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Of course you have to use Sterling hops!! May have to try this one.

Worst beer for me is that smoke beer shiner put out a few years ago. Felt like I was chewing/drinking on a damp campfire. Blech.

Update: it has mellowed nicely, I brewed 8 more gallons, still not a fan but it is my "gateway" brew for all the BMC drinkers. I see it's a hit for others so it will be staying in rotation.

Thanks all, I will RAHAHB!

So, I am seven days in and it tastes like rice, is that normal? This is so far outside what I normally brew I have no reference for the flavor of the wort. Thanks in advance.

Yes post one is what I did, mashed at 152 and both the OG and FG were spot on. I did over sparge about a quarter gallon more than called for but it turned out fine

I have both in the primary, they are quite different SP seems brighter on lemon flavor and hotter and HL seems a bit more mellow and drinkable in larger quantity but less in your face lemon

For the record, this is the best beer I have made to date. Smooth and very very close to the real thing. This will be in the regular rotation in my brew house for sure. Thanks for all the great info and helping me improve my technique.. Next up cream of three crops..

I've had good success both ways- what I think the objection seems to be is not rehydrating before pitching into a starter or any wort. My take away from the book titled Yeast from White and Zainasheff was that under pitching was more common than over pitching and easily corrected by a starter...

Just pitched this, was my first all grain. Mashed at 152 which ended up working but was two degrees hotter than planned. I did two starters LHBS was out of British II so I spit this into 3 separate batches. One with Nottingham and 1056, one with American ale and Safale05, and the last pitched...

Has any one used sweetened dry lemonade powder to prime for an added lemonade kick?

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