6%. The Cascade hops I have are only 5.9%. I'm sure it's a simple way to adjust for the different percentage, but I'm just not seeing it. Any help would be appreciated.

Not a pro...just been smoking for about 10 years now, and I have found that I get a better smoke ring with cold meat as opposed to room, or near room temp meat.

I used to live in WNY. Pretty familiar with Niag. Traditions...what's the 1/4 ?

Really....right in the middle of brewing beer? :ban: :D

I brewed this(extract) on 10/31, and had an OG of 1.060, mine is also sitting at 1.020 now. I'm still sipping the sample as I type this:) Should be a great beer! Looking forward to trying an AG version of this in the future.

I tried it for a few weeks....and then ended up up buying it. My brew day is long enough, Beersmith helps keep the time down for me. I usually have my laptop right with me when I'm brewing. It really made the jump to AG very easy....along with all the great advice I got here on HBT.

No, they were on a wooden shelf under my fermenting bench. I have moved them upstairs in the corner that sits just above the spot where most of the Pex lines from the boiler run...it's a nice warm spot. I have a thermometer in the crate, and I'll keep an eye on it. I picked up a few crates form...

Thanks guys....I'll move the beer to somewhere a bit warmer.....don't know that I can wait 6-8 weeks:) The beer is actually pretty close to the boiler, but the darn thing is so well well insulated that it doesn't really heat up the basement much. Maybe I could put the bottles on top of the...

I have just finished bottling my first brew in about 4 years! Thanks to Revvy's excellent thread, it was a pretty easy task. We keep the heat in our house pretty low...mostly at 65°. I have the beer in the basement where it's about 60-64° most days. Is this too cool to prime it? I could move...

I also plan on smoking a bird for Thanksgiving. Doing a Heritage Breed turkey from a local farm.....will do a simple brine and smoke with peach wood.

We keep some for bread, and the rest get fed to our friends chickens....in return, we get eggs!

I just ordered the ingredients for this beer. Hope to brew it this coming weekend. 1599 posts....gotta be a good beer

OK....Thanks. I just found the info on Briess' website. Looks like I'll be good with either one then. I'll probably go with the 2 row brewers malt to have a little bit less malty flavor.

Is this the same as 2 row pale malt? 2 Row Brewer's Malt I'm either going to brew EdWort's Haus Pale Ale, or a Long Hammer clone, and I want to make sure I get the right stuff. Thanks

I have been pouring and straining the last few batches.....but I am getting an auto-siphon soon.

Are you stirring after you add your sparge water? I have only done two AG brews so far, and I'm getting 77-81%. I stir for about two minutes after adding the sparge water. I'm certainly no expert...just trying to help.

Going to brew an AG Cream Ale tomorrow.

Thanks Revvy. The estimated gravities were listed as: OG-1.047 FG-1.013 My OG was 1.061...a bit off from the estimate. And right now, three weeks later, it's at 1.026. So it seems like it has some more fermenting to do? I tasted the sample and it's pretty darn good. A bit green, but no funky...

Thanks guys....I'll just give it another week, and then check the SG to make sure it's done before I bottle. The temps have been pretty stable, right around 64 degrees. It just seemed odd that all of a sudden, it would start bubbling away again.