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I'll give it a shot.

Vicotory Prima Pils is also another great example of a smooth, hoppy pilsner with moderate gravity

Brewing a Southern English brown right now Hit my mash temps spot on, it's a beautiful balmy 57 in New Jersey, what a day!

That's what I figured, I just feel like a doofus for messing up what was my best looking starter... As for your concern MTBfreak03, I'm not sure. I generally don't get any krausen on my starters, so its never been an issue.

Its for a five gallon batch and I pitched one smack pack. What do you mean there is a surprising amount of yeast in the liquid? Isn't that mostly what I lost then? Thanks for the quick response!

Hey guys, So, had a starter going for about about 36 hours of some Wyeast 1318 London Ale III for Southern English Brown I'm brewing. I don't have a stir plate, but i use the "shake it when you see it" method. That being said, I woke up this morning to se a nice 3/4" band of yeast on...

Did you use a starter originally? If yes, then just pitch the sugar, no worries. If no, then I'd still say pitch the sugar, very slight almost negligible worry.

It looks okay to me, perhaps the OG is a little low, might want to consider upping that bit. Also, for an American IPA, you'll want to move and/or add some late hop additions...15 minutes, 10, flameout etc. you're going to want that aroma! Right now you have more of an English IPA I think.

So I've come to my conclusion: I love this spreadsheet. For me, it beats the brewing software by leaps and bounds. It's simple, easy, comprehensive and free; what else is there to ask for? CP thanks for making this available, I am definitely a convert. Two brews down, all of the calc's were...

Hey CP, So I used your 2.0 version for a tripel I brewed and everything went great! Volumes spot on, temps spot on, it was probably my most successful brew day to date. My only question is regarding the mash ratio. While the 50% mash 50% sparge worked well for me when I tried it, I can't help...

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Thanks for the replies! I've never used biscuit malt either, but am a big fan of that flavor so that's why I put it in there. Amber malts seems pretty similar, but I hear it's pretty strong. Would one pound of Amber be overpowering?

Hey Guys, So I've been brewing for about a year now, but this is the first recipe I've made completely on my own (with DGB's help of course). Most of the recipe's I've used I found right here, so I figure this is the place to get help with my own, right? Anyways, Here it is: English...

Not sure if its been mentioned, but Princeton Homebrew in Trenton is worth a visit. Always stocked and fresh, decent prices. Joe, the owner, is a great guy and always willing to help.

The mash amount for a test recipe seems a bit high. What is the ratio you use to figure that out? Also, what is the "Mash ratio" cell?

Thanks for the quick replies guys, I really appreciate it. I do have that yeast band on the bottom, guess I just missed the fermentation! One more question though, does that band ONLY show up if fermentation has occurred? Can't the yeast sink down there even if they haven't fermented anything?

Hello all, So I made my first starter yesterday. Used about 3/4 of a cup DME in ~1000ml of water. Pitched a White Labs Belgian Ale vial yesterday around 2:00. It's been sitting in my basement around 70 degrees. Still no sign of activity. I usually wouldn't be worried, but I figured...