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yeah, I thought of the bubbles clinging to it. I did spin it as well. The bubbles looked like cab bubbles to me. I know the primary has a ways to go, and I took it early. Just never used ESB yeast before, I know it craps out though, so just testing.

'ho, I've a question about taking hydro samples during primary. The airlock is bubbling about 12 x min. I wanted to see how close it was to finishing so I took a reading last night. Came out to about 1.040 in a beer thats been fermenting since Saturday morning. Forgot to throw away the...

Some people prefer to pitch cold yeast: http://www.brewboard.com/index.php?showtopic=26969

http://www.aquaticeco.com/index.cfm/fuseaction/product.detail/iid/2556/cid/2947 thats a link for an aquarium venturi pump. I just use a water bed filler/emptier I bought at a hardware store.

I too have made a band aid beer. Never used any bleach in anything. Just Idaphore. It got infected some how and never got better. Left that crap in the keg for at least 3 months and it got worse in my opinion. It's to bad too, i had tried my hand a making a Phin and Matts extrodinary ale...

'ho, I needed this also for an ESB I made. In Ray Daniels book, he gives instructions how to make it. Just need to toast some plane ole 2 row. Cant remember the time or temp, but a google search would give you this info.

did this one and it won first place (score 40.5) in the SODZ BBF for 8a, ordinary bitter: Styrian Stunner 23 L 4.76 Kg Maris Otter 2-Row 51 Grams of Styrian Golding alpha 3.5 at 90 minutes 24 Grams of Styrian Golding alpha 3.5 at 15 minutes 11 Grams of Stryian Golding alpha 3.5 at 7...

btw I looked thru my copy of Jamils and Palmers book and saw he had a good recipe for a pumpkin beer. Never tried it, but every recipe of his that I have done are fantastic!

stewards and judges will be there at 8:00 am. (man the things we do for our hobby!). Competition starts at 9 am. It was pretty fun last year, should be good this year too. Sorry no help on the pumpkin ale though BTW, its at the CROSSWOODS Winking Lizard, not by Bethel

Dude, you're in Canada! I can lager in my garage with a tub full of water, bottle water turned to ice and a leaky garage door seal. keeps it at 40 degrees F with only 1 12 oz bottle of Ice. throw a couple of more in there and it gets down into the 30's. Dont write off the Lager!!

Yeah, He'll need to cime in me thinks. Here is the version I was talking about. Wouldn't a little bump in the 60 min addition be better, or more hop conservative, in this hop crazy day and age? Link would help! : https://www.homebrewtalk.com/showthread.php?t=33213&page=2

Just FYI anoldur, I think you mistyped a bit. Ed's has no 45 min addition, its a 15 min addition.

Never tried this beer, put I have a clone on tap dry which is similar to Ohio Dads. and Dry hopped. Is this in bottles, and anyone know who ships it? Ohio Dad, you near CMH? Let swap a beer or two of these. Ender

nothing to see here..move along... move along...

here's one that I've got all grain: All grain OG: 1.061-63 FG: 1.014-1.016 SRM: 12 IBU: 60 10.67 lbs US 2-row pale malt 12 oz US 40 L Crystal malt 3 oz. Belgian Biscuit Malt Mash at 150 for 90 min. 12.3 HBU bittering hops 1 oz cascade @ 5.5% for 90 min ** 1.5 oz. Northern...

If I cant find Warrior, can I use anything else? I have some magnum. Not sure what the flavor component of the warrior would be (if any).

there was a post on here that had .jpg of the grain bills for the St. Arnolds beers. I think some one took a picture on their tour. from the picture you need 1,705 lbs of 2-row malt, and 155 lbs of wheat. Not sure how big the batch sizes are though. their website...

'ho, I was given a copy of his and palmers book for Christmas this year and am about to do the Classic American Pilsner. In the book it says to use American 2-row, but on his CAP show he uses Pilsner malt. What would be the taste difference? Would it be enough to offset the costs...

yup lagers do require bigger starters. Dont really have the time to brew up a batch ( anyhow the cap isn't all that high of an OG) but I do have time to crack open a mason jar of starter and stick it on the stir plate, so my question remains: can I make a 2L starter, wait for it to ferment...

forgot to say thanks for the info. So....thanks! Also i received Jamils new book and I was going to try out the CAP. It states to use 4 liquid packs or using the conversion chart in the back of the book use a 9L starter. I havent heard of that large a starter, and dont have room to make one...