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Went to lhbs to pick up an ounce of hops. I asked the owner for something "different". First thing he suggested were Ahtanum. I have never brewed with these before, nor do I think I have had a commercial brew where they were dominant flavor. Now I only have an ounce, and I was binding of...

Woohoo brain. I shall reward it with beer and low country boil tomorrow. Thanks.

I am having a party at our lake tomorrow. I will have beer on draft via a Beermuncher style rolling kegerator. My question is this. I keep my tank/regulator in my fridge normally. I don't know if I will be able to fit it in the insulated area with 3 kegs. Will I have to readjust my...

Is it possible to show signs of oxidation in a batch after 3 weeks? I brewed an English special bitter for a party about 4 weeks ago. After a week on the gas it tasted great. Took a sample now, and it seems the color is a tiny bit darker, and the flavor is a little "different". I understand...

Ok, I brewed the above English Pale Ale. It's about at final gravity (1.014, expecting 1.013). So I have that one about done. Will keg, force carb and add gelatin. After a few days I will jump it to another keg under pressure. So about 2 or 3 more days for this beer. I decided against the...

He drinks breastmilk and water .... I actually like the sweet stout idea.

OK, I would like to do an APA, but I have Whitbread (1099) on the stir plate already. I was making a starter for another batch, then my wife gave me to go ahead to brew for the party. I was thinking of doing something similar to New Castle Summer Ale. I know it's not the most popular beer...

OK, the Kolsch is in. An IPA might be too much for this crowd. I think a solid APA could do. Any good recipes in mind using 1272 as the yeast. I have just about any specialty grains on hnad, and plenty of Maris Otter and Extra pale Maris otter as base grains. For hops I have Cascade...

Not for my boy. He drinks from the tap, mom.

Really?? I was under the impression a Kolsch needed more time to age. I have half a pound of hallertauer hops, and a bunch of Kolsch yeast, just need to cook up a starter. Any recipe suggestions?

Just got the go ahead to brew the beer for my son's first birthday party. We are having the party lakeside, and I am making a low country boil for the food. There will be a mix of people there that drink the typical BMC and that drink good craft beer. I am slated to brewing two kegs. The...

Ok, perhaps it's just slow to finish. This is yeast I top cropped awhile ago, but the starter took off, and I pitched a 2L starter. I just expected this to be done rather quickly because I over pitched .... Guess not. I also wasn't able to top crop this any because the krausen dropped so...

OK so I brewed on 6/3. OG was 1.049, right now (6/8/2011) it is sitting at 1.020. It has been hanging out around there for a few days. The past three days it has dropped maybe 2 points. I only started checking the gravity because I noticed the krausen dropped after 3 days. This worried me...

Anybody else have any recipe suggestions? This is a style I haven't quite nailed down yet. I was thinking some honey malt, as I have some of that one hand, as well as melanoidin. Any suggestions are welcome, other than a yeast change. I am definitely going with WLP007 at this point.

This is my recipe, defnitely willing to make changes if you have any pointers. Batch Size: 5.00 gal Boil Size: 6.11 gal Estimated OG: 1.047 SG Estimated Color: 16.7 SRM Estimated IBU: 22.5 IBU Brewhouse Efficiency: 85.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount...

So have you used this before? It is supposedly dry Whitbread strain. Do you know if it has a similar profile Whitbread?

Whenever I use Chico, no matter which lab, I get 80% attenuation, and the hops always dominate, not the malt at all. And the ester profile is not right for an English ale, IMHO. With WLP007, the low end of attenuation is 70%, but 1056 is at 73%. I have no experience with Denny's favorite, so...

I would think 1056 would be out of place, at least in an English brown ale. It's actually a bit more attenuative that 007, and would be lacking the ester profile ... I could be wrong though. If I use this in a brown, I will probably mash in the 156 range to keep the FG a bit higher.

I have a starter going of WLP007. I was planning on brewing a brown ale, but now am concerned that this yeast may attenuate too much for a brown. Would this yeast work well in a brown? If not, what would it be good for? I want a malt forward beer, but nothing big. if this is not good for a...

Letting it go for the 90. Thanks for the input.