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Cream Ale - All-Grain Recipe Kit

Count me in, please!

There are all sorts of variables at play here - the ambient temperature around the fridge, how many times you open/close the fridge door, the volume of air vs. thermal mass of cold kegs in the fridge at any given time, adding in a keg of warm beer, etc. Every one of those factors would make the...

Thanks for all the help! I was originially planning on golden promise malt, but my LHBS doesn't carry it. And I think I'll stick to 4 oz of the peated malt.

Every now and then when I'm in an ornery mood I'll deliberately do that just to see if I can get in an argument - "no, I don't want a tall cup, I want a small cup - that should the smallest cup you have, not the tall one." Once we got into a whole Abbot and Costello type or argument, but that...

That's a good point. I brewed a similar recipe last year (but lost the actual recipe so I'm going from memory). One thing of which I'm sure is that the peated malt was 4 oz and I wanted a bit more smokiness, so Maybe 6 would be a better option than 8. That recipe had 4 oz of chocolate malt in it...

I'm trying to get a really smoky scoth ale here, with more maltiness than hoppiness. this is for a 5 gallon batch. Any suggestions or thoughts are appreciated! Mash: .5 oz. Burton water salts 8 lbs 8 oz Maris Otter malt 8 oz. Scottish caramalt, 40° Lovibond 4 oz. Belgian cara-Vienne...

the Tannin flavor will mellow out somewhat with time, but this batch will probably never be one of your best. stick to the 150-155 range next time and you'll notice the improvement. also make sure not to squeeze the grain bag or steep it in too much water I'd say as a rule of thumb more than a...

OK, just one thing to add about BB's. I aerate my wort by shaking the BB on the bottom corner, and I've never had one break. personally, I just don't see how glass is worth the risk. I know that risk can be mitigated through responsible handling, but switching to BB's didn't just mitigate the...

With a OG over 1.060, it becomes harder and harder for the yeast to thrive in the wort. So given the fact that you underpitched combined with the high OG, I'd say that 1.024 is going to be about as low as it's going to get. I'd rack it to secondary and let it sit for another couple weeks just to...

I'd leave it for a while. You're better off erring on the side of leaving it on the yeast cake too long than racking it too soon. It may take quite some time for the fermentation to end, and autolysis should take months to become a problem. personally, I've had been sit on the yeast cake for up...

+1 on the T and the circle - it actualy makes the process easier becuase you don't need to put a cap on the far end of the braid. And it gives you very even coverage throughout the bottom area of the cooler.

I do agree that the graphs are bogus. I think they're more of an illustration of some general ideas than a representation of actual data. But a 7 minute addition does make sense to me for the reasons stated. I used that on my most recent APA, so I'll see if it works in a couple weeks when it's...

I was going off of the chart that kingbrian linked to. I'm looking for anything that can maximize the aroma. between the FWH and the 7 min addition, I should be pretty good. edit: I also recall another thread in which 7 minutes was said to be the ideal compromise between aroma and flavor. The...

OK, that sounds like good advice to me. So I think this is what I'll go with (although the all-FWH idea is an interesting one also): 9.5 lbs Maris Otter 8 oz Crystal 20 1 lb light DMe 75% expected efficiency = 1.065 OG 1 oz Cascade FWH 1 oz Simcoe 60 min 1 oz Amarillo 7 min 1 oz...

Congratulations! One other thing to try is letting it chill for 48 hours before drinking it, it'll have a cleaner appearance and a less yeasty flavor. If you're first beer was this good at this age and with only a couple of hour's chilling, it's only going to get better from here...

So, when you FWH, do you leave the hops in after the lautering is done and through the boil? if so, then I would think that all of the AA's would get isomerized, whether during the lautering or the boil. But if you get good results from substituting FWH for aroma additions instead of bittering...

Thanks for the feedback, I think I'll take the crystal down to 1/2 lb and replace that with some more MO. I think the grain bill was the problem with some of my other IPA's. I actually had one recipe that called for : 8 oz victory 1 lb crystal 40 4 oz biscuit 4 oz munich 10 lbs LME 8 oz...

Hey everybody, I'm looking for help with an IPA recipe. I've been trying make a good IPA for years now and the beers I've brewed have been either too harsh or have had a grassy flavor from adding too much hops. I think I've been making it too complex so I'm trying to simplify things a bit. I'm...

The last one is in the fridge right now! I don't know why I didn't think of that. IIRC there are instructions somewhere in the forums for stepping up from such a small sample size to a full starter.