Search results

http://www.northernbrewer.com/shop/organic-uk-fuggle-hop-pellets-1-oz.html They only carry fuggles to my knowledge, but they have a wide variety of malt and grains.

It's going to be a very interesting French/American/Belgian hybrid that's for sure.

The syrup does sound like a nice change. That recipe looks awesome! Choklat was really good; definitely a well made beer and the ABV really sneaks up on you.

Honestly you don't need a valve/thermometer until you start getting really invested and even then it's just an added bonus. I use the thermometer I got in my kit for boiling temps and it works just as well! I went to Bed Bath and Beyond and bought the largest stainless steel pot i could find...

Crystal is supposedly very aromatic, maybe not what you want for a blonde, unless you use a small amount but I'm sure it would be appropriate. Maybe Cascade or Saaz as others you may want to think about. Do you want a more American or European style?

If space is a probably you can always brew 1 gallon or 2.5 gallon batches. I know of people that brew all grain 1 gallon batches! Also I've been sticking with kits and waiting til I get enough confidence to make a crazy recipe, probably a 1 gallon though.

Use some PBW, it should be strong enough to restore it back to new!

I'd leave the blow off tube on, no need to potentially expose the wort to more oxygen.

Sounds good! I'm sure it will turn out fine.

They should be fine, nothing to worry about. Just keep them sealed. Happy New Year!

You should let it go and hope it settles out. Let it sit an extra week before bottling. Always try before you dump, you never know how it will turn out!

You will probably encounter this many times, we all have. Nothing to be worried about.

Ah that might be the problem. Shaking should take place before adding the yeast. Once the wort is aerated, you should sprinkle the yeast on top and let it sit.

Yeast can only utilize a few simple sugars. There is also a potential for unwanted byproducts using other sugars.

Did you add the yeast to the bottom?

I've been thinking of brewing a really big, nasty beer. Go bold, either an imperial double IPA or a smokey, chile beer!

When I brewed a stout, I didn't have much trub as there was few hops and more malt. I would think there would be some though. That is pretty strange. Either way I would procedure as normal. Check to make sure the yeast are fermenting properly and make a note of how long the active fermentation...

Happy New Year and I hope everyone has a great Brew Year in 2014!

I second. It's one strong strain, good stuff!

As long as you want it to! Usually depends on the beer type, but I would say no less than two weeks. Or, you can let it sit in the primary a little longer.