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I would drop the carapils and roasted barley. The chocolate is about what I use (L350, 3%). Replace the C40 with caramunichIII. But...that said...it is your recipe. If you like how it looks...run with it. Have fun. Tony

Looks Good. Why not bump up your maris otter a little more and eliminate the dry extract? This would reduce cost (grain is cheaper), put more of a personal touche on it and lead you more down the path of total recipe design from scratch in the future. Just a thought. This is how I stepped...

I really appreciate all the input from you guys. I will be brewing quite a few small batches (3 gallon) and only changing the yeast so see what the influences are and which ones I like the most or if there is any I don't like. Tony

Batch number one with 1968 has pretty well finished up. I will be brewing batch two this Saturday and I will try 1469 on this one. I think on batch three, I will try 1084. I am pretty close on my recipe and will be trying several yeasts. I work with a lot of guinea pigs...lots different...

Ohhh, and since they just received their license, they will not have anything on tap until the second week of January 2014.

Paradise Brewing on Beechmont Ave. in Cincinnati has received their brewery license. They will be offering 4 beers to start with and expand from there. These are great guys, I have been buying supplies from them for a couple years. They are helpful and friendly. If you are on the east...

Paradise Brewing Flat Tire...Fat Tire clone.

No one have anything to add? I remember on an old Burger Beer can (Cincinnati) at one time they listed the ingredients and it specifically listed "brewers corn grits". I don't remember which hops they used as I only remember drinking one Burger beer back in the 1980's...but I would guess it...

F.G. was reached at 1.008 several days ago. I figured I might add a little yeast when I bottle just in case. Any other odd things to look for? Thanks, Tony

SO... I racked a Vienna lager into a secondary yesterday and sat the bucket on the deck to cool down (it was about 30 outside)...then I forgot to bring it back in last night. This morning I brought it in, opened it up and it was frozen across the top pretty thin. I swirled the bucket and beer...

I got it cooled to 65 degrees last night and pitched the 1968. We'll see how it does. I will be making this several more times in the next few months fine tuning the recipe (these are small 2 3/4 gallon test batches). Once I settle in on the grain bill, I will try 1469. Tony

It isn't that I am limited to not getting something new, I just have quite a bit of 1968, 037 and 1084 on hand and I use them quite a bit. I think I will use 1968 and I will be mashing high. I like 1084 for it's clean malty flavors but I am afraid a mild will end up bland using it. 037...

I also have WL037 Yorkshire Square if that would be better??? I intend on mashing at around 155-156 to keep a little body and not allowing it to dry out too much. Thanks, Tony

I'm going to brew a Mild this weekend and still am up in the air about which yeast to use. I have both Wyeast 1968 London ESB and Wyeast 1084 Irish Ale, both already made into a starter and ready to go. So...which would be best and why? I think both would be good.......... Thanks, Tony

We all grew up drinking one of the old well known (but usually regional) name brand beers...Hudepohl, Wiedemann, Pabst, Strohs, Blatz, Shlitz...etc, etc, etc. Now...from what we know now and what we remember from the "old days"...what did each of them use and an adjunct (rice or corn) and what...

Has anyone tried side by side fermenting comparisons with these yeasts? Wyeast 2007 "Budweiser" Wyeast 2042 "Miller" Wyeast 2105 "Coors" It would be interesting to split a batch down and try each of these side by side to see what (if any) real differences in flavor (and attenuation...

I also forgot to mention that my grain is mashed/steeped at 156. Today I also added 4 ounces of flaked oats. This is to try to increase mouth-feel but not enough to make it an oatmeal porter/stout. Tony

I don't have that magazine but is that BYO's Fuller's London Porter clone? If so, I have one that is very close and I am brewing it right now. Mine is: https://www.homebrewtalk.com/f126/poppys-london-porter-377058/ Today I made a couple minor changes. I am using Crisp Brown Malt and...

"came out seemingly a little harsh on the finish" Here in southern Ohio, I had that problem with lighter colored beers. My water's total hardness is 212, total alkalinity is 163. Get your water tested. On my cream ales and similar light colored beers, I use 2 parts distilled water, 1...

Thanks guys...yeah I am leaning towards the 1968, I really liked it in my Robust Porter. I think that is the way I am going. Tony