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I would also be interested in a few bags if anyone gets it going.

Didn't get to post up Saturday, but this is what I did for beer over the weekend, hehehe...

brewed a batch of cream ale myself about 4 weeks ago, just bottled last week, came out very tasty! I used washed yeast from White Labs California Ale WLP001 and got outstanding results! Og 1.059 (a little high for the style, but close), FG 1.012. Something to think about.

If you've never seen beer after fermentation, it always leaves a ring from the krausen (foam caused from the active fermentation) in whatever vessel you ferment in (plastic or glass, usually). That's the junk that is sticking to the sides of the glass and still floating on top of the fermented...

Bottling a batch of Maibock today, and brewed an American Brown Ale yesterday...And as far as that goes, all of my days off were spent working on my HERMS unit, so I did something for beer EVERY day this week, lol!!

If you ever have the opportunity, you should try to get hold of Alaskan Amber, which is actually an Altbier itself, though of the Northern German variety, I would think. Try Wyeast German Ale 1007, it attenuates well, and is for many styles of German Beer. It also works well down into the high...

Just bottled a cream ale Sunday night, a little over on the style guidelines (1.059 actual OG, high end for category 1.055). FG 1.012, tastes lightly citrus from the hops, also lightly sweet from the flaked maize/malt combination, should be VERY easy drinking, hehehe...Used yeast harvested from...

+1, plenty of information on the www, also try Brewer's Friend or Tastybrew, both have complete recipe calculators and water volume calculators as well. Probably a good idea to mash in with at least 1.25 qts per lb of grain, I normally begin with 1.33 myself. This ensures your mash isn't too...

Is it possible you had a crack in the bottle and didn't notice?? Strange that only one bottle was affected.

Congrats on your new arrival, kids can be an awesome experience, hehehe...

Bottled a cream ale last night, I think its gonna be good!!

2 full extract brews and 2 more using steeping grains, then it was on to all grain. I think for a lot of brewers, time is an issue since all grain takes twice as long, but once you take the plunge, you'll never go back!

Didn't catch this thread until this afternoon, at work today, but I DID do some work on my HERMS build yesterday, its a 2 tier with 3 15.5 gal kegs for kettles. The HLT will have a heat exchanger, which I soldered fittings onto yesterday and took a step bit to make the holes slightly larger for...

I can help with the second question: # means number of lbs of the specific grain or extract to use. Not exactly sure where the use of the '#' originated, but you might be right! I've been brewing for years, but still haven't plunged into kegging, due to limited space ( for the time being...

Sounds like a good idea, but it also makes me think about water volumes for the separate mash, then adding it into the main mash. Maybe Beersmith will calculate this, but I haven't had a chance to sit down with it and run any numbers. FWIW, my grain bill for the cream ale I brewed over the...

After adding my 2 cents, Sarge went to Maifest at Frnaconia Brewery in McKinney, TX for the tapping of a Maibock. He was told by the owner, Dennis, that protein rests aren't necessary, as you so stated. Great information from everyone's inputs!! So how does this affect the use of adjuncts...

btw, the 'A' on my keyboard is screwy, hence the poor spelling, lol! :)

True, but I agree that it has helped my beers, so I'm not knocking anything you said. I pln to continue using it in my brewing process, I was just wondering what Denny ment by the protein rest possibly being detrimental, maybe data was a poor choice of words.

Not sure how it can be detrimental, maybe you could elaborate. Every batch that I have used a protein rest has turned out really good, so I can't agree with that notion without some data to support it.

I'll be brewing a cream ale this weekend, with 2 lbs of flaked maize in the grain bill. Sounds like something I might incorporate into my mash procedure, thanks for sharing the info!