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Yup no worries with table (cane sugar) that's all I use. I don't bottle a lot anymore but when I do it's Saison or Hef. The Hef I use Speise but Saison is always table sugar.

Forest and Main isn't too far from you and they have some amazing beers on hand pump. I travel up that way for work and almost always go by there when I have the chance. They do great Saison and other beers too.

Something else, is even Fuller's says their house yeast produces more marmalade and fruity characteristics in a higher gravity beer so that may be something to take into account. I would assume their ESB to be one of the "higher gravity beers" though. I tend to ferment at 66-68F and like it there.

I personally have found Pub to be the closest to the descriptions. I've never had a fresh Fuller's beer so I don't know but I feel that I get closer to a marmalade character with the Imperial strain. One thing some others have alluded to is that they may have started out the same strains but...

I plan on brewing a Burton Ale later this week then a batch of Altbier to share a keg with my buddy. I'm pretty sure I'll get something else done soon like a Dunkel or Dunkelweisse to drink on.

I'm personally going for Glycol first. I live in MS. We have like 4-6 weeks of cool weather then everything else needs to be temp controlled. I have keezers now but moving to a larger conical and want to temp control it so Glycol is my obvious choice. But then after that, I'll definitely be...

I'll be building a small cooler/rolling keezer for parties as well. I've had really bad luck with the attachments for CO2 cartridges though so I'm planning on a 2lb bottle to keep in there with a split regulator for 2 kegs. This has been my favorite setup I've ever seen if you don't already...

2.5 Gallon Slim Torpedo Keg came in to go with my 2.5 gallon induction/sous vide system. I know you don't have to use smaller kegs for the smaller batches but I've been wanting to do that so I can use my other kegs for my buddies keezer and free them up for my lagering fridge.

So I have had a wide variety of cars. Jeeps have been the only constant really haha. 1994 White Honda Accord 4 Door (first car hand-me-down that was my sisters) 1998.5 White Chevy Silverado Z71 2 Door (was a cool truck. had updated interior/decals but still the 350 engine) 2001 Gunmetal Jeep...

I've used the Wyeast Old Ale blend in the past. Two different brews. One was a 1.085ish OG and the other was a smaller 1.065ish. The 1.085 brew never really came around to being great. Honestly the brett in the blend chewed the beer so dry that it had fusel alcohol flavors and nothing I did...

Done and done.

I did pitch a more than recommended amount of yeast and fermented cool around 49-50F the entire time. Fermentation had about a 36 hr delay to start but I thought that wasn't too bad. After I racked, I took a sample to see where the beer was. It was right at 1.018-1.019 and I detected no off...

Well I racked it and put a spunding valve on it and put it back in the ferm chamber at 10C. Set my valve to 10 PSI. I did flush the top with CO2 and got the pressure to around 9. This morning I woke up and it was sitting at 10 so I think I'm good to go as it finishes fermenting.

Thread resurrection here. I'm about to attempt my first spund on a lager. I've naturally carbed many Saison and bunged a couple British styles in kegs but never a lager. Reading through it looks like many spund at lager fermenting temps. Would there be any negative results from transferring...

You may could get fermentation started again by adding some amyloglucosidase enzyme to help restart fermentation. That's the enzyme people use to dry out Brut IPA. It may ferment further than you want though. Here's a few articles on it...

If the OG was 1.068 and you have calculated to 9% then you have pretty much fermented that out completely. Sounds like you may have missed your target starting gravity by a good bit. Nothing wrong with that you'll just have more of a BDSA instead of a Quad. Make sure and take a reading to know...

I personally would bulk age the beer a while longer before adding the coconut. Like others have said these beers are better drunk with time for everything to sort out vs drinking fresh. You could age in primary for a very long time. I know the stigma against aging on yeast but at the homebrew...

I dig your brew stand. Where did that come from if you don't mind me asking?

Looks like a broken pellicle like stated in the other thread to me. Is that starter in a pint glass? If so, you'll get fast pellicle formation due to o2 I would guess.

I hate I didn't see this thread in the beginning. I don't log in much anymore. I've used C2C a good many times now and even have a blend of it with ECY08 that I used frequently. C2C is a fantastic blend that really shows a ton of character by fermenting warm (in the 80s). It also does very...