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My ESB.

5 Gal of Bloody Sunday Irish Red 34326.5

Trainer for an IT Support Corporation. Or close enough as makes no difference. But I do have a background in Network Engineering, does that count?

I've done the Irish Red before, and it turned out good. My problem is that I'm afraid it would be the "safer" of the two options, and thus have more competition. My problem with the Holiday Ale is just that -- it's a specialty and there's a ton of variance in that category.

I have a competition coming up in about a month and a half (Dec. 20), and I'm trying to decide which recipe to use. I have two choices for brewing before then (Like, Saturday.) and want to know what you guys think would be the best entry based on the recipe. Recipe 1 - Sextant Holiday Ale...

33,464.5 + 5 Gallons Anchor ESB 33,469.5

Yep, Yeast work on their own schedule! That was just a general outline. I'll definitely be looking forward to this one until December now!

I actually just thought of that. I'm not sure what possessed me to create a thread before I ran a calc. With that question answered, any input on the second one? Would aging that long in a bottle have any ill-effects?

I've done quite a few ales, and I'm in the planning process for an Oktoberfest (I know I'm late, this one is going to age until next year, hopefully.) With the recipe I have, looks like the OG is going to be 1.056. I'll be using Wyeast #2633. I was going to pitch this into a 2L starter...

What you're describing sounds like yeast rafts to me, as opposed to brett or C02. I don't know how many brews you've got under your belt, but I've definitely made this mistake before. Pics would definitely help diagnose.

Yes, it's called the Krausen. Being outside the recipe range, I'd wait one more day to be absolutely certain, and if it hangs around there, then bottle. But 1.020 is within the normal beer range.

Only thing I've found are as follows: http://www.amazon.com/dp/B002Y2951C/?tag=skimlinks_replacement-20 (Grolsch) http://www.thebottlejarstore.co.uk/bottles/beer_glass_bottles/500ml_amber_glass_beer_bottles_12_pk_P650.html (Capped) Now, Northern Brewer sells 350 mL and 750 mL belgians, which...

The yeast cake is there, I assure you. It's just not visible on the top. You may have some rafts floating on top, but the cake has likely settled on the bottom with the trub at this point. That's pretty normal, I'd say, given the length of time in the fermenter. Now, with a same hydrometer...

Looks like it's certainly been made; can't speak as to the taste though. https://byo.com/stories/issue/item/3112-wheat-ipa

Yes! http://brewersfriend.com has a great portion of the site for this called "Brew Sessions"

Thanks for the input guys. As far as being in a rush goes, not in the least. It's still in primary! Lol. I just like to plan ahead. Looking to avoid the roll method, and what Rev said seems to be in line, so I think I'll try that. Thanks for the suggestions, everyone. :mug:

So, as I plan for my first batch to be kegged, I have been reading up on Force Carb. All of my previous batches have been bottled, so I'm trying to read up on this, as it's going to be a new experience as far as homebrew is concerned. I've read quite a few methods, and I've come across THIS One...

Awesome, learn something new every day. Thank you very much.

Not sure if I'm posting this correctly, but since I'm going for a bit of a New England Cider Style, I'll post it here anyway. I have a recipe I'd like to try, it's a bit of a hybrid between an extract beer and a cider. I just wondered if this has ever been tried (Probably), or if you guys...