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My batch that is about to be bottled tomorrow had the dextrose substituted with 2 lbs. of brown sugar and also had cinnamon, cloves, and allspice added. It'll be backsweetened at bottling time with 1 lb. of lactose. I'll let you know how it is in about a week. :o

Good call, it would be nice to get these on order by the end of the month or early next month to try and dodge nasty holiday shipping slowdowns. I think this is a good opportunity for AHS to acquire some new customers. I also think it will be interesting to see how everyones' beers differ when...

I haven't done any research as of yet. I will dig in when the time comes though. Ah, yeah, that doesn't sound fun at all. I'll keep this in mind come research time.

You can always make a Light Haus Ale...I can show you how! ;) On a serious note though, that's cool that you pulled off two batches at once. I'd really like to try that myself, but I need a little more brew gear before I can pull it off unless I want to try two batches back to back instead...

I pick up all of my supplies from Midwest and have them crush it on site. The crush looked good to me (they usually do a pretty good job), but I can't really think of many other things that could have caused this low efficiency. I'm unsure how often they have to adjust their mill, but they...

Yeah, I had it thoroughly stirred since that's my form of aeration. I pretty much beat the hell out of it. 53% makes me feel better than 42%, but still crazy low. Haha, that's exactly what I was thinking. :D

So, I did up my 2nd PM last night and it had appeared to go off without a hitch. It was a modified version of EdWort's Haus Pale Ale. 3 lbs. American 2-Row 1 lb. 10 oz. Vienna 6 oz. Crystal 10L 3 lbs. Light DME All Cascade hops (6.6 AAU) 1 oz at 60 min. .5 oz at 30 min. .25 oz at...

yeah, I'm going with the Magnums. I just put in an order at AHS for a couple ounces along with some other hop varieties that Midwest is out of. Hey chriso, keep us updated on the AHS/Forrest 8-8-8 kit thingy. I'll find another use for the Magnums should he come through with a full kit for us. :D

From what I've looked into, good subs sound like Magnums or Nuggets. Magnums look to be a nice clean bittering hop, I may go with them.

Any suggestions? My knowledge of hops is still severely noobish. :o

I've come across one small issue with this recipe now...hops. I can't seem to find any Horizon hops in stock anywhere. Has anyone else had any success finding some?

I tried culturing from a Dead Guy 6er and didn't pull it off. I think there are better varieties for culturing out there. The Dead Guy Ale didn't seem to have much yeast. A local liquor store near me sells Dead Guy Growlers though...I may have to try one of them.

Hell yeah! If Forrest was to step up and make a full kit for this I'd probably buy it outright online instead of driving down to Midwest and having to dink around for 20 minutes collecting ingredients myself. I wouldn't even expect a discount; the convenience of having it all packaged together...

Cool, I may have to shoot for an "all-Fuggles" version then. Getting Saaz isn't easy right now for me either. Damn you hops shortage! :mad:

You're right, it is about wives/girlfriends.... Someone Who Makes Bankaccount $0.

I'm whipping up 5 gallons of EdWort's Haus Ale. I'm looking forward to comparing it with the Two-Hearted Ale clone that I just brewed since they have very similar recipes, the major difference being the hops. One can never have enough pale ales around! :D

I was looking at making a batch of this beer myself, but I've been hard-pressed to find Styrian Goldings anywhere. Anyone have any luck finding these at all. Midwest basically said they'll be difficult to find in 2008. :(

Welcome to the forum! Wow, we've had an influx of MN brewers lately. At this rate we may be able to throw our own little brewfest soon. ;) +1 for Midwest Supply. I haven't really tried NB, but that's mainly because I live about 7 miles from Midwest. Their selection is great though and...

In reality most beers will be fully fermented within a week. Sometimes this can happen as quickly as 48 hours if the yeast is aggressive. The extra time spent in the primary or secondary is for conditioning and clearing of the beer. A lot of yeast will remain submerged in the beer for some...

Sounds good to me! Can't wait!! :rockin: