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Been no chilling for a couple years now. Beers are turning out awesome. My last one "Goodnight Irene; Wicked Amber Ale"(1.062, SRM 12-15 I guess) was brewed during hurricane Irene. The power failed 45 minutes into the boil. I dumped in the remaining hops (4 oz whole cascades, Irish moss & yeast...

I put up one and a half lbs. of organic cascade hops harvested from my friends yard. These are clean, dry and double bagged in my freezer. I've brewed a couple brews and they taste wonderful. The harvest ale I made with 6oz. of wet hops was a massive hit. I won't be able to use up what I have...

So it ends up my LHBS does not have the Crystal 70L-80L or Crystal 135L-165L malts. He only has Crystal 60L and Special B. (See above for recipe) How would one calculate the proper amounts to sub out these using these crystal malts to most closely match the flavor, color, fermentability etc...

Inspired more by the wonderful and tasty Stone "Levitation" ale than by Jamil & Tasty McDole's radio show my buddy and I are going to take a stab at the Stone Levitation clone. We are going to each brew this beer next weekend on our systems using the same recipes and in 6-8 weeks will taste...

It seems like this could be a very versatile yeast. Ferment low for clean like 001/US-56/S-05 and increase the temp for more UK estery finish. I'll harvest/wash this and use it in the Levitation clone I'm brewing in a couple weeks.

I went with WLP028 for my "Jeff Beck's Esquire Pale Ale" that I'm fermenting now. Up to this point it's been all Safale S-05/04 for all my beers. This is my first experience with liquid yeast. This beer's OG is 1.052 and my LHBS said to not bother with a starter just pitch the vile. I pitched a...

The last three beers I brewed were "no chills". The last two I just killed the flame and placed the cover on my kettle and left on the stove till the following morning. Brews turned out great. Tasty awesome beers. Friends & family have loved them. However, all of these no chills were new...

Another S-05 fan here. I've used it for my last three all grain beers after using S-04 for the past year. I love it. The last beer was a 1.056 American Brown that I pitched on an S-05 cake from a 1.060 APA. This took off really quick. I left it in primary for two weeks and after three weeks...

Update... I left that fermentor in the water filled tote till around 9:00PM. The temp was steady at 65degF. I removed it from the water and this morning with ambient room temp at 62degF the beer is chugging along at 70degF. This Brown's OG was 1.056 and was mashed at 150-152degF so I'm figuring...

Well I had to take some action with this fermentation. The ferm. temp. went from 70degF to 78degF within a couple hours. I set up the fermentor and tote in my bathtub and filled the tote with 62degF water to cool this thing down. Here's hoping it will level out around 65 - 68. So what have I...

YIKES! I racked onto that S-05 yeast cake at 11:30 this morning. I poured the wort through a strainer to catch the hops and break matter and then rocked the bucket a bit after the lid was on. It's 12:53 and we've got serious airlock activity! The airlock is one bubble after another. I put the...

Doughed in!... "Brown Trout Pee - American Wicked Brown Ale" 7# Maris Otter .75#Crystal 60L .5# Special Roast .5# Toasted Oats .25# British Chocolate Mashing as I type at 152degF. Hit the mash #s on the head. Will collect 6 gallons to boil down to 5. Hop schedule follows: .75oz Magnum 60m...

So this will be my first re-pitch on a yeast cake (Safale US-05) this weekend. As I said earlier I've got a 1.060 Wicked Special Bitter that has been in the primary (Ale pail) for three weeks. I'm going to brew a 1.048 American Brown and rack it onto that yeast after I rack the bitter over for...

So I have a 1.060 Wicked Special Bitter that's been in the fermentor (S-05) for 2 weeks. Reading this thread has got me thinking that I'll brew some kind of American Nut Brown this weekend and rack onto that yeast cake. Any suggestions? I've got Magnum, Nugget & Cascade whole hops in the...

Sounds like a perfect time to "no chill" till that starter is ready!

Hence the "Rough clone" in the title. I guess it is "very rough" and all references to Torpedo shall be romoved. Sorry. Edit: Unfortunately I am unable to edit subject title to remove Torpedo reference.

I understand that dry yeast viability is improved with rehydration prior to pitching (according to Jamil anyway). To re-hydrate I boil 1 cup of water to sterilize and then cool off tin foil covered in a pyrex measuring cup. When the water is below 80degF. I sprinkle the yeast into the water...

9 lbs. of Pearl Thomas Fawcett Pale Malt (Mash) .5 lbs. of Cara-Pils Dextrine (Mash) .5 lbs. of British Crystal 50-60L (Mash) .5 lbs. of Oats (Flaked) (Mash) .25 lbs. of Biscuit (Dingemans) (Mash) .75 oz. (21.3g) of Magnum (14%) boiled for 60 minutes. .5 oz. (14.2g) of Cascade...

11 lbs. of Pearl Thomas Fawcett Pale Malt (Mash) .5 lbs. of British Crystal 50-60L (Mash) .5 lbs. of Biscuit (DeWolf-Cosyns) (Mash) .13 lbs. of Melanoidin (Mash) .75 oz. (21.3g) of Magnum (14%) boiled for 60 minutes. 1 oz. (28.3g) of Nugget (13.5%) boiled for 15 minutes. .5 oz...

So if one were to "no-chill" in their brew kettle with a decent fitting lid I assume you'd want to transfer to a fermentation vessel and pitch as soon as wort temp allowed? What is the safest length of time you could let it go before pitching? What room conditions should this "Brew Kettle...