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Any idea what the reason could be for the stopped fermentation? What do you think the effect of the Nottingham on the taste will be?

Almost forgot: I mashed at about 155F for 60 min on my stove, and sparged for 10 min at around 168.

I realize this recipe is kind of goofy. I already have some changes in mind - however right now I'm pretty into the way the samples are tasting. Almost like a sweet scotch that doesn't burn when you swallow it.

I don't have any temp control right now. Someone's giving me an old minifridge, which I plan to install in a big (about 4'H, 2'W, 4'L) box of sheathing. I have a thermostat en route. The beer started at 65F and didn't get above 70 (but stayed w/in that range) for about a week. Then I set...

I guess, more specifically: would Montrachet have a negative effect on the flavor?

So, I brewed a wee heavy more than 3 weeks ago. It started at 1.085, I did a partial mash. I pitched a 2.5L (or so) starter of WLP028 - Edinburgh Ale. The beer started off really quickly (3 or 4 hours). I checked the gravity after 5 days: 1.040. A week later, still 1.040. Now, 22 days...

Which is why it's an awesome label.

Does this remind anyone else of Dr. Strangelove? Do you make cocktails with the rainwater and pure grain alcohol?

I'm thinking about taking a minifridge and just putting sheathing around it, leaving the back of the fridge uncovered. Is there anything I'm not thinking of that will keep this from working?

Awesome, thanks for all the help.

Anybody? Sorry, the question is burning me.

Is there any reason I would want to keep an ale secondary at a lower temperature? How big of a deal would +/-5F fluctuations from room temp be at this stage? I'm gearing up to build a fermentation chiller, or maybe buying a chest freezer, to maintain fermentation temps. Just wondering if...

While I realize that many of you do not use a secondary for most beers, I currently use them because: a) a carboy can provide a few weeks of bulk aging, which might be beneficial b) I like having a pipeline c) I don't have a way to cold crash d) I have 3 5 gallon carboys anyway. With...

11660 + 5 = 11665

Ever try this with a bedsheet instead of a burlap sack?

Thanks for all the advice. As much forethough/time/money/etc. as I'm putting into this, I need to be producing some drinkable beer. FYI - Austin Homebrew lists Progress hops in their catalog. That's where I'm ordering all this stuff from.

Maybe Brewer's Gold?

Thanks, that helps.

Having brewed 5 extract kits, I've decided it's time to branch out to designing my own recipes. I've been going nuts with the free trial of Beersmith and I think this recipe is going to be my first effort. 4 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 50.00 % 3 lbs Pale Malt (2...