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I can't speak for the kit being offered still, but when I brewed this a month ago they told me that the only way you could get Simcoe hops through NB was to buy the kit, which is a blend of hops. Anyways, I've had the original and the two kits sold by NB (Shirley Furioso and the more recent Pro...

osagedr, what beers have you been brewing with 1882? Any bottle-conditioned? The beers I've made with 1882 and 1469 (another english limited release strain) have given me issues when I've bottled. Something resembling an infection but no real off-flavors except those associated with...

I'll agree with you on all your points. Problem is though when I used it, I don't think I tasted it at all. I'd hate to think my threshold is so high (insensitive) for these british malts because I've brewed those styles the most! :(

Wow. Where are your taste buds? ;) You make amber malt sound like it's stronger in flavor than chocolate, which is a darker kilned malt! I've used 10% amber in a nut brown and did not get cocoa dryness. If I used the same amount of chocolate... Maybe it's the maltster, what Amber malt have...

Briess' Extra Special Malt is probably different than Special B (crystal malt) made in Belgium. Check out http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_ExtraSpecialMalt.pdf Note their recommended rates of usage and characteristics of each. I haven't used the Briess malt before so...

This recipe has some pedigree, just swap Fuggles for the EKG.

I think your recipe looks fine for what you want to make. One consideration would be that the late-addition Cascade may balance out or overwhelm what I think are more subtle hops in EKG/Fuggles but you won't know unless you try. Though I do see you are adding 1oz combined of EKG and Fuggles, so...

Have you heard back or gained any more experience on this matter? I did a series of 4 IPAs with Wyeast 1882 Thames Valley II and a batch of bitter with Wyeast 1469 and feel both have gone bad in the bottle, when at first tasted great. I attribute some of this to some extra unexpected...

Roger this. Last summer I was noticing some extra stuff getting into my pints and overall the taste was just off. I've got a half-assed kegerator at the moment where I don't quite have any seals so the moisture/condensation just fuels the fire with picnic taps. I was caught on being lazy (I've...

With active yeast and pitching the same volume as the yeast cake was generated from, I'm not surprised you got what you did. I've never pitched onto a whole yeast cake; always divided it. In small batch brewing I'll tend to believe there's less room for error in small batches and it's not as...

I think that recipe is fine, it's just semantics on what you call it. It will have a smooth bitterness, if much at all, but you aren't loading it with crystal malt either. You'll get a nice punch of flavor though. I once did a single malt ale with 3.5 oz of Amarillo at 15 minutes only and...

I'm glad it turned out well for you. I'm beginning to like small batches except for the fact that by the time I start to get to know it, it's nearly gone! That said though, it's perfect to test ingredients, recipes, etc without having to worry about having cases/kegs of the stuff. These past few...

Hex, thanks for posting your process, judges' comments and your own personal tasting notes. I'm encouraged by your determination that you'll find something that works. But wow, strange that a bitter turns south that fast. I mean, I've made several that I've kegged (that may be a difference) that...

I made this beer a month or so ago with no crystal malt, a single infusion at 150F or so for 1-1.5 hours, and a Willamette sub for Fuggles. It was a bit of imperfect brew day as somehow chose to move the 5 minute addition to 20 minutes and the flameout addition to 5 minutes in place of the hot...

Generally, I might agree with you but it's been my experience that my fermentation (gravity, airlock activity, etc) is finished by 7-10 days. I always let primary go an additional week or two depending on the time I have. For me, the yeast only once in 7 fermentations (2 yeast packets going 3-4...

I'm coming round to the conclusion I'm having problems finishing/attenuating and/or bottling with this strain. Some of my last IPA recipes have mashed low (148-153F) and used sugar in the boil, to give me an attenuation of 85%. Typically a two week ferment at 65-68F then bottle to 1.8-2 vol of...

What qualifies this statement? I'm about to use this strain for the first time on a TTL-esque bitter. I've used only 2 other strains, 1968 and 1882 (Thames Valley II) and feel I haven't used those to push "English" characters out of them. Meaning, 1968 probably has been fermented in the mid to...

I understand your point, I've been there too. I'd really like to rebrew some recipes just to make sure my process is down and if I can achieve some level of reproducibility, but the draw of different styles is too great to remain stubborn to that goal. I had another bottle of my bowenz IPA last...

Looks good there hopplease, glad you are enjoying your first AG batch! I've been meaning to do a review of the two IPAs I did side-by-side but feel they may not be accurate due to the old EKG hops I'm using. I like this description as I think I'm picking up some of these nuances in the Jaggery...

Good to hear that yours is turning out so well! I've generally settled into a 2 week primary fermentation schedule. However, I should stress that any beer I brew is not fixed to a schedule, as each individual beer dictates in its own way how long or short that schedule is. I also did not...