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I have found four months to be a bare minimum. If you can wait until 8 months, you will have a real treat!

Corn sugar may have gotten your yeast drunk (too lazy to process the maltose). I suggest adding the corn sugar to the primary after initial fermentation settles down next time. That should get you a nice dry finish.

Yards uses pilsen as the base for their pale and it is one of my favorites. I did a pale using pilsen and really like the results. I like to use English pale as a base for my pales which results in a nice flavor that if maltier. However, if I am going got something cleaner and brighter pilsen...

Kudos on the BOS and thanks for posting your process.

I am very curious about this one. If any brews with this, please post on how it turns out

Thanks for the replies. I hadn't thought too much about the temp at bottling. My primary fermentation occurs on the lower side. I may be bottle conditioning a bit too warm.

Good morning. Any of you bottle conditioning folks out there?

Hello I have been having issues when bottling with English Ale yeast. I have used several varieties (Nottingham, and several English varieties of white labs products). The un-carbonated wort always taste just fine before bottling, but after bottle conditioning I get am unwanted sour flavor...

I use an under sink filter that has a carbon filter which helps remove chloramine. It needs to slow down the flow in order to be effective, but it makes a world of difference compared to standard tap water.

I think it will work just fine without the Chinook. I think of that as more of a bittering hop. I'm not sure adding that late will be worthwhile.

I'm in for 1 bd-pale Thanks