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I won a copy of Beersmith in a brewing competition. I already have it. If interested PM me. Its a digital key so you just download and use the key I can send you. Paypal accepted.

mine is an American version..pretty simple but has gotten good reviews 45% pale 2 row 45% wheat 10% munich (light) 1 lb rice hulls for sparge "sanity" 1/2 oz centennial at 30 min 1/4 oz amarillo 10 min 3/4 oz amarillo at flameout 140ish degrees (or however you like to flameout) S-05...

English Bitter / Session IPA / American Wheat

I do this with my american wheat. the recipe is as follows....not much bitterness, but definite fruit/melon flavor. Makes a great summer session wheat. Even my friends who only like "big" beers really enjoy this one. 45% 2 row 45% white wheat 10% munich 10 1 lb rice hulls 30 min...

use challanger as bittering and EKG as flavor/aroma at end. I also usually FWH my english ales. Throw in some maris otter and you can't go wrong. I also like using Burton Ale or THames Valley yeasts.

don't forget the rice hulls!!!

Just throwing in my 2 cents.... I would look to tweak the hopping schedule and yeast. I would use a neutral yeast like 1056 or S05 or whatever then WL is (I think 001). As far has hopping goes, I have found that lots of late additions makes the bang for your buck and best results...

When peoples say "posted" are they talking about on the beer competition website? I don't recall last year knowing anything about my results until the unofficial results started circulation HBT. Just want to know if I need to keep an eye out on the website. Pennsylvania judging is this weekend.

So I harvested some vials. Once settled in the fridge they contain about 3/4 slurry (sludge). If I am to reuse would I just use one vial in a 1 liter starter?

Did you bother washing or go right from yeast cake to storage?

thanks for the response. Some posts on harvesting mentioned off gassing, so you didn't want to seal the lid to avoid a "yeast-ie" mess. being that they will be sitting in my fridge for a bit, I was hoping to be able to seal them up tight to minimize contamination risk. I haven't tried...

So everything I have read on yeast harvesting says to leave whatever vessel's cap on loosely. Once I harvest, can I screw the cap on as normal or do I have leave it loose?

"Mason jars work nicely for this purpose. A quart size jar which will hold about 300 billion cells" at 300 billion cells, for a normal gravity beer (say 1.050) wouldn't you end up over pitching if you create a starter? Or is the "over pitching" idea really not relevant on the home brew scale? I...

http://www.southhillsbrewing.com/beer/yeast-bank Looking for an easy way to make a starter, and divide up to freeze yeast.

What are people's thoughts on this probably unorthodox technique. I have never "oaked" a beer before, so I was looking for some way to be able to sample as it ages and make life easier getting the chips out of the fermenter (bucket as opposed to better bottle). The base beer is a brown...

I use the following: • Induction Burner: AVANTCO 1800W • Model # of Kettle: NB 10 gallon MegaPot with 3 layers Reflectix wrapping • Batch Size: 3.5 GAL My strike water reaches 170 degrees in about 45 minutes, from faucet temperature of about 70 degrees. After sparge...

http://www.williamsbrewing.com/BREWERS-EDGE-MASH-WATER-HEATER-WITH-MASH-HEAT-CONTROL-P3707.aspx Looking for any reviews or experiences. I have a basement brew setup and this seems it may fit the bill for heating water.

Rice Hulls are an inert ingredient. Never can hurt anything. Given the rye and the wheat may not be a bad idea. Just make sure they are mixed in throughout to help create a grain bed. People use anywhere from 1/2-1 lb for a 5 gallon batch.

sure...

New to cider making....I have a cider (room temp) ready to be kegged. Is this the proper process if I am not planning on sticking in the keezer yet? Yield, approximately 2.5-3 gallons into keg 1. add add 2 tsp K-metasulfite to keg 2. add 2 campden tabs to keg 3. add caramel syrup (brown...