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my recipe on previous page, we steep at 152 degrees, and sparge at 168, we've always had great luck w/those numbers.

we use honey malt in ours, (see my recipe in the post above), it will not add any sort of honey like sweetness to it. It will make it a bit more golden in color, and give it a more crisp, dry finish. that's pretty much it.

Here's our recipe for this. All grain 8.25 gallons boil size 10.50 gal : brewhouse efficiency 78%: total water needed 12.85 gallons 10 lbs 2-row pale malt 1 lb Caramel 10L 1 lb Vienna malt 1 lb carapils 12 oz honey malt 1.80 g gypsum (mash water) 1.20 g epsom salt (mash water) mash in 4.1...

Me & Ivy

pics of randon shizz

http://www.brewersfriend.com/2013/04/12/brewing-water-treatment-in-600-words/ for those of you interested in altering your water, or wanting to know more, check this out.

we call the early sampling, hasty pudding..lol I can never wait 3/4 weeks for carb to happen. We also keg, but there's just something about those bottle conditioned ones that are just soooo damn good.

Interesting, at my local zyrmgyst, all the yeast is dated and fresh, and always refrigerated. I have never gotten a bad yeast out of the 100 or so brews we've done. Also, I have never ordered anything in the mail, wouldn't trust it.

one other thing, is anyone here checking and/or adjust their water PH? We use water from the springs at Saratoga. We have noticed that it changes all the time. Sometimes it at 7.0, last time it was 8.0. So we have added some gypsum to the boil water, and have to add some lactic acid (approx 5-7...

I don't know why I hear all this "I had a problem with the danstar notty 05", I have used this yeast, oh maybe 25 times and NEVER had a problem with it. It tastes so outstanding, I have a hard time NOT using it. Why are people having issues with this yeast? Normally, I pitch a 1 qt starter with...

the Danstar Notty-05

A nice subtle blonde ale should not be too overly hoppy, unless it's what you want. Technically, almost anything falls under the category of an american blonde hybrid ale. If you want it more hoppy, just add more hops. You could go with some cascades at flame out, or simply just up your final 2...

we have a very similar recipes, but substitute 1 lb of honey malt for the caramel.. LOVE, the Notty yeast in ours as well, we just went through 12 gallons of that like lightning. Tapped the last 3 gallon keg 7 days ago. We do a lot of IPAs, red ales.. but this centennial blonde/golden ale.. I...

This set up is sick.. I'd be brewing every other week, just to use it.

When bottling, we only use the Coopers bottling drops. 1 drop per bottle, (looks like a Halls cough drop) ALWAYS works. Some ales take longer than others. But a good rule of thumb is 3 to 4 weeks at 68-70 degrees.

If you're using extracts (LME/DME) your beer will "break down" fairly quick. After doing some research on the topic, I have found that the vacuum drying PROCESS to make these extracts, makes them prone to break down. The sure tale signs are off flavor (that "home brew" taste), and even more...