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Cascade are more of a american style pale ale type of hop. Sierra Nevada Pale Ale uses Cascade as their finishing hop. Saaz are a noble hop used in pilsner lagers. Oscar Blues Yella Pils, etc. It and would make a clean blonde, perhaps reminiscent of a lager.

If I were making it, I would use the Saaz hops.

This! The coopers cans will make a good beer when brewed with these small additions. Also, I recommend adding the contents of the coopers can after flameout.

When I first started, I topped coopers cans with 3 or 4 gallons of tap water. I topped all of my early partial boil extract kits with a couple gallons of tap water. They were all fine.

I am not familiar with brewmaster, but I use both versions of beersmith. Its about the same price point. I have both the beersmith app, and the beersmith program. I prefer the program, mainly due the fact that I do not like my phone. I will say the phone app is fairly robust, and I used it...

I would tell go back and tell myself: 1. Get a burner, any burner and move the whole operation outside, away from the kitchen. There is less to clean up, your wife will be so much happier and you can smoke cigars while you brew. 2. All grain brewing with full volume boils is really not...

Good luck. I used to love finals week. Pulling all nighters to study and hang out with friends while drinking a couple brews here and there... Kicking back on the days between finals... The good ole days.

This has been my experience with it. The primary fermentation is vigorous and over quickly, 2-3 days. I usually leave my English ales in the primary for 3-4 weeks then keg clear beer and carbonate over one week. I don't notice a lag with Nottingham either, and usually have activity in the...

Planned to brew a 1940 STYLE English porter, but my LHBS didn't have brown malt. Wound up brewing a raspberry hefeweizen for my wife instead. Its boiling now.

Wayback machine ... Awesome. Thanks! I had no idea such a thing existed. I will try the blending method next time.

Link doesn't work. Bummer.

I would second that advice. I mixed the spices for my Christmas brew in vodka. I like this method because I can add as much or as little to the finished beer as I'd like. Easier to dial it in that way.

I might, but I don't know about that method.

As it turns out, making #3 invert sugar at 60-70 SRM isn't too much fun. lol But, it is as dark as a stout and delicious. I see why you use turbinado sugar. At least now, after nearly three hours, I made enough for two batches of vintage ale. So I've got that going for me, which is nice.

https://www.flickr.com/ Flickr may work. My phone can upload directly to it. Their site is also easy to use and it works great.

Could it be that the keg failed to seal and the beer was oxidized? I put 30 lbs of CO2 for 120 seconds on the keg to seal the last one I carbed up with corn sugar, and when I tapped it two weeks later it felt as if the cap was sealed with what I would call a minimal amount of pressure.

Thanks. I use a 50' IC and chill to pitching temps in about 20 minutes. Groundwater here seems too warm to do much better than that. I seem to get the chill haze more in extract batches. My last all grain batch poured clear. Ironically, I have a wheat beer on tap that is pouring crystal...

The SRM on the recipe I patterned my porter after is 21, which seems light? Beersmith tells me I will be at 25 SRM. According to the book No#3 invert is 60-70 SRM which I think will darken it further. Not sure if I need the caramel for this recipe?? All of the sources I can find are in the...

Thanks for the help everyone! Looks like I will be buying some turbinado sugar.

Question about sugar. This is my first vintage recipe, and I have never made invert sugar before. Would granular 100% cane sugar that is refined be suitable for invert sugar, or does it have to be the more expensive turbinado, etc "unrefined" sugar? In other words, is that sugar a necessity...