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I'd be interested to hear how this turned out -- if you've done the brew yet. It'd be fantastic if the acidulated malt contribution gave a nice sourness, since that's a much easier way to do it than the method New Belgium describes.

I used the Union Labs British Ale 1 yeast in an Ordinary Bitter I brewed back in October. I pitched the entire warmed bottle of yeast into my fermenter (no starter). Fermented in the upper 50s or low 60s for 2 weeks and let condition for 2 weeks after bottling. Had a very nice aroma -- less the...

How did this turn out?

Awesome, thanks!

Has anyone had a chance to use these new yeasts? I haven't seen finished brew reviews anywhere....maybe it's just too early still?

I'm doing a few historical British brews from the Barclay Perkins blog. Just did the 1952 Lee's Best Mild, and am planning to do the 1911 Russell AK for a good late spring drinker.

Looks good

My order looks fine. Thanks!

Count me in for one bag of Maris Otter.

I went looking for Orange Blossom Honey, and had a hard time finding it any of my usual grocery haunts. I did find Buckwheat Honey at a health food store. I picked it up, but then after checking the boards, am feeling less confident about how it will turn out for priming. The word "barnyard"...

Cool. Thanks for the feedback. Just out of curiosity, why do you put the buckets outside?

Question for Lincoln brewers: are you using tap water? If so, are you treating it at all?

It looks like the Potent Potables podcasts are no longer available. It's too bad. I really liked the coffee episode.

Hi all, long time lurker on the thread, first time poster. I've been using this method to brew all grain for about six or seven batches, and it's worked very well for me. I usually get around 75 or 80% efficiency. Due to my setup I'm only mashing about 7 to 9 pounds of grain. I typically...

I just did my first FWH brew last weekend, and found that the hot break was far less vigorous than expected.

Hi all, this is a great thread, and has been a real eye-opener. I'm glad to be able to learn from everyone else's experience. I don't have a keg (yet) and am only doing bottles, and for fermentation I have a swamp cooler for temp control. I'm planning on doing a Southern English Mild for my...

Thanks. I'll have to try that next time. The honey flavor is pretty much all gone from my bottles (now more than 5 weeks along).

I keep hearing about new breweries coming to Nebraska. Apparently Benson is getting a new one very soon , and Lincoln also has a new brewery in the works -- Zipline Brewing Co.

So, here's my experience priming with honey. I recently carbonated 5 gallons of a Blonde ale with 1 cup of clover honey. I used one of those small honey bear containers of 12 ounces of honey, and it all fit into one US measuring cup. The beer has been bottle conditioning for about 5 weeks...

I go to Kirk's too. From my research, it's cheaper to buy some things locally if you're only buying a small amount, i.e. a few pounds of grain, a packet of yeast, etc. Kirk's is fairly priced, I think, considering he's a small business. Plus I don't mind supporting the shop, because I'd like to...