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following. keep us posted on your results. this is a great thread. just follow all the basic rules; sanitize, pitch healthy yeast in good quantities, control your ferment temps, drink everything in one sitting....wait, that's not a rule! :D Looking forward to hearing about this as you go.

I second Jwalker's advice. Buy the book. Excellent recipes as they are written, and also easy to modify here and there to come up with your own unique recipes. I've brewed at least 10 of his recipes and despite my less than professional brewing techniques, they produce good stuff.

D rest when you're about 70-80% of the way to FG. For your average beer with good fermentation, that's usually 3 to 5 days. According to Palmer. If you don't have Palmer's book, it's a great investment. Can answer about any question.

I've been thinking about using a champagne yeast to finish a beer off. A secondary yeast pitch after conditioning, as it goes into the keg (instead of force carbing). I know that it's used in some styles when bottling. I guess I'm thinking it will give a dry or crisp finish but I really don't...

that's just trub (proteins) or pumpkin matter. You can cold crash that out at the end of fermentation and conditioning if it hasn't already settle out. It may be floating simply because there's fermentation activity that is making the wort turbulent (that being a relative term). Anyway, NO...

Well, you're talking to a bunch of homebrewers so you're probably rigging the response a little. That aside, it's a cool concept - resurecting an old recipe, documenting the road trip - and one that likely a lot of folks here will enjoy. I'd watch the whole thing. Are you using ingredients...

Yeast pitching rates. Probably not fully attenuating. I had/have the same problem. I started pitching new wort onto recently vacated yeast cakes, which have a lot of yeast built up, and the beers are much better. A combination of caramel malts and not fully attenuating your beer will leave...

fair

Agree with the Rev. You're not lagering, your cold conditioning...dropping proteins and yeast out of suspension and clarifying your beer. You really don't need 4 weeks for an Ale. It won't hurt it typically, but 10-15 days is a good conditioning window for most ales. In my experience, ales...

BIG beer. Started as a fairly high gravity Brown Ale. The coconut added a bit more sugar and I let it condition a little longer. I've only had a few pints; strong, a little roasty, lots of caramel flavor and a little bit of coconut undertone. I guess more or less what I expected. I've had...

oh man. Having just done my first couple batches racked on top of an existing yeast cake, I am griveing your loss of a good, active yeast cake! HOnestly, you're looking at it the right way. You now have another reason to brew this Friday night...and the room to store it. Better luck next time!

This has been touched on, but I will second it: under carbonated beer will taste thin and watery. In my experience, CO2 also "conditions" a beer a little bit too, so properly carbonating is pretty critical. My preferred carbing method is to crank to 30lbs and shake the corny back and...

Silver Strand...a small beach community where I used to live...

Good point. Cocount is pretty oily. I don't think it will take much more than a week. Plus, I probably can't wait much more than a week! :-)

Speaking of age, how long should I keep this on the coconut before kegging?

I am thinking the same. I've tasted it, obviously before it's carbed, and it's pretty bitter but definitely has a good sweet backbone to it. Carbonation changes everything though. I'm expecting an increase in both bitterness AND coconut flavor with the carb. Damn, would have been perfect...

I extract brewed a recipe from Jamil for a brown ale with a little extra caramel for sweetness (which I prefer). It is a fairly aggressive hop schedule with 4 additions. I also plan on dry hopping with 1 to 2 ounces of cone hops. The question comes with respect to the bitterness and the...

with such an aggressive fermentation, you have way less chance of contamination.

A well-brewed Kolsch will likely have some of those flavors anyway without any special additions. SOmetimes the beer is described as having a peachy note at the end which can sharpen with mineral content in the water. Having just brewed one, I feel compelled to tell you that it should be...

I need that and June 23 is my birthday!!