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I think you can solve the 48hr limitation with a cask breather. It allows you to hook up co2 to the top port but keep the cask at 1 atmosphere of pressure so you don't force carbonate at all. Of course, you still need to keep it cool/cold in a place where you can get beer out of it. :)

Wrong. The only way is to dump it and fill it with beer.

That will work fine. It won't be exactly the same beer of course, but this recipe is far and away the best English IPA I've had. Commercial or otherwise. That said, I personally didn't care for the Chinook as dry hop. YMMV

@ThreeSheetz, I think you're gonna need a pump. Put the fermenter in empty and pump in the wort. Then when it's done, pump out the beer.

This is correct. However, you will do no harm to the beer leaving it on the yeast for up to 4 weeks. In fact, it can only help.

@2005732, here's a Robust Porter recipe that follows Brett's 3-2-1 principal. BTW, it won gold at the NHC! http://wiki.homebrewersassociation.org/DreadedRobustPorterNHC2011 P.S. All gold medal recipes from the NHC, going back to 2004, are available online, here...

Thanks giraffe! To be clear, are you saying that you wouldn't be concerned with doing a protein rest or that you wouldn't be concerned about negative effects of a protein rest? :)

That's very interesting Yooper, thanks! Eric Warner's triple decoction schedule that AJ mentioned above goes 122 > 147 > 159 > 172, if I'm not mistaken. Now I'm really not sure what to go with. I suppose this could be a good opportunity to experiment and report back.

Thanks for your reply AJ! Sounds like a decoction mash might be the way to go.

Hey all, My next brew will be a Gratzer, smoked wheat beer. The grist is 100% wheat. Mainly weyermann oak-smoked wheat, with some midnight or chocolate wheat for a dark color. I would, of course, use a generous helping of rice hulls too. (1 - 2lb in a 10gal batch?) I am trying to decide...

Hi AJ! So do you mean to say that you should just mix them in before beginning the vorlauf? Seems obvious but I haven't heard this before. Good call!

I know this is an old thread, but in case anyone is interested, the following link seems to have greatly improved the clarity of my beer. Also, it's super easy. I also use the Brunwater spreadsheet for water adjustment, and because of that I usually don't have to add any calcium to the boil...

This one is very red: http://wiki.homebrewersassociation.org/WestCoastBlaster

True! Here is the BN Brew Strong episode on the topic: http://thebrewingnetwork.com/shows/667

Hi mrbowenz, I know this is an old post, but would you mind giving some insight into your fermentation schedule/process for this beer? I'm specifically interested to know if you crash cooled early, or right after FG was reached, to preserve yeast character. Any help is appreciated!

I recently got a very helpful reply from the head brewer at Shepherd Neame on the topic of achieving proper English yeast character. Link below. https://www.homebrewtalk.com/f13/brewer-english-pa-diacetyl-character-453377/ If you're too lazy to read, or don't understand the English brew...

Here's the orig email: Hi there, First let me say that I am a big fan of your beer. I recently had Spitfire on cask in a Toronto pub, and was really blown away by the flavour. As the subject line says, I'm a Canadian homebrewer, and I would love to be able to replicate the flavour I...

I just got an email reply from the head brewer at Shepherd Neame in the UK. He gave me some great insight into the recipe and procedure for their Spitfire pale ale, which I had on cask recently. It was delicious, with a very nice diacetyl character. I'll post my email and the reply below. This...

No ideas?

Hey, so I've just gotten into adjusting my water and it's not nearly as complicated as I'd thought. (Thank you Bru'n Water) I understand that chloride and sodium enhance malty flavors and sulfate enhances hop flavor, but what levels of these three (or any other) components work well for sour...