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What kind of temperatures did you ferment at? Was it hardier than 530? I thought about doing a side by side but I don't have the carboy space right now.

I have this one on the docket to make over Christmas. I am definitely using ECY Abby yeast for this one. Has anyone tried this yet?

What was I thinking? That is a much simpler and better idea. Cheers!

For the sake of safety I am going to back sweeten this in the keg. When it is nice and carbonated I am going to bottle it via a beer gun and then put them right in the dishwasher for a 150* bath. Thoughts?

I tend to agree that the simpler a recipe the better. Some times the reason a recipe is so complex is because certain flavors are attempting to be mimicked. Look at old style German beers or some Belgian varieties: certain grains are added to mimic the flavor of a decoction mash. I, for one...

Next Sunday I will be making a Citra smash pale ale with grain from a local maltster. The malt is like a more bready version of MO. I will be adding most of my hops at 10-5-flameout. I am not a giant fan of traditional APA's as they are usually all bitter and no flavor.

The measured OG is for you to input for record keeping purposes. Est OG is the OG as BS2 sees it and most of the time it is pretty dead on. Try playing around with the equipment profile and make sure you have the "Type" set to "Partial Mash". Using a 3 gallon setup your recipe is giving me an...

33550 5 gallons chocolate porter 10 gallons Berliner Weisse 6 gallons Oud Bruin 18 gallons G-Town Brown 11 gallons Ella Mae IPA 12 gallons Mill Worker's Breakfast 5 gallons Pilgrims Punch 6 gallons Muddy Banks 10 gallons caramel cider 5 gallons Apfelwein 6 gallons Wet Hopped Amarillo Pale 5...

A pound of citra, two pounds of Amarillo, a pound of Centennial, and a pound of Simcoe. There will be much joy in my house.

My salesman and I were at a local maltser yesterday here in NC and after a nice tour of the facility, a few guys broke out some beers for tasting. Some very wonderful homebrews along with with a real 2007 westy. All I can say is that my mouth went away very happy. I will be brewing up a batch of...

I found on Facebook yesterday that White Labs will be offering WLP644 year round!

I love the flat shipping when I order 4 sacks of grain.

Checked on my 15 gallons last night. It has been sitting at 1.001 for a week so I think I am going to mix up the caramel and get this bad boy bottled this weekend. I would prefer still but the wife likes her cider sweet and fizzy. Although with 15 gallons I think I can spare some.

It would have less of a malty, breadyness to it. Pale ale malt is typically more bready than regular 2 row brewers malt.

I usually brew 3 beers at a time. I have one that I am almost done tweaking, one that I am just having fun with, and one that I am starting to work on. It usually takes me two days to brew 15 gallons but it is worth it in the end. I decided to start having at least one beer that I was perfecting...

I store all of my milled stuff in the keezer with my kegs. I usually have it used up within the month. You should be able to keep it for a few months as long as it is cool and dry. As for brewing bitter, I assume you hit it like a pale.

I would most definitely let it ride. It may have to sit for a year or so, but I'll bet it turns out interesting. If after a while you taste it and it tastes bad, let it go longer. I wouldn't recommend using that vessel for anything but wild beers from now on though. Just stick it in the back of...

So you're saying I should stop scratching my athletes foot before I make cider?

Looks like brett and lacto. For some reason, I have done three brett beers and always get the same kind of rocky bubbles. I only get the white pellicle when lacto is added.

Strange. One of my carboys took off fermenting but the kruesen looks like a Brett fermentation. The other carboy is sitting idle. I proofed the yeast and the cider is at 68 degrees. I even added yeast energizer. Now I am worried.