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These charts do not take a ton of time to do. If anyone is interested I could make some up for Wyeast also. I don't use them very much anymore but I don't mind making some charts if it is helpful to others

glad you find it useful. I am working on doing the same for their lager and other yeast

thought this night be helpful to some others. I made some charts for the White Labs Ale yeast strains that I use all the time now. There are 4 charts comparing the following for each white labs strain Attenuation Flocculation Optimum Fermentation Temperature Alcohol Tolerance there is a Link...

thought this night be helpful to some others. I made some charts for the White Labs Ale yeast strains that I use all the time now. There are 4 charts comparing the following for each white labs strain Attenuation Flocculation Optimum Fermentation Temperature Alcohol Tolerance there is...

I have a Smoked dirty blond Ale that I just finished that was really good... It tastes almost like a lighter Newcastle it is an extract recipe but you could easily substitute some 2 row for the LME. It is a real easy drinker but with some nice malt flavor.... the recipe is on my blog in my...

what is the sugar for???? that seems pretty odd in a stout. are you trying to use this to boost the ABV? if so i would go with more extract as sugar can give you some flavors you would not expect

This beer is finally carbed and interestingly enough the bourbon taste is completely gone now. It is a really great beer. Prob the best beer I have made in 5 years or so of brewing. It tastes like a much lighter version of Newcastle which was unexpected but fantastic. You can find the recipe...

for those following my blog, I just tasted my Smoken dirty blond ale. It is a really great beer. Prob the best beer i have made in 5 years or so of brewing. It tastes like a much lighter version of Newcastle which was unexpected but fantastic. You can find the recipe as well as more details...

Fermenting is carbon neutral. the Co2 you are releasing comes from grain which the plants take from the atmosphere. It is a renewable cycle

The honey was to boost the ABV a little. I decided to use honey because I have a bunch on hand, and I also like to try out something new with each batch... I've never put honey in a porter before so why not

I internationally kept the IBU's low to not compete or mask the pumpkin. I have been going back and forth on the smoked and coffee malt. I agree, I don't want the pumpkin to be masked but I also want some other complimentary flavors in there as well. I need to think it over. At the moment I...

So the pumpkin ale won the poll on my blog so that is what I will be brewing next. you can see my draft recipe on my blog now. Also I have a new poll up to see what people want to read more of on my blog. So if you have a second drop by and help me improve my blog

The results are in and the winner is........ the Pumpkin ale. I decided on a Pumpkin Porter you can find the recipe below if you are interested... thanks to everyone for voting http://angryocelotbrewing.blogspot.com/2012/08/you-voted-i-brew.html

I think I have added most people to my blog roll. If you want to be linked, go to my blog and if you don't see your blog on the right side (assuming you posted recently). let me know so I can add you

just for anyone thinking of picking one up I just got this from Dan at sabco. Short version if you want one you might want to get it soon as they are running out Awesome, Aaron ! Thanks for sharing and for your kind words about us. Looks like you're putting it to good use ! We're down to...

thanks. If any one is interested in picking one up let me know and I can provide a contact at sabco. Dan at sabco was good to work with

Beerguy, As requested I have put a couple more pictures of how I have this setup currently. They are in the Update section at the bottom of the post. let me know if you have any other questions. http://angryocelotbrewing.blogspot.com/2012/08/sabco-select-sankey-775-fermenter-review.html

might be worth a try. you just have no real idea how much they will carbonate

I posted a review on my Sabco fermenter today of anyone is interested

It Prob wont stop at 12% it will keep going for a while past there but the yeast will be stressed and you will prob end up with off flavors. I would expect the yeast to die off at some point when the ABV got too high maybe 15% but then you have the problem that they are dead and can't carbonate.