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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. H

    Preparing for the RIS explosion

    I am about to attempt an RIS transferred on to a brown ale (S-04) yeast cake. My basement is running about 56-58 degrees. Would the lower temp slow the eruption, or would it just be too cold, or is there still big potential for a blown bucket top?
  2. H

    newcastle

    I read that the fruitiness of newcaswtle or Tanner's Jack comes from yeast such as Wyeast 1084 or WLP023 and fermenting around 70 degrees. The kit I just purchased comes with S-04. Should I make a run to the LHBS? And would I get something totally undesireable if I left the fermenter upstairs...
  3. H

    how does this sound?

    3 lbs. plain light LME 1 lbs. Amber DME 12 oz. 60L 4 oz. 120L 4 oz. honey malt 1 lb. honey 1 oz goldings hops at boil 1 oz. goldings at 35 minutes Thinking about Burton yeast
  4. H

    Looking for: The Tanner's Jack, extract

    I would like to re-create my favorite english ale. Any thoughts?
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