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60 hours after pitching WLP030:

Here we go. So I decided to pull the trigger with a couple adjustments from my original recipe. 6lbs TF pale 12oz caramel/crystal 150 8oz Abbey 8oz TF chocolate light 75 min mash at 152 came in at .4 over 60 min boil 1oz Fuggle @60 0.5oz EKG @ 45 8oz Dememara sugar @15 BS calculated 1.046...

Ah ha! I put mine on top!

Cannot agree more with this. I'm going to try to research the sugar a bit before setting my recipe attempt in stone. I like where you are going with yours. Thanks for the water profile as well.

Toronto brewing as they are almost next door from my work. Also Canadian HBS in Brampton as well as OBK on occasion.

Just out of curiosity. What sugar would you use?

Hey Brion. I live in Burlington and my mix is, Oxy Versatile Free (green lid at Walmart), Seventh Gen (pods in bags at Canadian Tire) and regular TSP (Walmart). Although I think I'd prefer to get the 7th Gen from across the border as busting the pods open is a PITA! Sounds like you have a good...

Love the trays! Do you use a fan for drying or just let them dry in there on their own?

OK. So we can assume a hard well water profile. Axe the special B and carafa. Let's look at only UK grains, and I'll assume everyone might agree, low IBU, so light on the bittering hops, and maybe something light to finish. I don't think we will ever get anywhere nailing down the cocoa, but...

I am still working on this one, and have yet to brew it. Looking to do this by end of September. I am still looking for help with the hop profile. Summer has had me out of brewing regularly, but getting my proverbial crap together this week and should be back on brewing schedule by the weekend...

GTA Brews as well is another group. Good resources, bulk buys etc. https://m.facebook.com/groups/494624810587325?ref=bookmarks

OK. I have read this thread front to back 4 times. Here is what I have retained through this fantastic collaboration. Nobody has nailed down the base stout, and nobody has yet to figure out the chocolate profile. I absolutely love this beer, and must have a clone on tap by this Christmas, and...

My Centennial Blonde does the exact same thing!!

Inside height matters if you have the same 6.5L carboy ' s that I have, also diameter matters. With this model you might have to remove the molded plastic beverage panel on the inside of the door. http://www.danby.com/en-us/products/refrigeration-en-us/dar044a4bdd/ I'll double check this...

Danby/Magic Chef Look for the models that don't have a freezer, but a chill plate in the back instead. Then the only thing you need to change is the temp controller. I'll look for the model number on one of mine when I get home and and get back to you. What state/province are you in?

I'll be a Johnny come back lately, but it's probably just CO2 coming out of suspension or being produced from leftover sugars. I get it quite often, as I do secondary all of my beers.

It's really hard to tell. But is it creamy white goo? Or is it clusters of tiny white bubbles or foamy? I'm with Calder, I'm not seeing anything quite that nasty yet.

I just did a leg O lamb a couple weeks ago and use apple and maple together. Came out great.

Thanks for replying. I'm going to have to give that one a try!