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In please!

Well, so much for my mid-life crisis of wanting to change careers and start a home nano. It all comes down to zoning I expect without doing any research on the matter. That’s how it goes living in a state where “nothing is allowed”. I may do some research and ask the township I live in and...

Are they allowed by law here? If so, where and who.

I'm brewing this one tomorrow with Maris Otter and Belgian Pils fermented with 2124. Pretty excited since last time I brewed was Jan. 20th. I blame the weather! http://barclayperkins.blogspot.com/2018/03/lets-brew-1932-barclay-perkins-draught.html

Which iteration do you like the best? I've got some brewers gold in the freezer just waiting for a good mild recipe!

Makes sense, so it's just for color and nothing else. I do like the looks of this one and might give it a go when the weather warms so I can brew in the garage.

I saw that also, it looks delicious. But I'm trying to figure out what caramel 1000 L at 1 lb is, insight?

Brewing up a Brown Porter right now!

1954 Tennants Gold Label Although it has a bunch of flaked maize, I bet it’d be excellent aged on Brett.

Pruhdoe?

I got feedback from these guys....... “This beer was incredible and wonderful. Big bold flavors, lots of rich dark malty tones and plenty of roasty finish to battle the potential sweetness from the crystal malts. Well worth brewing and sure you will enjoy. “

Using the Brulosophy quick lager method and the quick carb method, I'll be drinking this tonight. Finished out at 1004 5% abv. I'll post a pic later tonight. Football Sunday Import pic. Very good, not really Export like but tasty non the less.

Contact these guys, I guess they brewed one and can give you input on how it turned out..... http://www.foggynogginbrewing.com/contact-us.html

Saflager S-189 is the same but dry. I've used it on a pre prohibition lager and it turned out great. No starter either, just dumped it in the fermenter.

You really can't go wrong with 1469, it's one of my favs.

in case you didn't know, here is something that comes in handy.... http://www.mrmalty.com/yeast.htm

But it won't be a Belhaven then. OP, use Scottish ale yeast.

Most of all, use a Scottish Ale yeast. Otherwise you're wasting your time.