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I do drink from a Pilsner glass. Does show the color well I might add. Thanks for the suggestion.

I have considered this. I do boil vigorously but not excessively I believe. I've never observed scorch marks on my pot and haven't smelled burnt wort. And I typically do not lose a excessive amount of wort in the boil. I plan on losing about 21% and usually hit close to that on a 60 minute...

Making recipes from this forum only. They've typically been very good and I have won several awards locally as a result. I'll check into the 5.2 as you have suggested. I initially started using this at the recommendation of my LHBS. Primarily went with his recommendation because at the...

Good point. I haven't been checking the pH since I started using 5.2 which has been almost from the start. I'll do this with my next brew since I do have a good pH meter now. Thanks for the suggestion...

I hear you however, this is a longterm observation which is in my notes for the majority of beers I've brewed. No pictures unfortunately. The recipes are across the board and most notably darker. The only exceptions have been my Centennial Blondes, Wheats, and of course my really dark...

I've been brewing for several years and have hit my numbers on the vast majority of my efforts. All the beer has been good and follows the comments for the recipe as described by others except for color. I've noticed virtually all of my brews have been darker than expected or darker than what...

"I don't get the "colour" comments. I brewed this recipe exactly as listed, and the colour is spot-on for a Red Ale. Real reds aren't supposed to be bright (like a blonde with a little red dye #9) - they're supposed to be darker. But if you hold them up to a light, the beautiful crimson hue is...

I'm very interested in how this turns out. I do like this beer but it's too dark for a red. I've thought about tweaking to lighten up this brew to permit the red to shine through. Just not certain what effect this may have on it's taste.

Having read all 58 pages, this is clearly my next brew. Many good reviews and the candi aspect has my interest peaked. I also favor ambers. However, I'm a malty sort of guy and really don't care for hoppy beers. Looking at the late hop additions, one could imagine this beer may be on the...

+1 on the above. I make mostly dark beers therefore don't generally use anything. But when I make my blondes for the summer, I use gelatin.

Good question and you'll probably get several answers. The way I've done this is not to get hung up on the sparge volume. Use your 4.3 gal for the mash and sparge with the total amount of water you need to reach your goal after accounting for the individual losses in your system and...

I used 1.25 - 1.5 for several years when I had my three tier system. I finely decided I couldn't taste the difference and the 1.5 was easier to work with. I have since made a recirculating "brew in a bucket" system which slowly circulates my mash water while keeping the temp spot on. Due to...

Placed mine in a tee on the pump output because mine is a gas controlled system and I wanted something removed from the burner. Guess it was a good choice since my system is spot on when running.

Mine came out on the numbers but way too dark for an Irish Red. However, it is an outstanding beer.

I was curious if the lactose is factored in to the OG at 1.062. When one is working up the ppg on a grain bill I assume you do not include non-fermentables but don't they add to the OG? Does anyone know how this works?

Popped the cap on my first bottle. Very good indeed. Modest head, good lace and a malty finish. What more could a man want.... Is a tad dark for a red but thats a minor tweak for the next run. Highly recommended for those of you who perfer malt over hops.

Thanks, This does make sense.

I typically don't add yeast for bottle conditioning and have never had an issue with carbonation. I did it this time and really couldn't tell any difference after three weeks in the bottle. However, at two weeks this brew was fully carbonated which hasn't always been my experience on two week...

I think I understand the yeast being thrown into 35*F brew will stay dormant even though they become hydrated. I'm assuming once a cold crashed bottled brew warms to room temp these little critters will slowly wake up and do their thing, thereby bottle conditioning the beer. Isn't this...

So.... If I cold crash for a few days (which I do) and then bottle with about 1/2 pack of S-04 to "Enhance" bottle conditioning, it's okay to pitch this yeast directly on the 35*F brew? I've always hydrated dry yeast and insured the pitched yeast was within a degree or two of the wort for...