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I hear ya man

A nice idea but I'm just gonna taste the beer and toss it in I think just see what happens it looks good

Good man what styles are your favorite? I'm partial to English ales myself but I've been thinking of doing some German lagers

will do I'm getting pretty excited I haven't brewed since August

I haven't done it yet but hope it works out

I haven't posted in a while and I haven't brewed since August I have had a rotator cuff issue and was afraid to brew. I have a lot of old ingredients and so I'm going to do a trash brew and clean them out. So this is what I got: 7# American 2 row 1# Munich Malt 1/2# Special B 1/2# Victory Malt...

old thread I know but this happens to me only when I fine with gelatin, and I quit because of it, the stuff doesn't usually end up in my pour but its super hard to clean the bottles.

AZ I like the way you think Thank you

Thanks this is kind of what I was afraid of

Ok this probably a stupid question but here goes.... How do I calculate carbs in dry cider? The only carb calculator that I have seen is on the mrgoodbeer website. According to it if I have a cider with an og of 1.046 and fg 1.002 a 12 oz bottle has 9 g of carbs? I can't believe that. 1.002 is...

How would you compare WY1099 to WY1335? I was thinking of going with it next round, but I've got lots of brews left with the 1099. I am going to try to go warmer next round, starter tasted fantastic, the sample from the beer tasted like I had used cal Ale, well other than the muted hops. A...

Orfy is a genius this mild is spectacular and so is his Porter recipe, his Boddingtons clone is quite good as well :mug: weez

I haven't used Windsor in a real long time, I remember thinking I didn't like it but we are talking probably 1996/7. Probably not good temperature control etc etc. It didn't floc well either IIRC. The 1099 flocced out pretty good. My starter fermented about 68F and it tasted like a newcastle...

Ok So bottled today final gravity 1.014 61% attenuation, reasonable since it was mashed @ 158F. Sample is very clean not really a lot of English character I think was a result of my low fermentation temp of 62-64F, hops subdued some.I made this mild with WY1469 last time and it was very fruity...

I would use flaked corn,you'll get some flavor from it. Rice won't really give you anything but alcohol. I definitely wouldn't use the syrup it's too expensive for what is. If you want to use rice I'd use minute rice. Don't worry about using 6 row either unless your using some under modified...

Brewed my version of Orfy's mild yesterday with the WY1099, the yeast from the smack pack smelled like sour yougart and bread.I made a starter a couple of days before and it tasted like Newcastle. I had a Krausen in 5 hrs and she's bubbling away @ 62F. I mashed high 158F, missed my gravity by 2...

Brewed my version yesterday, which is basically the same with a bit of flaked barley in the grist, I used wy1099 this time. This is an awesome recipe. What happened to Orfy? :mug: weez

This came out fantastic I made mine with WY1469. :mug: weez

Yes, If the recipe calls just for English Crystal its almost guaranteed the Medium or 55L i.e.(50-60L) The English guys almost always give a range. You can sub American 60L and the color will be right and you will make a good beer, but the flavors are completely different. Will you notice it in...

Hey Thanks I'll probably start with a bitter and mash low/long. I'm pretty sensitive to British yeast character I haven't used 2 that I thought were very much like but that just may be me and to be fair I haven't used them all either (that's the plan:rockin:) Some of them I haven't used in a...