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I say Fuggle @60 and EKG @15 and go with a nice english yeast like 1968 or 1098.

I just racked a cream ale over to secondary and the FG was 1.006 down from 1.045. I mashed at 152 for 2 hours so I thought I'd be lucky to get below 1.010 but WOW. I did rack this beer on top of a yeast cake from the previous beer. I have little experience with 1056 so I don't know how this...

Nice call. Love the S-04 MONSTER!:ban:

Wheat beer, lagers, saison for starters

+1 on the cooler + ice. I live in an apartment that tends to get very warm 75+ on any given day year round. I got the max cold square cooler and I can fit my 7.9 gal bucket in there with some frozen 1 liter soda bottles. I can keep it mid 60s even when it gets into the 90s w/o much problem.

you'll be just fine w/the 1056... actually it will probably let the malt and hops come through a bit more.

I've talked to guys who have had tons of success throwing an ounce or two of black roast barley or black malt on top of the mash about 5 min before you start to sparge to get a nice red color and not get the roastiness.

Depends on what you are going for. Personally I'd up the Flaked barley to a pound or two - maybe back off on the 2 row to balance that out. I would also up the RB but that is just me. I like my big stouts roasty and full mouth feel.

the sorachi are out of place here. If I remember with out looking it up, you should not have a flavor or aroma addition in a wit. I'd bitter with either the fuggle or EKG - both are to style. I just made a wit with only goldings as a single 60 min addition.

Ok here is what I ended up brewing today: 6.5 gallons 6 lb 2 Row 5 lb Bolander Munich .5 lb Crystal 60L .5 lb Crystal 80L 1 oz Target 8.5%AA 60min 1 oz Cascade 5.4%AA 15min 1 oz Cascade 5.4%AA 5min 1/2 gallon starter 1272 American Ale II Came in at 1.052. Was planning on...

Any English yeast will make a nice beer. Personally I would go with the Ringwood but that's just me. My $0.02

what yeast did you use??

Attenuation is the biggest difference I've noticed. But, I just brewed an ESB w/1968 that was suppose to stop around 1.014-1.015 and it went all the way down to 1.010. Still I'd give 1968 a try for the sake of having used it and you'll know what you think of it. Several craft brewers use...

No doubt! I used a 5 gallon pail for my first 6 batches, 4 with a blow off tube, then I came around and bought a 7.9 gallon pail. AWESOME the only time I've needed a blow off for a 5 gallon batch was for a wit w/3944.

Ok, so I'm not that experienced but I say next time brew 12-13 gallons and you'll have lots of action. Heck make it a hefe!!!:ban: lol j/k I had the same thing happend the first time I used my 8 gallon bucket on a 5 gallon batch. I was like WTF?!?! where are the bubbles? But it turned out...

I say swap the hops so the Northern Brewers are your bittering hop and the cascades for the late addition. If you're worried about the IBU's you could go .75 oz of NB at 60, cascade at 5 and the last .25oz of NB at flame out. My $0.02:mug:

I'm pretty sure you'll end up with an american strain. I love redhook but I am quite confident that they make an "American" ESB.

So I was thinking about making an AAA and but I'm not sure if I'm going overboard on the crystal. What do you guys think? Here's the recipe: 5 lb 2 Row 5 lb Munich 1 lb Crystal 60 .5 lb British Extra Dark Crystal 1 oz Target 8.6%AA 60min<< I know this isn't a c hop or magnum but I...

There is nothing wrong with the yeast. It just takes PATIENCE. Mine took a full 8 weeks to finish. If your not up to the wait just use the 3711. From everything I've heard it's a race car compared to the du Pont strain.

+1 on the 1968 I just brewed a EPA and and ESB with it and both are outstanding. IMO if you mash short like 45 min and mash high 156-158 the notty shouldn't dry it out too much. Otherwise if you want to go redhookesque you should be using an american yeast, your hop schedule would say go...