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Bump to follow. Let me know how it turns out dude!

Okay so I brewed your recipe on Tuesday and for whatever reason it's already done fermenting. My OG was 1.058 and I'm already down to 1.013. There is no airlock activity and the krausen has almost completely disappeared... in 3 days. I used a Yeast Starter so perhaps that's why?

one more question, what temperature did you ferment at? Did you go on the low end to get the citrusy flavor or did you ferment at higher temperatures to get the fruity flavor?

Alright dude I'm going with your recipe even though you're a fan of the school up north... Did you do a starter on your yeast by any chance? Good luck in the tournament! We may see each other again if we can get past Gonzaga which I highly doubt.

oh that's a lot of hops. Was it hoppier than the original Founders version?

Oops. That was meant for a private message but, if anyone wants the recipe for this phenomenal Amber, I have it. It's God damn Delicious

After a couple weeks in the keg this Amber is crystal clear. It is one absolutely delicious beer. As much as I've talked about beer and everything else I got to say, this is an absolutely phenomenal recipe. I will keep this kegged as long as I'm brewing. Thank you so much for sharing it with me...

Sorry to bring up an old post but are you willing to post the final recipe and details of the Brew cycle? This is absolutely one of my favorite beers I've ever had and I would definitely like to brew it this weekend.

Let me know how it turns out dude!

What would you drop your Mash temp to if you had to do it all over again? Sounds like a great recipe

I've been searching the internet trying to find that beer but there's none anywhere near me. it looks like they use lactose and vanilla bean in there so I could add vanilla for sure. I think the malt powder would probably serve the same purpose as the lactose would?

I didn't get any action on this in the recipe/ingredients Forum so I figured I would try to post it here to get some feedback So, one of my favorite things about my childhood was maltesers which are essentially the Canadian / British version of a Whopper candy. I was fumbling around on some...

So, one of my favorite things about my childhood was maltesers which are essentially the Canadian / British version of a Whopper candy. I was fumbling around on some recipe websites when I came across an old recipe for malted milk ball Stout. The problem is the author of the recipe can't be...

Preferrably 3/8 barb since im using 5/16 gas lines.

Heck, maybe I could just throw some malted milk balls in there... like these: https://en.m.wikipedia.org/wiki/Maltesers

I wonder if this would be any good with Ovaltine instead of carnation powder

here's another dumb question because I never thought of this until right now. what do I use for heating in a keezer?

Alright so I just kegged a Saison and an amber. I connected my CO2 tank to my regulator and I connected my regulator to my 2-way manifold which I then ran gas lines to each of my two corny kegs. I checked all the seals with star Stan and I didn't see any leaks. What PSI should I put my beers at...