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Hey thanks for the post. We might be on to something with this cold-crashing. I'll let you know how this year's cider goes.

Well, first thing: I used a well-used yeast strain (American Ale II, I believe). It was the fourth generation, so that might've been a crucial component. The original gravity was around 65-ish, not too high at all. But after 3 days of vigorous fermentation--I cold crashed it. The fermentation...

i don't have the means to force carbonate. no co2 tank.

So, I'm about to make my second cider (last year's is just about all gone). I bottle age AND I want a sweeter cider. So, that eliminates the (a) campden, (b) add sugar to sweeten, (c) force carbonate process. For last years cider, I pitched a well used ale yeast, then after 48 hours of...

Thanks for the suggestions, everyone! (and for the new term BigKahuna! hilarious). I'll keep you all posted.

I brewed an english strong ale with plenty of caramel malts. Also, I used the irish ale strain from white labs. I am confident that it is quite young.

My beer has been in the primary for 7 days; I brewed a strong ale, so the yeast is still in suspension. As of today, I'm noticing a hint of the medicinal phenols (band-aid); nothing strong--but can detect just a bit. I removed a few ounces of the beer and refrigerated it to see if the flavor...

Can anyone get a bottle? Perhaps we could culture from the bottle dregs?

I just ran across this article today: Ancient Yeast Reborn in Modern Beer : Discovery News I guess this settles the yeast viability issue. And I thought 6 months in my fridge was too long. ha! I wondered if anyone has tried this brew, yet?

My vote is still the Rochefort 10 clone!

Greggor: please keep us updated on the side by side comparison. I've heard good things about the saf04--but I"m skeptical. Let us know!

Gotta love the late additions. I usually try to get my IBU level to about 15 points below the desired mark with the 60 minute additions... then load up at 10 min, 5 min, and 1 min. I did an IPA this way and the nose and flavor were amazing. Less harsh bittering finish, too.

I fly sparge as well; and I have a 10 gallon gatorade cooler, so heating it up (with fire) to 170 is out of the question for me. Now, I have a friend with the same set up and he adds 1.5 gallons of near boiling water to mash out. He then sparges with the remaining 3 or so gallons. But I thought...

ah... great advice. Thanks again!! However, the carastan I have is from Baird's and is at 30-40L; the description says to be cautious with it's use as the intense toffee and caramel flavors are apparent. So, I'm a bit confused, now. But nonetheless, I'll try that caramel pils from Dingemans. Thanks.

Sounds great Bob! Of course, Carastan IS a UK crystal. Would you still say omit it?

The crystal and munich sound great! I did a few summer wheats myself with a very similar recipe. The munich adds some malty/nuttiness, and the caramel adds great depth to the wheat. I'm not sure if you'll need the .5 lb 2-row; i'm fairly certain the wheat extract has barley in it. The cascades...

So, I'm looking for some recipe critiques/suggestions. My goal is to create an oaked, english strong ale (burton). More specifically, I'm looking to create the English half of Dogfish Head's Burton Baton (the one they mix with the 90 minute IPA at bottling): Dogfish Head - Burton Baton...

So-raunchy Ace! Not a big fan. I guess my supposition is that if you're showcasing one hop--spend a couple of extra bucks and get one worth showcasing, right? Any word on some of these new hops: Newport? for instance?

To be on the safe side... I have heard about people using a lazy susan under their carboy. This way you can spin the beer smoothy with no splashing. Can anyone concur?

no. it's centennial. NORTHERN BREWER: Leaf Hops