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cool....just preordered a pound of amarillo from here! thanks! hope it doesnt get canceled.

8 is + and 7 is - for a TC....7 and 10 would be for an RTD.

i use this yeast a lot for apa's. The krausen always drops around 3 weeks for me. I ferment in the summer around 65-68 degrees too. Its also a very thick looking krausen.

Awesome! Ive been wanting to do this. I love real ales! Is it possible for you to take pictures of the hand pump under the nice wood cover?

Ya know...after reading some notes on other beers I've brewed with vienna and a few other recipes...i think ill start with a pound of vienna! Thanks!

I definitely love the grapefruity/citrus with my IPAs. I like the 1/2 lb carapils / 1/2 pound c60 combo. I like the slight boost in SRM. I always forget that carapils is a crystal malt. The unfiltered orangish hugh is important to me in an IPA. Ill make this change! I cant totally ditch...

Hi... Ive been reading the IPA recipe database and the other threads in this subforum about IPA recipes. I want something citrusy (is that a word?) with a dry finish. Originally I planned on all cascades for aroma and magnum for the bittering. I have around a pound of each of those in my...

I just mashed in. Although I used 4.5 pounds of marris otter and 3 pounds of two-row. I was really wanting to brew this weekend and went through my left over grains in the cabinet. I had 4.5 lbs mo, 2 lbs 2row, .5 carapils, .5 c60, and some chocolate malt. I was like...I think I brewed...

as a noob I have used both. I hate iodophor...it stains. I guess I mixed it too strong. All of my buckets are orange on the inside. I am going on 6 months on the same batch of starsan...still tests good with ph. I think starsan makes the most economical sense.

you better send those to me...you might cut off your head when filling a mug. thanks for sharing! those are awesome! Id love to see a write up of how you made them!

nice lookin' crappie. I missed the crappie spawn here this year due to turkey season coming in so late. Only a few more long weeks until my canoe trip in Quetico with all the walleye and smallies a man can dream about. i caught this the other day in a pond in Land Between the Lakes in...

biermunchers neirra sevada altered with wyeast american ale II and ounce of dry hopped cascade!

if it was me I would probably just fill my kettle with water and boil and recirculate boiling water through the chiller for 20 minutes or so.

i just finished my 2nd dry hop on a pliny clone and racked to a secondary for a day or so of cold crashing. Im trying to minimize trub and hops crap in my keg since I threw everything into the primary. The hydrometer sample tasted so awesome that I could probably drink the whole keg uncarb'd

what gravities did you measure? did you hit your numbers?

I brewed this up with wyeast american ale II and dry hopped with an ounce of cascade (I was drunk and just poured the whole pack in). It came out pretty awesome! The beer has been in the keg for almost 4 weeks and it never cleared, I guess because of the yeast strain. But its pretty freaking...

i thought one of the reasons you used a hose for the outer cavity of a CFC was to help keep the cold in? Will using copper as the outer part try and exchange heat with the "outside" as well making it less efficient? Or does it matter on our scale. Just asking since I think the copper looks...

my dad always told me there was a lot to be said about a good Hoe...and he was talking about the gardening variety. :)

does it clog up on you? I find when I do this with say a cut piece from a paint strainer it cant keep a siphon going cause it clogs. Any hints on keeping it from cloggin? maybe hold it an inch from the bottom trub/yeast cake and then lower it as the level of the beer gets low?

is one of them a higher flocculating yeast so that one of them would have had more in suspension when bottling meaning more for carbing? i could be totally wrong since Im a noob...