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There are tables that show various localities average water values; checking such a chart, will give you an idea of where your own water is in respect to those localities and the beer styles that come from them. It can get complicated. Here are a couple of resources to read up on (I am sure...

What is your water like? Depending on how soft your water is, you might consider adding Burton salts. Your recipe looks solid. Happy brewing.

Chickypad has correctly interpreted my somewhat ambiguous statement on the longer boil providing more body. I should have made that clearer. I do not like the extra color or extra sweetness from the Crystal 120. My tastes may differ from yours though. It is perfectly ok to experiment and...

For what it is worth; I would omit the crystal 120 and up the crystal 40 to compensate (perhaps 2 oz worth). With the hop schedule I would worry about getting enough bittering in the beer (not sure 30 minutes will get the alpha acids fully isomerised). Perhaps consider Gelena for 60 and then...

Thanks for the feedback. I went ahead and swung by the HBS (any excuse to head over there) and picked up some Magnum for bittering (going to toss the old warrior and Apollo hops) and some Northern Brewer. I decided to stick with an ingredient (Northern Brewer) that is well known to work with...

Heck that will probably make a pretty good SMaSH! I really like EKG a lot. Try a 60 minute bitter addition with the EKG and a twenty minute addition and some more at fire out. Your choice of yeast will affect the final outcome. If you want more esters try a British yeast and if you want a...

Could it be that the Imperial came through ok due to the high gravity? That is, it may not have been over pitched for an Imperial.

I highly suggest reading Mr. Palmer's free online book. http://www.howtobrew.com/section1/chapter3-4.html I also suggest giving BeerSmith a trial run (I think you can use it for 21 days before deciding to buy it). Beer Smith will do the calculations for you. But the basics are all about...

I use a 15 gallon kettle and have not had any problems with the valve getting torched. It has got hot a few times and I turn it down a wee bit. I really like the burner; I call it Flame Tongue. If you wanted to make a shield, you could probably cut part of a coffee can and hang it with wire...

Ok, my thoughts. I presume you will use an English yeast such as WLP002, WLP022 (I like this one) or what not? You might consider dropping the liquid Amber and replace it with some of the Muntons or any other Maris Otter extract. Or replace all the Amber and Pale with M.O. extract. That being...

I am going to be brewing my first Cali Common tomorrow. I am not terribly concerned with style guidelines for this beer as I just want to make something drinkable with that yeast. To that end I picked up two tubes of WLP810 and have that on the stirrer (2 liter starter); I oxygenated the...

It looks like White Labs has a sour blend: WLP655 Belgian sour blend. Perhaps someone on the forum has used this particular product before and has some additional information...

I have not brewed a sour yet myself; I do recall reading that you use some other bugs to get that sour taste, lactic acid bacteria and sometimes from Brettanomyces. I will be interested in reading your eventual results. By the way, I like the idea of making two different beers from the same...

I use Nottingham frequently and it finishes up fermenting fairly quickly if the temp is in the 65ish range, around 7 days; It takes a bit longer if cooler. I always leave the beer on the yeast cake for 3 or 4 weeks though as that seems to make better beers (I.E. letting the yeast clean up after...

I use Target hops or just load up on the EKG or Fuggles for bittering my British beers; I think you should drop the Chinook(just noticed that you already used it). I am not a fan of adding stuff like orange peels. The Burton salts make a heck of a difference in my beers (Everett water is...

My understanding is that Acetaldehyde is an intermediate compound of which alcohol is the desired end result. Have you tried rousing your yeast by gently swirling the fermenter? Did your yeast all floc out too soon? I think the others are correct about the health of your yeast and that you...