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Thanks for the info. That answers all of my questions except what, if anything, to do with the excess yeast. I know I can pitch it all, clean it, create a starter in future, etc..., but it seems like it would be easier to only use the necessary amount of yeast, and save the rest in a sanitized...

I just got a 3 gallon carboy that I plan on using to make some 2.5 gallon batches of either experimental beers or high gravity beers. I've only made 5 gallon, non-high gravity beers over the last few years, so I have a couple questions: 1) For 5 gallon batches, I usually use a traditional 6+...

I bet that's what it is. The darker part at the top does look clearer. Thanks

I made a Pale Ale with Nottingham Dry and yesterday transferred to the secondary after 10 days. I followed these instructions, but after my two 24oz mason jars sat in the fridge for an hour I had like an inch of yeast on the top of container, and the rest was sediment. So I poured what little...

Brewed this up on 12/10/11, transferred to secondary yesterday (day 10), and dry hopped with about an ounce of Cascade. OG was 1.060, but I was only at 1.022 yesterday (sample tasted pretty good). It's been fermenting the whole time at about 63 F. Today it has this odd look where the top 6-8...

Thanks for the feedback. Take it down to 8 oz of special roast? 4 oz? How much more crystal would you add? I removed the Magnum, replacing it with another .5 oz of Hersbruck, meaning I now have all Hersbruck (1.5 for 60 and .5 for 10) with just under 24 IBU's. I'm open to buying a pound...

My first post.... Below is a Brown Ale recipe using mostly leftover ingredients from my last few brews. Any thoughts? Too much special roast? Not enough Crystal? Awful hops for this style? I know the hops aren't normal for this style, but it isn't going to be that hoppy anyways (I do have one...