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I've been a member since 09 but mostly lurk (a whopping 10 posts). How do I post images? I have a photo that I need some feedback on.

I split the difference and use 1.33. Seems to work well for me.

A SMaSH using Marris Otter and East Kent Goldings has become my "house ale." 12 lbs MO mashed @ 152* for 60 min. 1 oz. EKG @ 60, 20, 5, DH Wyeast 1028/WLP 013 30 IBU 5.6% ABV 6.8 SRM

Hello. My name is Dave and I have a beer brewing problem... :D

Maybe try using some Maltoferm?

Hmmm? Strange! I've never rehydrated dry yeast and I always vorlauf. Never had a problem that I could trace to either practice.

howdy folks... Please give me your insights on this recipe. I'm testing the "late hopping" method and using Simcoe for the first time. I recently had a local brew pub's Simcoe Ale that was very tasty. The brewmaster would not give me specifics because he "hadn't perfected the recipe yet." He...

+1 to the OP. I went AG ten years ago following the Conventional Wisdom of the day: A) all grain is ALWAYS better than extract, and B) liquid yeast is ALWAYS better than dry. I acquired the equipment, learned the processes and made some pretty good beer. Things have changed since the late...

I nominate oswegan as the Poet Laureate of HBT. :rockin:

Beer Alchemy is native for Mac and works pretty well. Trial download available at www.kentplacesoftware.com/products/BeerAlchemy.html

Here's mine...an English-style SMaSH ale 12 lbs. Marris Otter 1 oz. EKG @ 60 1 oz. EKG @ 15 1 oz. EKG @ 1 1 oz. EKG dry SafAle 04 Primary 7 days @ 68* Secondary 7 days @ 68* Prime w/1 cup DME and Keg condition @72* for 14 days OG 1.055 FG 1.014 IBU 40