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Thanks everyone for the input. I decided to drop 1.25 lbs of the lme and add 2lbs of 2-row. I dont think the 1728 will produce the flavor on its own so I'm also going to add about an ounce and a half of peat smoked. I know the style guidelines dont call for it but I like the taste and that's why...

I did some more research/reading and have realized all I'm really trying to do is a partial mash(still new to all of this). I think I'm going to up the 2 row to 2 pounds(maybe more?) and reduce the lme accordingly. Then add the specialty grains and do a partial mash. I am still curious about...

Thanks for the comment. I did some searching and now understand the difference in steeping and mashing - which helped me more understand that section of the article. Would it be correct to mash the 2-row by itself in about a quart and a half of water in a separate pot then sparge over my brew...

Getting ready to brew a wee heavy kit from Jasper's and had a few questions after reading the "10 Tips to Better Extract Brewing" article. The current fermentables and grain bill is as follows: 7.3 lbs Light LME 3.3 lbs munich LME 1.1 lbs Wheat LME 1 lbs Corn Sugar .5 lbs 60L Crystal Malt .5...

It's been awhile since someone has posted in this....any updates? I was getting ready to purchase a wee heavy kit from Jasper's then had a DB at a buddies house and want to try this. Is the recipe above a full 5 gal wort boil? Also, any thoughts on WY1728? I heard Founders mainly uses...

Anyone ever buy from Jasper 's? www.boomchugalug.com

Awesome, thanks for the info! On a side note, what are some other types of beers that you like to use this strain with? Until I can build a ferment chamber this will probably be my go-to winter yeast since my basement is the only temperature stable place in my house this time of year.

Thanks for the quick reply! The only reason I said to start the ferment at a higher temp was because of the instructions but if you are familiar with it then ill just cool it first. My basement stays right around 54-55 during the winter. Its on the low end of the yeast but do you think its ok...

Im going to be making the castle tower alt kit from Jaspers and using 1007. I know after pitching I should leave the wort around 70 until ferment starts then transfer to around 55. What about my starter? Should I follow the same temp guide or just keep it around 70 the whole time? Also since...

So it's pretty cold here in Michigan and I don't have any type of temperature controlled fermentation chamber so I want to brew something with a low temperature yeast. The two strains I've found are Wyeast 1007 (German Ale) and 2565(Kolsch) both have a low fermentation point of 55-56 degrees...

Thanks for putting together such a detailed build. I'm going to try and get one of these together soon. Does it matter where the paint can is located, either top or bottom of the chamber? Was just wondering about heat rising and not being distributed at the bottom.

I just transferred to my secondary after about 3 weeks in the primary. My readings have been stuck at 1.021 for the last 5 days. I tasted my measurement sample and it was fizzy(carbonated?) and did not taste good like others have mentioned. The last time I measured it it had no fizz but the same...

Hi All, I've been wondering around the site for the past few weeks reading and researching all I can for my first brew which is going to be the BBP. Thank you everyone for the HUGE amounts of help an info on here. So far I have decided: 1. Make and use a starter 2. Oxygenate before pitching...

Anyone brew this before? If so, how was it? It seems like an interesting brew but I'm wondering if it really needs the conditioning time like the bourbon barrel porter for everything to mellow out.