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I just did an AG Two Hearted Clone Saturday. I harvested the yeast from two bottles of the real thing. Did a 1/2 liter starter and then stepped up to a 1 liter. All I can say is I'm lucky I used a blow off tube, it was pumping away like a rabid beast Sunday morning.

Here ya go. AG-ShirleyFurioso

Looks like the kit is unavailable at this time. The recipe can still be found here.

Pete's Wicked Ale is an American Brown Ale. The commerical version isn't that good anymore but back in the day it really kicked off the craft American Brown Ale style. Now every craft brewer out there has a Brown Ale in their lineup.

It will likely be a month or two before I get to this as I have an IPA scheduled for this weekend and then my travel schedule gets busy. I still haven't decided on what Brown I want to do either, too many good choices. Keep us posted Julian.

That link only corrects the Dry Hops amount. The correction was already incorporated into the BYO 250 magazine and hence my posted recipe. That is the BYO recipe. If you factor out the brown sugar you will see that the grains are all whole percentages. Pilsner 79% Corn 7% Amber 5% Crystal...

Here is what I have been playing with in BeerSmith based on the BYO recipe. Supposed to be SRM = 32 though. IBUs a bit low too supposed to be 50. Style: American Brown Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.62 gal...

When I punch in the AG recipe from BYO 250 I get a very light SRM 18 color vice the stated 32. I must have one of the grains messed up or the recipe is not correct in the magazine. The extract recipe in BYO 250 is different from Sam's book too. The BYO recipes call for Pilsner Malt and have a...

I just did a Maui Brewing Coconut Porter clone that turned out pretty well. I did 12 of ounces of toasted coconut flakes for nine days in the secondary. I used Bob's Red Mill unsweetened coconut flakes toasted in a skillet. Turned out pretty close although head retention is fair. I kegged it...

Probably showing my age here but here goes. Pete's Wicked Ale I'm talking the original back in the late 80s early 90s. Before that I was pretty much a Scotch drinker or Michelob if I was having beer. Now days I still like the Browns (Dogfish, Cigar City etc) but I enjoy most styles now if...

Like I said in the other thread I've harvested Pacman from both their Hazelnut Brown Nectar and their Chocolate Stout so they are not filtered. I have some Mocha Porter in the fridge so I guess I could try harvesting it but I already have a big pile of Pacman slurry in my fermenter I need to...

Irrational??? I can pay for a smack pack and shipping and hope UPS doesn't let it sit in the sun too long or I can enjoy a bomber of a Rogue Ale and harvest it. Easy choice for me and there's just something cool about harvesting from a bottle. :fro:

I don't believe they do but I bet if you ask nicely in an email they would send it to you. Be sure to specify Extract, Mini-Mash or AG.

I have a couple of carboys but I did my first several batches with a Coopers 30 liter plastic fermenter that has a spigot. I actually kind of like it with the screw on lid and you can take the spigot off and soak it.

I was successful harvesting from a bomber of Hazelnut Brown Nectar. I used it for a Dead Guy brew and it went from OG 1.75 (had better then expected efficiency) so I was a little worried I might finish high. Well those Pacman are amazing I left it in the primary for 40 days and ended up at...

I agree washing dry yeast is really not worth it. The problem with the MrMalty calculator slurry option is you still need to know your yeast concentration and non-yeast percentage. Good luck trying to figure those two out.

Making a starter is fairly straight forward but the question I have is how do you know the cell count of your washed yeast and thus how big of a starter you need? I think this was the OPs initial question. The MrMalty calculator assumes you are starting with a known number of cells (a vial or...

Resurrecting an old thread here. Was wondering if anyone out there ever took on CC's Maduro Brown.

Why warm? More Co2 in the headspace?

I too have a brown ale that's been in the bottle around six weeks that may be over carbed. Maybe what is being described here isn't the same issue I have. My beer pours great with a decent head, no gushers but tastes a lot like seltzer which masks the flavor of the beer. Could this be over...