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Tapped the 1885 Thomas Usher stout Is very good. - a little tweaking and I'd brew it again. Might pick a different yeast to get it a bit drier or mash lower. FG was 1.018 instead of 1.014 but I overshot the OG so the ABV is the same, Tad sweeter than the original descriptors but it is...

I stumbled on the Blarclay Perkins Blog in a thread on this site and decided to start trying some. I'll have to check out the book, I've not had a chance to checkout his new brewery (Zebulon Artisan Ales) after leaving GreenMan.

If the NorCal was available when I started I probably would have gone with that. But using a Step drill bit was easy on the plastic.

Gargoyle and Ivanhoe are old varieties that have been brought back by a farm in California. I believe they are related or had cluster as early parentage. so yea cluster.

Those are some nice sheds!:ban:

I need to make an IPA next but after that I'm looking at the Barclay Perkins 1859 Export India Porter. http://barclayperkins.blogspot.com/2012/11/lets-brew-special-1859-barclay-perkins.html I'll have to make some changes for a small Z Batch. Even-though most hop additions for Stouts and...

Should not be a problem. I've made extra wort to save for starters before, I've also waited till the next day to pitch yeast.

Fixed the % were off also 3.5 gallon 1885 stout OG: 1.054 FG: 1.018 IBU: 58 SRM: 34 ABV: 4.7% Size: 3.5 Gallon Maris Otter Ale Malt:.....3.75 lbs ......52.1% Black Pearl Malt:..........11.2 oz....... 9.7% British Amber:.............2.75 lbs ......38.2% HOPS...

I use a spigot and racking arm from a SS BrewBucket and it works pretty well. the NorCal should be great. Without a racking arm There would be a bit more left. I have also just tilted it without picking up Trub. I also added a thermowell and use the SS BrewTech digital temp probe. when...

Thanks!

Nice!

I use the RIMS Rocket on a 15 Gal Mash Tun, My Temp probe is at the out of the RIMS Rocket (Top). and an Auber PID, Consistently 2 degrees above what I set it to. But knowing that it's easy to adjust.

here is the brew as it came out on the Z 1885 stout OG: 1.054 FG: 1.018 IBU: 58 SRM: 34 ABV: 4.7% Maris Otter Ale Malt:.....3 lbs 12 oz......52.1% Black Pearl Malt:..........11.2 oz.......... 8.2% British Amber:.............2 lbs 12 oz .....9.7% HOPS Type...............Amount...

Kegged 1885 stout. FG is higher than expected 1.018 instead of 1.015. but it was stable and raising Temp did nothing. Also 1.018 is fine for a stout. wonderfully roasty. all the hops balance it out so it's not sweet. can barley wait for it to carb.

Two weeks of Proposal writing 80 hours on top of my regular job. I can focus on beer again.

91 IBU will inhibit the Bacteria. A true Brett will give more of the "Tart" but still not sour. WLP648 or WLP650 might give you what you are looking for. Also WLP650 can be used after primary fermentation. A good list of some of the Brett and sour blends out there...

I have not done any sours yet, but I can tell you WLP 644 does not produce sour flavors/Acids. I like it in Blond ales and some IPAs. Brett ≠ sour WLP644 is a Saccharomyces with Brett like character, mainly tropical. Brettanomyces can produce funk, horse blanket, tropical fruit, and some...

just saying hello.. and back to helping the kids...

I'll give it chance if I find it.:mug:

Bourbon - Bowman Brothers Scotch - Lagavulin 16 or Laphroaig 18 (I like the taste of campfire) Special occasions Glenlivet 42 or Bunnahabhain 25 (If your ever in Scotland Cadenheads bottles up some nice rarities)