Recent content by jcole

Its a great one. I need to brew it again soon.

I'll take a shot at some of your questions off the top of my head. I use the standard formula of 1.25-1.33 qts/lb. I also just eye-ball it so that there is enough water in there to have a very thin layer on top of the grain bed. You're going to lose some heat when you combine the grains...

Has anyone done what they would consider to be a successful clone of this yet? I'd like to brew it this weekend if possible. I was thinking about using this recipe: http://www.britishbrewer.com/recipes/english-pale-ales/fullers-london-pride/ Thanks, John

Yeah, or just go with 6#. The recipe will still be good. I'd output a modified brew sheet for you, but I'm away from my software.

Hi Wookie, I can't speak mashing in an orange drink cooler, as I mashed in a 5 gallon stock pot using DeathBrewer's method. Comes out great. What's the issue, not enough room for 6.75# grain in your cooler? John

I haven't quite replicated Mirror Pond yet, but I've come up with a really nice English Pale Ale recipe which is in the ball park. It uses the White Labs Dry English Ale yeast strain.

Hmm...that's too bad. Thanks for the info David.

I recently discovered that I may have a gluten allergy. I've been investigating the whole gluten-free beer thing with Sorghum and brewed my first batch of 100% gluten-free beer a couple of weeks ago. That said, I'm not quite ready to give up on the barley so I'm exploring options to reduce...

I'm in agreement with Orfy here. I've brewed my Deuchar's inspired recipe three times now and it gets better each time. It doesn't taste a lot like an Deuchars, but I've received great feedback on it and its one of my favorite recipes now.

Thanks for all of the info. I've used the Burton Ale strain before on a porter with interesting results. It might make a good choice for the recipe I'm experimenting on now. What the season on these other specialty strains?

Thanks undallas. I'm checking to see what they have in stock. Have you used Essex or Nottingham before? Any insight or recommendations?

A recipe I'm working on calls for "a top fermenting Northern English Ale strain, like Burtonwood, Twhaites (but not Robinsons)". Any close matches to this in the White Labs or Wyeast lines? John

I have a recipe that calls for Carogold (or Caragold?) Malt. Does anyone know what this is? I'm not seeing it listed in BeerSmith and my local HBS may not carry it either. Is there a good substitute? Cara-pils, Carafoam, or something like that? Thanks, John

Wouldn't the easiest thing to do be to get a fridge that could hold two primary fermentation buckets and control the temp that way? I know it ain't the cheapest solution - but it seems like the quickest/easiest. Any problems with doing it this way?

This can be an issue here in Texas during half the year.