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I have the following for sale if you're in the SD area: >10 gallon Blichmann Boilermaker kettle w/false bottom >70,000 BTU propane burner w/tabletop stand >6 gallon glass carboy >Electric heating mat (for fermentation temp regulation) >Lerway 110V All-Purpose Temperature Controller+ Sensor 2...

Yeah I was checking them periodically like I said. The carbonation felt a little weird but like you stated, 3 weeks should have been plenty. One thing to consider though... my pint bottles seemed slightly more carbonated than my bombers. Coincidence?

No I definitely used just under 5oz. I did sound uncertain in that post, sorry. I remember weighing out to about 4.75oz of dextrose. I fermented for 2 weeks in primary (i don't usually use a secondary) and bottle conditioned for 3 at around 70 degrees. Then they went to the fridge to sit about 2...

Well after much deliberation I decided I under-carbed this one pretty good. Couple that with my OG of 1.065 and I got a very boozy ale. I really think my perle and London ale yeast substitutions have given this beer a truly peculiar character. I think I used just shy of 5 oz of corn sugar for a...

Well I just finished brewing this recipe this morning. My God the honey aroma was amazing. The whole thing smelled just like honey wheat bread. My gravity after cooling the wort was a bit high though, about 1.065. My temps may have been off a bit during mash and sparge. We'll see what happens.

Ah. Good question too.

You know, I forgot to ask... what it's the size of the boil and the sparge?? I'm still pretty new at this. I didn't seem to see it in the OP.

Just bottled this recipe last weekend. Cracked open a bottle today and boy is it delicious. I screwed up the hop additions, accidentally adding 2 ounces of centennial at 45 minutes instead of 30 and 2 more ounces at 10. Even so it came out alright. My OG was 1.079 and FG was 1.012. Adjusting for...

Cool. Thanks. :)

Cool. I'll give that a shot. Thanks for the advice. I really dig friendly atmosphere here. One more question. I don't have the the capability to ferment at 61. The lowest I can keep it is between 64-66 degrees. Should I expect much ester production at that temp?

New to the forums. I'm going to try your recipe this weekend for my 2nd ever AG brew. However, due to availabilty, I will have to substitute Perle for Challenger and WLP013 for the Danstar Windsor. Curious how this may alter the overall character of this beer. I also plan on using a Belgian...