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Also a noob with only 3 brews... but my first was also a brown ale. I'd vote for this too, since subtle off flavors won't be as apparent as with a pale ale. The brown might take a week or so longer before its really good, but I think you'd be pretty happy with it. Especially if you like maltier...

This gave me quite a chuckle! Never thought i'd see that terminology used outside of the dorm room :fro: With that said, you have me fairly interested in these hops... I usually like earthy/grassy varieties. Do these have the same "illegal" aroma that certain german lagers like becks or st...

Has anyone had any diacetyl problems with this yeast? I was thinking about warming it up a bit for that, should i do this when fermentation slows or is completely finished?

I noticed that about this one... the first signs of life i saw were white colonies forming on the surface. Beware though, it is insanely vigorous and i've had to clean the airlock twice now (48 hours since pitching it). Should I be worried about infection removing the airlock so often? I've...

I'll second that... i made an APA with only those two hops and it was a big hit!

Seems to be fermenting great for me! Nice airlock activity and swirling wort after less than 24 hours. I'm keeping it on the landing halfway down my cellar, which is keeping it at a steady 63 degrees (all the way down there is a bit too cold, upstairs is too warm). Pretty vigorous fermentation...

As theredben mentioned, there are tons of yeast strains and its pretty easy to find one that'll give you the flavor you're looking for. If you want to get the best of both worlds for a couple types of yeast, i'd say a good way would be to do two separate smaller fermentations and then blend the...

Sounds great! maybe not quite in the ESB style guidelines as far as bitterness (probably more along the lines of a british ipa) but it seems like you're a raging hophead :cross: more power to you!

not sure if this has been posted yet but... found this video on freshops.com and its amazing! makes me want to work in a hopyard! http://www.freshops.com/videos/oregon-hops pure hop porn at 6:20, three feet deep!

I just saw that episode and was thinking the same thing - quite a similar conundrum here. A beer this strong is bound to have some problems unless you really know what you're doing. I'll give you credit for trying it, i wouldn't have the guts for that yet. Gravity readings would be helpful...

I'm about to make an ESB with this yeast, and I think i'll ferment it in my 60-65 degree cellar. Judging by what you guys are saying, this should be adequate. One thing i'm curious about is the attenuation of this strain, since it's lower than any other yeast I've used. Obviously, this will be...

Also very true, I ordered some of that Wyeast 1469 PC West Yorkshire. The description sounded dead on for what i'm going for, does anyone have good experience with this strain?

I was thinking about bumping the biscuit up to half a pound and using it all up... even though you technically are supposed to mash it, I'm just going to steep it. I did that with my last beer and it gave it some nice bready character. Okay, so the unfermentables are what aid in the head...

Thanks for the input guys, I agree it might turn out more like an amber. Hopefully the hops will make it come through as a british beer though, regardless of the color and malt profile. Its true though, I generally fixate on making a certain style and then by the time I tweak it to my own...

Thanks for the info, I adjusted the recipe a little and decided that i might not do the late extract addition. Without that, i should only get a hair over 30 ibus.. which sounds pretty balanced to me. I know its supposed to be on the malty side, like fullers, but i also really like the drier...

Sounds awesome! Maybe even try roasting some coconut flakes and adding them to the steeped grains. You can also buy coconut extract to add to the fermenter, has anyone tried adding this to beer before? Sounds like it'll be good either way, but that might give it the distinct flavor your looking...

Yeah I like the earthy aroma they give, like in a steam beer. I think i'm just going to boil the whole ounce for an hour though, and let the goldings take over the aroma. In beersmith, i'm getting an IBU/OG ratio of 0.725 (36 IBU / 50 OG), does this sound about right for the style? I'm also...

I was planning on doing about a 3 gallon boil (limited kettle size) and not doing late extract additions. In what way do late additions change the bitterness and overall flavor/mouthfeel?

Thanks for the advice, I might end up picking up some dry light and just saving the amber for another time... I'm sure this won't be my last batch! Another question... I'm thinking the whole ounce of norther brewer hops for bittering might be too much, does anyone have much experience with...

I'm planning on making an ESB in a couple of weeks, and I picked out some ingredients for it. I meant to order dry light extract, but somehow I ended up clicking amber instead. :drunk: I figure using all amber should turn out ok, but I'm concerned that it may be too malty. Would an all-amber...