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Thanks that's what I thought but its been a while.

Last saturday I brewed a "10" (ended up closer to 9) gallon batch of scottish ale in the traditional manner using all pale malt and a scorching hot boil kettle. This gave me the idea to do a side by side yeast comparison using identical wort, the same model carboys and the same temperature. I...

After a lengthy hiatus from homebrewing I am finally back into it. Just brewed a Scottish ale to form a nice yeast cake for my winter barley wine.

establishment

It all boils down to the thermal conductivity coefficient 'k' k for stainless steel 16 W/m*k k for Copper 401 W/m*k http://www.engineeringtoolbox.com/thermal-conductivity-d_429.html copper is roughly 25 times more thermally conductive. Meaning that one would have to use about 25 times...

Does anyone know of any brewpubs or microbrewers that will fill a cornie in Columbus, OH area.

slap...............................

I had a sam adams Honey Porter a while ago that was not wonderful. It tasted like honey with a hint of beer. I'm usually fine with honey in beer as long as it is used as a fermentable, but this was used as a post fermentation flavoring. I did drink the whole thing because I cannot bring...

The recipe you have listed is very close to a Maibock I brewed almost two weeks ago. What are you looking to get out of your beer?

major........

I just noticed today that Northern Brewer's malt prices just jumped $.50/#. Is there a malt shortage or is this a normal yearly price hike? If anyone has any hypothesis or information on what may have caused this it would be much appreciated.

I have mine at the factory setting. I closed the gap a bit for a couple of batches and the sparge was a incredibly slow opened it back up and everything ran fine.

I have a Belgium Golden Strong ale aging in a dark corner of my basement right now. I hope to forget about it until at least spring. God why is it so hard to age beer?

Conditioning.......

Saturday/Sunday brew session 5 gallons of Maibock and 5 gallons of Irish Ale. The crush on the Maibock grain was too fine and resulted in a 14 hour sparge (the decoction probably didn't help any either). The Irish ale went smoothly, but in all it was a 22 hour brewday.:tank: note: I did...

that makes more sense

there might have been some concentration from the boil off but not alot. my projected OG was 1.044 and i got an OG of 1.051. I then used promash to find out what the eff would need to be in order to get the OG i had using the grain bill i did. and the grain was crushed with the rollers set...

I brewed a Belgium Golden Ale yesterday that and got 98% eff. using a 3 hr direct fired slow ramp up from 99 to 168 and transferring to a 5 gallon rubbermaid cooler lauter tun and doing 1 gallon sparges until the wort was running clear 6# dingemans Pilsner 1# Dingemans aromatic 1#...

sounds like its a good time to start growing my own hops

sorry dual post