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I believe the only difference between them are the mash temps. The higher you mash, the more dextrins/unfermetables in your wort. This will give you a higher FG. The higher the gravity leaves you with more residual sugar and a fuller body. You dont want a high FG on a blonde, I would mash...

1.055. I cold crashed mine at 1.010 so it would keep some of the sweetness and aroma. The sample had a nice tart taste with a little sweetness, not too dry.

I just did my first graff last Thursday, it had about 2" krausen, same as OP. I used US-05 at 62 degrees. I racked at 1.010 and sample already tasted quite good. Cant wait to see it in a couple more weeks. If it gets better with a little age, I will be impressed how quick of a turnaround it is...

Carared does not act like a normal caramel/crystal malt. I have used up to 2lbs in a 5 gal. batch and it does not add that sweet taste and it seems to ferment out unlike other crystal malts. I believe Denny Conn's Waldo Lake Amber uses around 2lbs also. This does go good in a red ale. Here is a...

Here is a link where they start talking about brewballs. They seem to work pretty good. Also, various programs do include calculations for your refractometer to work with fermented wort but here is a link for a better calculation. I have been using this and comparing it to my hydrometer and...

The below recipe produces a very nice deep red. I have hopped many different ways, so use what you like. It is a easy drinking, smooth, with a nice malt backbone. Recipe Specifications -------------------------- Batch Size: 5.30 gal Boil Size: 7.49 gal Estimated OG: 1.052 SG...

I doubt it is too cold. I just used US-05 at 62 degrees in my graff and it took right off. Ive used notty down to 54 deg. in beers. It could be a bad lot of yeast. Are you starting to see any colonies of yeast forming/clumping together?

I would let it warm up to finish, you will not get any esters as it sounds most of the fermentation is complete. I normally use WLP380 on my Weissbiers and ferment on cold side (62). More of the spiciness and clove with little banana. I only notice the banana when beer warms up. A couple of...

I like Autumn Leaf IPA, after too many you turn colors and fall down.

1/6 oz/ft in 3/16" ID beer line, 1/3 oz/ft in 1/4" ID beer line, 3/4 oz/ft in 5/16" ID beer line

Stone inside just like this.

I always added oxygen with a wand and stone attached. I haven't noticed any difference doing it this way, it just eliminates another step as I can do it while I fill fermenter.

This is the way I did mine with two tees and a nipple because of the oxygen injection. You could just use an elbow, nipple, and tee. [/IMG]

I agree. If it is something that is not readily available you would want to take different procedures. I am curious on thoughts about freezing in glycerin. I do not believe this would have the same sporulation effect you are talking about. But if it is a yeast that you use regularly and after...

After reading the different options, the distilled water don't seem that bad. I have never had a problem doing it this way, and I just used a Kolsch yeast that was over 7 months old with no problems. If it is a limited strain I always put yeast in test tubes with glycerin and freeze and have...

Defiantly recommend a starter, and 2.6L looks good. One 11.5g dry yeast package has about 230-300 billion yeast cells and your liquid yeast only has about 100 billion.

I did my first Berliner and keg conditioned, I used 160 grams corn sugar. If I were to guess I would say this was around 3 volumes Co2. I would say try around 180 grams to put you were you want. After it was done conditioning, I just forced carbed to get the volumes up a bit more.

I normally use WLP380 for my Weissbiers, but I am going to do a 10G batch and use 3333 for 5G and WLP380 for the other 5G. I noticed the starter of 3333 is very flocculant. When I turned the stir plate off it was already clumping. Both will ferment at 63 degrees.

Here's an article. Here is mine. I used conectors so I can install inline if needed. Works good for Weissbiers & Berliner Weisse at 25psi also.

Simpsons website states their crystal malt in EBC. So 400 EBC is equal to about 150L. I would go with 120L, this will barely be noticeable.