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Just wanted to send thanks to you, Ed, for sharing this recipe. Simple. Perfect. I ferment at 62F and sub Tettnanger for the hops are my only personal tweaks. It was my first BCJP entry ever, and it won first place in the 2nd Annual Greg Noonan Homebrew Competition in Burlington, VT in the...

Here's a good one I'd like to share with everyone. There is a lot to be explored at this one link alone. The University Of Vermont has got it goin' on up here in the Northeast. http://www.uvm.edu/extension/cropsoil/hops Also, the Crannog Ales manual about Small Scale and Organic Hops...

Surprisingly, the 5 gallons with S-04 cleared up nicely compared to the 5 gallons with Pacman yeast. Most of all, I was concerned with off flavors. Now I can sleep easier. Thank you all.

Awesome. I've never heard of this product and I look forward to trying it. Sounds like it would be appropriate for all styles, right? Alkalinity buffer? I'm going to dive into more water research. Can you recommend a resource to get myself educated as a starting point. The water in...

No, somewhere around 63-64F. Trying to keep a constant temp in a wood heated cabin in the VT winter is quite a challenge. But it can be done.

A little of both, I suppose. We had better attenuation from the dark ales over the summer ... that's why it's a bit of a mystery. Maybe try fermenting closer to 68 -70F would help? With the same Am. Ale yeast used on dark or light ales, the percent attenuation is higher for light ales...

Some recipe info on the porter... Pale malt 8 # Munich 1# Crystal 60 1# Black Patent .5# This doesn't qualify for "a lot" of crystal, right?

We generally hit temps from 148 F to 152 F. Nothing real extreme.

All Grain.

My brew partner and I are experiencing a consistent trend with porters and stouts finishing around 1.020 and not drying out like previous batches. Our temp control and aeration methods could be improved, but all the pilsners and ales are finishing as expected. So .... Could this be...

Thanks for the advice and the picture to back it up. You said it cleared up? Didn't the beer show some signs of chill haze? I don't care much about the clarity of my beer, only if the extra proteins/fatty acids would cause short or long term off flavors.

I just finished a 10 gallon all-grain IPA. I jumped the gun and didn't wait until complete cold break occurred Oooops I filled my carboys (at around 80 F), cooled them down in an icebath, and pitched the yeast. Now at 62F, my carboys look like two shaken snow globes. Chunky stuff...

Edwort - Thanks for this recipe. I fermented at 62F and pitched at 54F. Perfect balance of clove and banana flavors. :ban: (I wish there was a dancing clove too) This beer tastes exactly like the Bavarain Hefes in Southern Germany - ala Rothaus, Paulaner, Franziskaner. Exactly what...

Bryan, I'm making the same beer with the same yeast as we speak. I'm hoping it will be close to the Bavarian Hefes I had in Germany this spring. I'm pitching at 54 F and fermenting at 62 F (the 30 C rule in Farenheit). This rule comes from the book "German Wheat Beer" from Eric Warner...

I'm interested in hearing some suggestions on a no sparge version of this recipe. If no sparge "creates a maltier and fuller body", it may compenstate for the lack of time (or interest) in doing a decoction mash. A couple extra bucks in grain for a real, full Hefe would be worth it. Maybe...

I used this recipe as my first 10 gallon batch. 5 gal with Nottingham and the other 5 gal with Wyeast Britsh Ale.... Thick, chewy, full, and layers of flavors. Thanks for sharing your recipe. I, and many of my friends and family, also thank you.