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I was curious about the yeast for this beer. I found that they use Wyeast American ale 2 which has a bit more of a british taste to it, Was thinking about trying it for a bitter. If you go to their website you will find the beer listed as using this yeast.

You could find a dark closet in the coolest area of the house away from the sun and take a card board box like a small refrigerator box and insulate it with foam board or some such. Then keep it in that area low to the ground. You can throw an ice pack into the space to cool it a bit if you...

I agree with jd3. They probably think your growing marijuana ha ha! You should chat them up explain what hops are and bring over some home brew :mug:

What was your measured OG? 07 is a great strain I have it working on a beer downstairs right now. I wonder if you need to bring the temp up a few degrees and swirl it a bit. I used one vial on 5 gallons of 8.5% imperial stout and hit the numbers perfectly. It can certainly a bit fruity but...

Wondering if anyone has heard of Red Lodge's Bent Nail IPA? I had it twice when I was in Wyoming. It was in the top 3 IPA's I've ever had. I would love to be able to brew a clone and share it with friends so they could get the experience. Anyone know of a good clone recipe?

How do you want it to taste. is there anything you've had that would a general range of characteristics?

You could use carared which is specially kilned to provide red color. it takes the place of your crystal essentially. You could add some of that and a hint of Munich for some Orange. These could help you reach your color.

I would suggest smaller batches. bring it down to 2 or three gallons and will go alot faster and have less to wrestle with. Brew in a bag is really meant for smaller batches than 5 gallon ones which are much easier with a mash ton. Check out Beer Craft-Six packs from scratch. It's designed...

You should make a starter from it 48 hours in advance to bring up the cell count and ensure its healthy before you pitch it. Hard to say what you mean but I just brewed in 20 degree weather outside and my yeast also became slightly frozen but it took off after we brought back up to temperature...

EKG's and styiran are different.. earthy vs floral. Stick with Willamette and Fuggles as subsitutes for Styrian Goldings.

Depending on who you talk too. Bittering hops in fact do lend a flavor to the beer. So you want to find a bittering hop that is close in flavor the hop your trying to substitute. Styrian goldings, fuggles, and willamette are all genetically related and you would find similar flavors imparted...

The water for this was 3 gal Poland Spring and another 2 gal tap after it sat over night to release chlorine. I added 1/4 tsp of calcium chloride at beginning of the boil.

Going to be very hop flavored beer. There are other flavors that come out across the spectrum of adding at different times. It probably won't have an intense bitterness but be more like and orange juice. But that may be what your going for ? Nice interesting malt profile. Would love to see...

Look like good recipes. I have a pale ale with some Vienna I'm brewing this weekend. Never used it before so I'm curious how it will taste. When I've had it before its just been blended in with everything else. I find the caramunich has a bit of a stronger flavor for beers and you don't need...

What was your recipe? I tried some with Munich 10L and darker crystals but they didn't have enough malt flavor to complement chocolate and black patent. The centennial is great because it is such a clean bittering hop in many ways and highlights the malt really well.

I brewed this one up the weekend of the big storm here in the northeast. It completed brewing about a half hour before the storm knocked out the power. It has turned out quite well and thought it was worth sharing. The chocolate, patent, and caramunich 2 all balance each other out nicely...

It will definately be a dry bite with your last flavor addition at 20 min. Looks good let us know how it turns out.

Thanks for the heads up. Seems like they have really grown and are into the business end of it all. Makes sense... that's what I expected after I heard about the theme park. Nothing special or limited release on tap eh?

as far as other grains you could use vienna, even a tiny bit of roasted barley like .5% can impart a dryer flavor. Check out other IPA recipes down in the recipe's section. You could also do a 60,50,40,30,20 minute hop schedule of equal amount to get a dryer/ more bitter hop profile.

It's up to you. But I would go somewhere between 3-6% Munich. Keep your crystal low and adjust in your calculator to have the profile you like. You could... if you like gypsum salt use that to enhance bitterness and dryness of the beer. Have you experimented with that at all? It' not my...