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metalmann77, you mentioned you stepped up Conan from cans. It's quite possible you cultured some other strain alongside as well. Without isolating the culture properly you kind of get a mixed bag of microorganisms. Just a thought. Any chance you tasted your starters along the way?

I should have stated this in my original post, my apologies. I have not had Hommel Ale but did brew a batch that is similar to the one you are doing. I did a 5 gallon batch using 4 oz of Hallertau in the last 10 minutes. 1oz each at 10, 5, 0, and 1oz for dryhop. I was completely underwhelmed by...

I don't think you would need the sugar, but that is entirely up to you and fine if you did. I'd also at least double the aroma hops. You may find you need to double again if you want that aroma/flavor punch.

GuldTuborg, would you care to expound on why you think Bramling Cross works in a porter versus a bitter? I've got a crop of Bramling, Northdown and Challenger to use up this year and I think my run of dark beers is over. I'm uncertain which way to go, knowing I want to use all three, not...

All I can say about 1469 is that the krausen will stay longer than what you are used to. Do not be concerned about it not being finished, although always do a gravity check. It's a nice strain to top crop if you can, even if you don't want to reuse the yeast. I top crop once I see that brown...

I brewed something similar back in November. I'd bet the beer was "ready" at 2-3 months as I felt I had to mellow the hops a bit so that it was enjoyable. You like Clusters so your timeframe might be different. I used 1g/L bittering and 2g/L steep (overnight). I was expecting a short turn...

How in the world is it lacking in aroma?? All those hops!

Good on you! I've been using Nottingham in my pales lately for no other reason to get something to fall clear after fermentation (its been so-so). It's done well in darker ales but I've also never carried it above 64F either to know how much fruit or other stuff it can pump out. I'm on the verge...

Thanks for sharing Steve. I'd like to see your recipe as well as a tasting in a few weeks if it lasts that long. I'm brewing an old ale and I've used 4oz of Black Patent in 5 gallons and am wondering if a switch to roasted barley is what I want. Right now at 5 weeks from brewday the black patent...

Last word on the "cask"...After using the 5 gallon corny, I'd personally switch to using the 1 gallon collapsible polypins and take any hit of oxidation I'd get while serving. Much less work for being the only drinker (of this batch) even if less fancy. I looked into the 5L minikegs and felt it...

What changes do you think you'll need to get this closer? Do you think it's just a cherry/cocoa variety thing?

I've always liked the aroma from Fawcett's Optic malt, but I've heard some good things about Pearl malt too. These are different varities of pale base malt from the UK so it might be as simple as playing around with different malts. The beers I've used them in have been pared with Wyeast 1469...

Good article! I brewed my first Berliner Weiss in a very similar method this past fall. The ability to control the sourness on the front end really took out the worry factor. The raspberry addition was a hit with everyone and can cut the sourness for those who may turn up a nose. Anyone can take...

Good article! I brewed my first Berliner Weiss in a very similar method this past fall. The ability to control the sourness on the front end really took out the worry factor. The raspberry addition was a hit with everyone and can cut the sourness for those who may turn up a nose. Anyone can take...

I followed the instructions given by Kristen in the last couple LBWs. I racked to a cornie with priming sugar and isinglass and let sit at room temperature for several days. Isinglass is optional for the black mild I made (can't see through it). I moved it down to my basement which was ~45F at...

sumbrewindude, please keep us posted about the table beer series. I've brewed a couple English milds and I'm still not sure where I stand with them. The last I brewed was JW Lees Best Mild. Have it "on cask" for the last month or so and the flavors have already dropped out somewhat. Had a...

My brother just purchased an 1800W Avantco and the Chefmate 20qt available at Target. I confirm that we boiled 4 gallons of water with two layers of Reflectix (not on the cover). The boil wasn't massive but entirely adequate in my mind. It took us a bit longer than we expected until we noticed...

Thanks! I was going to say at first we should blame "craft" beer for this but I know "they" are also held hostage by the system.

Anyone hear of similar experiences/complaints among "craft" brewers? They usually get first dibs.

I brewed the JW Lees Best Mild of 1952 5 days ago. I made the invert sugar and caramel colorant. It was nice to see how just a smidgen of that colorant adds color to a glass of water. Anyways, I overshot my OG at 1.041 but have a reading of 1.014 today. I'm thinking of racking it to a keg to...