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Pick me, please.

Yes, please.

Sorry to see this recipe slip from the first page. It's a solid recipe, and I've brewed it many times (I sub victory for the toasted Maris Otter). Not only does it taste great, but I've placed in several competitions with it, including the Bluebonnet, the Celtic Brew-Off, and the first round...

I'm in.

Thanks for the reply. And I saw it before I went to AHS at lunch. Should I use a 1:1 substitution?

I really want to this recipe this weekend, however, I didn't toast any MO. I assume I'll be close if I just use an additional pound of MO. Or is there something I can pick up from AHS that will be close?

Mine's been fermenting at 60 degrees for about 11 days. I plan to let it go for at least three weeks, but I was wondering if it would hurt (or change anything) to let the temp come up to 63 or 64 degrees for the last week. I want to stick something else in the fermentation freezer, but I...

This is probably painfully close to showing off, and I don't mean to hijack your thread, but I really like these pictures. Multigrain Oatmeal Bread Sourdough Seed Bread Sourdough bread baked in dutch ovens And finally, my first spent grain bread. It was a busy day. Brewed 5...

This the recipe for No-Knead Bread, adapted from Jim Lahey, Sullivan Street Bakery printed in the NYT in 2006. http://www.nytimes.com/2006/11/08/dining/081mrex.html And of course, there are sourdough versions. http://www.breadtopia.com/sourdough-no-knead-method/ I've made both of these many...

There's some good stuff on sourdough there, too. You should send off for this one: http://carlsfriends.net/ I've used it for a few years, plus it's free.

Take a look at http://www.thefreshloaf.com/ It's the bread baking version of HBT. -peabody304

I'm going to brew it on Saturday. It will be third BCB brew as well (unless you count Apfelwein which would make it number 4). I made the BCB Kolsch recipe back in March (wife loved it), and tried washing the yeast for the first time. I made a starter on Monday out of the washed yeast and...

I've been thinking about doing this for a while. I've got some Kolsch yeast I washed; I need to see if it's viable. Ed, have you made any changes to your original recipe? -peabody304

I'm in. -peabody304

I have a related question. I brewed Ed Wort's kolsch on 3/13. It was in the primary for at least two weeks. I then cold crashed it for a few days with gelatin and then kegged it. (I don't have the exact dates as I'm in Romania for a couple of weeks and don't have all my notes.) It's been at room...

I'll play: AHS Ameican Amber (extract) AHS London Pub Ale (mini-mash) BCB Haus Pale Ale (all grain) Orfy's Boddington Bitter (all grain) BierMuncher's Centennial Blonde (1 gallon BIAB all grain) AHS Anniversary Bonde Rye (extract) BCB Kolsch (all grain) Biermuncher's Cream of Three...

I brewed a one gallon batch of this (BIAB) on 2/26. OG 1.045 (I was just messing around with BIAB and boiled in an unfamiliar pot on the stove, so I had more boil off than I expected, thus the higher OG.) Fermented 2 weeks at about 65 degrees. Since it was a short gallon, I didn't want to...

This was my third all grain; the first two were BCB HPA and Orfy's Boddington clone. I brewed it on 3/13 (OG: 1.049) and, after two weeks in primary at 65 degrees, it looks like we've reached a FG of 1.007. It looks and tastes great. I'm going to leave it at 65 degrees for another day...

5 gal AHS Amercian Amber 5 gal AHS London Pub Ale 5 gal EdWort's BCB Haus Pale Ale 1 gal BierMuncher Centennial Blonde 5 gal Orfy's Boddington's Bitter 5 gal AHS Anniversary Blonde Rye 5 gal EdWort's BCB Kölsch 5 gal BierMuncher Cream of Three Crops 9124.5 + 36 = 9160.5

I stumbled across this recipe the other day, and after reading all of the 80-plus pages, I think I want to brew this beer this weekend. I do have a couple of questions about how the recipe has evolved. On several occasions, BierMuncher has posted that he now replaces some of the corn with...