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Hey guys, Just an update - Christmas was good to the brew house this year. I received a new 8 gallon BK, immersion chiller, false bottom and some other odds and ends. Since I last posted, I've brewed two AG kits from Northern Brewer, and they've came out great so far. Thankfully my stove was...

Last summer I made a very simple northern english brown that used a small amount of victory. WLP005 seemed to bring out a more subtle nuttiness as well. I'm not an expert though, so take it for what it's worth. Food for thought.

Alright, using many of the suggestions here, how does this look for a start? My father suddenly decided he'd like some color to it, something close to an amber. (shrug) Okay, no biggy. He's paying so I won't complain. :rolleyes: This is without any software on hand at the moment, so bare...

Update - Well, it looks like I'll be taking this one all grain after all. It's a good occasion, so why not. Now to just figure out if I can get a sufficient boil on my stove in a 7+ gallon pot or not. I don't think I'll have a problem, it'll just take a little time. 5 gallons hasn't been an...

Hey guys, thanks for the feedback. Much appreciated! :mug: More questions below. Kanzimonson: You hit a lot of points I've been thinking about. Getting a good enough attenuation out of it and hitting my OG has been a big question for me, and I'm considering taking this opportunity to...

Hey guys and gals, I’m looking for a little bit of help please. I’ve been brewing for about a year, with around 16 batches under my belt. Mostly partial mashes since I can’t do a full boil at the moment. I’ve learned a lot over those 16 batches, but I’m still a novice. Long story short, my...

+1 on the WLP575. It's my favorite White Labs Belgian yeast right now. It's a wonderful blend, and I'm surprised that there isn't more talk about it. I try to keep a few vials of it on hand at all times. In all fairness though, I've yet to use it in a pale ale.

The crystal 80 will give you a deep/dark bronze color already. Black malt (patent) is pretty intense in regard to color. I'd suggest no more than 2 ounces at the most, personally. Any more and it might start turning dark brown. One ounce will noticeably darken the color.

You can't really judge the final sweetness until the beer is done fermenting. The wort is loaded with sugars. The honey is also going to be devoured by the yeast. With that said, 1/2 lb of honey malt will give you a very prominent and distinct flavor. It should go well with the lemon zest...

I just did an American Amber with Melanoidin malt that had really nice results.

The bulk of the fermentation appears to be done within the first 3-5 days, depending on how much I pitched to begin with. Overall it's much quicker than any other yeast I've used. I still leave it for 2 weeks in the primary, regardless. I did a hefty American IPA earlier this year (it was...

That is strange. As somebody else here has said, Notty will find sugars your beer didn't even know it had. It's an attenuating monster. One question comes to mind - do you know how old your extract was?

Odd. I've probably brewed 5-6 batches this year of all different styles and gravities with notty, and so far I've had zero problems with each of them. No starter, just re-hydrate and pitch. Each time I've had noticeable activity within 48 hours or less. Each beer attenuated very well and...

Thanks for the reply! Yeah, it's a lot of flaked wheat. I've never used that much in a single batch before. Should I be concerned about the amount of water that much flaked wheat will absorb? Would it be better to just grab some white wheat, or another wheat malt to sub in for part of it...

Hey guys, I'm looking to use up some leftover ingredients around the house, and I'm not entirely sure where to go with them. The half-assed recipe I conjured up below would use up a majority of my leftovers, aside from some crystal malt. I'd like some advice on how to adjust it if needed, and...

10 more. 18335.5 + 10 = 18,345.5

I used Summit in my most recent IPA and it was downright fantastic. I'm not sure I'd go with it alone though. For bittering, definitely, but not sure about the late additions on summit. Personally, since you have cascade available I'd use that for late additions without a second thought. It...

16437 + 10 more = 16447

13987 + 30 = 14017 :mug:

Yep, same lot number. No problems for a couple batches. /shrug