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Just brewed this again after being unable to homebrew for about 9 years or so. Still my favourite pale ale, not just homebrew, but commercial examples accounted for as well. And I work with beer and have for about 20 years. I live in Europe and can't get American base malts, so I've altered the...

I used 1 oz of chocolate malt in a 5 gallon batch and I think that was way too noticeable. I'm thinking about doing one with just 60% wheat and 40% Munich or maybe Munich and Vienna and decoction. I don't think many traditional examples use specialty grains at all as far as I have understood...

I am going to wire one for 240v soon as well. What hole(s) on the upper right junction box does the hot wire and bypass wire go into? I guess the hot wire goes in the one that says 240v... And what hole on the lower left box does the other end of the bypass wire go?

Does anybody have an idea on whether I have to wire the Ranco differently for using it with 240v in Europe? Can't seem to find any info on that...

I believe that Dogfish Head's 60 min IPA uses both Amarillo and Simcoe. And Dude's Lake Walk Pale Ale recipe here on the forum as well. And that recipe rocks. =)

I know that not all people agree with me, but I feel that dry hopping with a lot of Cascade seems to impart some green, grassy aromas that I'm not a big fan of. However, I think Centennial would work as it has a bit similiar aroma. Also, I love combining Amarillo and Simcoe, they really go nice...

Looks like a nice recipe! Love that Amarillo. But it seems to me that the recipe might be a bit easy on the IBUs. I don't know, but you'll maybe score even better in a competition if you bump it up by 5-10 IBUs as it's at the very low end of the BJCP scale. Anyway, looks tasty!

Looks like a nice clone to me. Would have been cool to brew these two side by side and have a comparison.

The BYO clone (tripel) is: 12.75 lbs. pilsner malt 2 lbs clear candi sugar 1.9 oz styrians (5%) 60min .75 oz tettnanger (4%) 15min .75 oz saaz (4%) 5min 1.2 cups priming sugar (corn) Mash in at 131'F and ramp slowly while stirring up to 148' (over at least one hour, preferrably over several...

As far as I know, what you wanna do with this beer is adding some sugar during fermentation, so the starting gravity won't be so high. Besides, these yeasts can handle quite a lot of everything. By the way, I've also heard that Westmalle don't ferment at as high temps as some other...

Byo has a Westmalle Tripel clone in the 150 clones mag. Not sure how good it is, though. They have listed another wyeast yeast than the one that supposedly derives from westmalle (wyeast trappist high gravity). Can post it later...

I've stopped using a secondary altogether as I feel that the extra air exposure tends to make my beer oxidize easier in the glass. I even dry hop in my primary after 2-3 weeks. I just tie a weight to the hop bag (I don't put it inside the bag), so that my hops are in the center of the beer. That...

I usually don't fine my beers if I'm using a well flocculating yeast strain. Well, usually not at all... Unless I would enter it in a competition or brag about it somewhere. ;) But what I can say is that I really don't like irish moss. I find that it tends to make your beer taste like sea water...

I've just used MO for the first time, earlier I have always used regular British pale. I must say after only tasting a few grains (beer is still fermenting) that the difference in aroma is huge. The MO has much more aroma than a regular British pale and a heck of a lot more than American pale...

Uhmm... Tried the poperings hommelbier once when I got invited to the Belgian embassy in Oslo for a tasting event. Really loved it, but never tasted it as you can't get it in Norway (****ty old pietist custom regulations... :( ). But it's much lighter than a dubbel though, both in colour and...

Well, dammit... Here it is: Nøgne Ø Porter 5 gals. OG: 1.069 Grain/Extract/Sugar % Amount Name Origin Potential EBC ----------------------------------------------------------------------------- 81.5 10.00 lbs. Maris Otter...

The porter actually won 1st place in the robust porter category at world beer awards or championship or what it's called again. I have the recipe, though. Got it from a friend of the brewer, but I'm not sure whether he'd like that I give it away. But PM me and I can share it. :) Lovely porter.

Hallertaus are perfect for hefeweizens, but are really great in altbier and kölsch as well. There are a few nice recipes around here for sticke alt, a hopped up type of altbier that looks really nice. :cross: You can even use it in bitters and belgian ales...

Dupont uses pale malt only (+ some wheat syrup) in their saison and they use mostly EKG + some hallertau. The yeast gives the beer so much of its character that I don't think there'll be too noticeable difference between Belgian pale and M.O.

Just made a ordinary bitter with target, fuggles and styrians. Love that tangy, spicy, lemony styrian aroma. As a matter of fact I threw in 2 ounces for aroma additions... :) Careful with those Targets, though. They are a bit harsh, so your beer might turn out more bitter that you'd suspect. I...