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I'm thinking of doing this as partial mash. What would you do to the recipe? Also, I have Chinook (13.7% AA) and Willamette (5.9% AA) in the freezer, would they be suitable substitutes for Centennial and Cascade respectively? Thanks for any info. Ayup

Thanks. Ok so could I just steep it? Not the same but close right? or would that be a bad idea? Thanks

Never got an answer on this. Was wondering if my theory about the lack of specialty grains in the extract recipe is correct. Thanks. Ayup

Fermentation really took off after a couple days. Temperature strip on carboy says between 64-66. Dont know how accurate those things are but I would imagine it to be a little warmer in the middle away from the colder air in the room (60 most of the day). I was worried it was too brown in...

Got an OG of 1.062....! Not too bad. If it goes down to 1.020 as stated thats still 5.5% ABV. Would there be anything to stop it going down to 1.020? Fermenting away nicely at 62°F with one pack rehydrated for about 40mins.

Hey, so I got my hops for this beer yesterday and got just 1oz of each. I got home and the Crystal is really low in AA%, 2% vs 5.5% in your recipe write up. I calculate to adjust for this that I needed more crsytal hops, obvioulsy, but now the store is closed. What do you think is a good...

Is the reason the extract version doesn't use caramel and vienna just because they are only there for colour in the AG version and that the extract provides enough colour? Thanks Ayup!

Wow I must be dyslexic or somet sorry.......;)

OK thanks! I will rehydrate and use one packet. I let you know how it goes for fututre reference :) Ayup

Cool, thanks! I'm getting ready to brew it this Sunday. Quick question. Why the 2 packets of yeast? Thanks Ayup

Ayup! I like how this turned into a "where av all t' Yorkshire brewin folk gone" thread! If your reading and your Yorkshire leave a reply! Gareth: Send some my way, you know how cheap us Yorkshire folk are ;) Blueassmonkey: It's close but I think you win the furthest travelled award...so far!

Looks like a nice porter/stout! I was wondering what volumes you used. 1) Volume for the mash 2) Volume for rinsing the grains after mash (sparging?) 3) Volume boiled 4) Any other pertinent volumes I may have forgot Thanks Ayup

Cool, yeah that helps. I can do full boil so shall give this a try soon.thanks again. Ayup!

OMG can't believe I found a recipe for this. A great beer. Could you convert to extract for me, I'm a newby. When you said to blend it with fresh triple what do you mean and Is there a better way to get the same taste? Thanks Ayup!

Sorry humann I'm a newby, could you be a little more specific on the malts and specialty grains? What do you recommend for the main extract? And what qty? And the specialty grains are cara, c40 and wheat malt, but what quantity of each? I guess I need to know how to determine amount of bulk...

Hi human, Do you know an extract version of this? I'm looking to do one over the holidays. Thanks Ayup!

OK thanks dcp27.

Ah gotcha, so long as its aging, which we all are, it is conditioning, just doesnt have to be in a secondary. I might use that with the wife....."honey, its OK, i'm just conditioning..!" OK so fill me in on the yeast cake in the primary. Is it assumed that a layer of CO2 fills the headspace in...

OK great, thanks everyone. I think I shall go with closer to 1oz/G since i fermented at close to 70. Ayup!

Thanks folks. Its good for me to talk this out with you all. OK, so I know that carbonation needs to occur at ~65-70°F (nice yeast temps to eat up the sugar and make CO2) and takes ~3 weeks, i'm down with that. Twistr25: Isnt "X" weeks in a seconday considered "time"? therefore aging is taking...