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Unfortunately breweries always have to walk the line where if they become too big everyone is convinced they are no longer a "craft brewery" and it's no longer "cool" to like their beers. It's sad that some people feel the need to just like the lesser known breweries and hate on the big ones...

I would think some Belgian dubbel\tripel would do really well at this temp depending on if you like a high ester\phenol content. BTW I had a similar problem as you and I bought a few of these and I love them: Cool Brewing

I'll be brewing an extract abbey singel today...hopefully it turns out well. Cheers to all those who have served or are serving our awesome country! :mug:

Can't comment on your grain bill since I'm not doing all grain brewing yet but your OG seems a bit low so I would worry about the body of the beer being a bit lacking. Here's a good post on making good session beers if you haven't read it yet: Session Ale Brewing Tips. Good luck!

Would it be possible to do this as an extract brew? I was thinking of doing the following for a 5 gallon batch: Fermentables: 6lbs Marris Otter LME 1lb Extra Light DME Steeping Grains: 0.5lbs Crystal 20L Hops: 2.00oz East Kent Goldings (60min) 0.5oz East Kent Goldings...

I just heard that secondary was necessary for the beer to finish up properly and clear nicely. Thanks for the response.

Hey Everyone, So I just did my first extract brew (well I did one about 3 years ago but this is the first one since then) and I have some concerns. I'm making the extract White House Honey Ale kit from Northern Brewer with specialty grains. I started with 6.2 gallons of water but due to...

My goal wasn't to have an overly mineraly beer (and obviously not going overboard on my salt additions) but I wanted to move the balance in favor of the malts but still having some sulfates to bring out some of the hops crispness. I'm still really new at this but from what I understand you...

Thanks for the response and that makes sense what you were saying. I'll forego the NaCl, chalk, baking soda, and magnesium sulfate. From your suggestions I'm now thinking the following: Salt Additions Gypsum (CaSO4): 1.0g Calcium Chloride (CaCl): 2.5g Calculated Salt Levels in PPM: Ca: 48.3...

Hey Everyone, So I'm trying to determine a good water profile for the White House Honey Ale I'm going to be making. I'll be starting with distilled water and I initially set my target water profile to London in BeerSmith. I then bumped up the calcium chloride levels to increase the calcium...

Apple juice concentrate here as well. I would also think a nice brown sugar like a light\dark Muscovado sugar would work well as it would add some good flavors. I've never tried any of those artificial sweeteners\non-fermentable sugars but I hate those in every other product I find them so I...

Mine finished at around 1.008 and I do not recommend letting it go that low. Mine isn't bottled yet but my sample tasted terrible. It was extremely tart and tasteless. I would try to stop it earlier if you could thought you could back sweeten which is what I plan on doing.

+1 for the stove top pasteurizing. I've had the exact situation you're describing (in fact by design since i made the 5 day sweet country cider) and its super easy and works perfectly.

This unfortunately has turned out terrible for me. I'm not sure what went wrong. SG of 1.05, FG of 1.008 and it tastes really bad. I'm thinking the cider I used is the problem. I have another batch of a different type of cider that turned out similar. Tasteless, thin, tart, and overall not...

Geeze, I can't imagine it's that good to be worth that much money. You could get all the nice equipment and plenty of cider for quite a few batches for the price of one book. You'd be better off just learning yourself and using online resources. Still it would be a cool book to checkout but the...

As sparticus pointed out you'll need to stop the yeast somehow. I would say go for bottle pasteurizing...way easier in my opinion that taking up your whole fridge all the time and the yeast can still do work when its cold though it depends on the strain.

Are you sure no other preservatives were added? Potassium sorbate isn't the only preservative added sometimes. You can also try using a different strain of yeast tho not sure why your current yeast wouldnt work.

Sweet, I'll give it a try once my I get a carboy freed up next week. I think I'm going to try it with Wyeast 3864 Canada/Belgium Ale since I love Unibroue.

2576 + 5 = 2581

Just made a batch of this and the wort (or whatever its called) tastes absolutely amazing. I used 2oz of malted white wheat since the store didn't have torrified wheat. I ended up using .25oz of Styrian Goldings since I wasn't looking for any noticeable hop flavor. Threw in 1/4tsp of Wyeast...