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Yes. I read WAAAY back in this forum about a member that used the WY1968 in this recipe. Ever since I tried it, I've never looked back. WY1968 has now become one of my house ale strains, and it does REALLY well in this recipe. I highly recommend it. It floccs out really well leaving a nice...

Another 'thumbs up' for this recipe, not that one is needed. Neighbors, friends and I killed a 5g keg of this in exactly two weeks. I think that's a record with my brewery. Note to self: never brew less than 10 gallons of this. Thanks for the recipe. Where do I give all the thumbs up, 5...

Just wanted to post my findings from biggben's tweaks (found on page 10 of this thread). I swapped out the 80' with 60'L and also used 1968 ESB (2L starter) and it was GREAT. Had multiple 'African Amber afficionados' drink bottles I shared with them and they swore that I bought a keg of AA and...

I boiled up 10G of this now 22 days ago. I did a yeast starter/step up of 1 1056 smack pack in 2L starter (on stir plate) then decanted, then put that cake on another 2L starter on stir plate. I then pitched that 2L cake as close to split evenly between the two 5 gallon carboys. I pitched...

I've had a double batch in crawl space for a couple weeks now. It only has CO2 pressure on it to keep it clean, it is not carbonated. Do you suggest carbonating before I age it, or wait until after aging to carbonate? Any input welcome. Cheers...

I brewed this one up and, by the weight of the keg, would say I have about half a pint left. The only bad thing I can say about this one is that I only brewed 5 G of it. I'll be doing a double batch this weekend in hopes of it lasting a little longer. With the friends that now know I will...

I just boiled up 10 gallons of this 3 days ago. Now on 2nd full day of ferment and 2nd full day of it in my 60 degree crawl space. The thermometer sticker I have on each carboy shows right at 72 degrees, and there's about 2" of kreusen on top, airlocks are doing drum rolls. The air coming...