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Got a DFH 6 pk last night. 1- 60 1- 90 1- Palo Santo Marron 1- Indian Brown Ale 1- Raison D'Etre 1- Festina Peche I had never had the Palo Santo or the Peche before. The Palo Santo was good, but I suspect the 6pk shop had it for a while and didn't store it upright, as the first...

Anytime I've ever bought a white labs tube, I've been able to bring it to temperature and pitch it with very little lag. One time I got lazy and pitched it straight from the fridge and it only lagged for about 9 hrs before fermentation started. relax, dont worry, the yeasts know what they're doing.

I am currently 24. Just graduated from college in December. Therefore by most people's calendars, I was in school for 5.5 years, and had a great time, most of which involved alcohol. Personally, I agree with the person that said the heaviest binge drinkers in college were the ones whose parents...

That seems very light. Are you sure its not 3 KG? 6.6lbs ~ 3Kg gives me an OG of 1.048 in beersmith. Regardless, I'm going to be doing a stout today in my first full boil. wish me luck.

Try the a 50/50 mixture of both for 60 and 5 minute additions, and dry hop with the cascades. Since your going for a APA style, You'll be primarily pale malt with a bit of 40-60L Crystal malt for your color and a bit of a flavor addition. I prefer the 60, but thats just me.

In my honey pale ales, I have two methods for adding the honey. Late in the boil <1m or into the secondary after being brought quickly to 175*F and flash cooled in the freezer. The first method leaves the beer slightly dryer than the second, but both have a decent honey flavor (fermented honey...

IMO, the hotter weather lends itself to the belgian/saison yeasts or the white labs east coast / california / california V yeasts. Right now I have a belgian dubbel and a "misfit" beer going (had a random jug of malt extract and a bunch of special b laying around). I could easily add sour...

After trying the 60-90-120 IPA from DFH, I'm pretty sure I like the 90 the best. The 120 is more of a "yeah I tried it, I love it, but I wouldn't drink it but on special occasions" and the 60 is that "go to the microbrew pub up the street and drink IPA all night style beer" while the 90 has the...

Before I got my second primary, I used to wait until my krausen had completely fallen and hydrometer readings were static for 3 days. I've also heard of people racking to their bottling bucket, cleaning/sanitizing their primary, and racking back into the primary, but this seems a bit inefficient...

Welcome from the west side of the state.

Quoted for truth, I've made some American Wheat Ales (read Oberon Clones) with both the east coast and the california and fermented between 75 and 80 the entire time. Actually, I prefer the flavors that the california V gives when fermented warm over the california, but either will ferment great...

I'd avoid putting any yeast in it, rack to a bottling bucket then maybe just maybe leave a little beer ontop of the cake, give a tiny swirl to pick up just a little yeast, and mix that into your secondary, let it sit 20-30 mins, rack to a bottling bucket with your priming sugar in it, then bottle.

Where'd you get it in bottles? I haven't been able to find it anywhere but at Mad Mex on draft.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=250260364372&ssPageName=STRK:MEWN:IT&ih=015 Actually I found something just like that on ebay. The guy selling them sells them to the homebrewers in his area. He has no idea what the aau's are, but he would estimate that they were low...

I've used white labs california, california v, and east coast ale yeasts and they've all made good wheat beers.

if the hops don't all sink, do you recommend stirring them around a little bit before bottling, or will racking to the bottling bucket suffice to get the hop flavor mixed through the beer.

Don't forget about www.crankandstein.net

Sounds good, it was at 1.024 sunday 7am, and yesterday looked to be slightly lower than 1.024 yesterday at 7 but not 1.023, this morning when I checked it was at the same spot. But yes, Pittsburgh style Old Ale sounds like a marvelous tag for it. It got me thinking about doing a whiskey...

I have enough homebrew leftover from my last 3-4 ventures to let this one go untouched for a very very long time, I'm kind of thinking this might have been a little better with candi instead of brown sugar, and belgian trappist yeast instead of east coast ale, maybe less hops as well. Either...

I was talking about the Special B. I tend to like it myself, but the guy working the local homebrew store said that it was going to be out of stock for a few weeks back in april, so I bought 10lbs and try to use it sparingly. Honestly this is the first recipe that has ever called for more than a...