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Ok. I have the digital deluxe version of this book and there is a typo in line 5 where they added the words grain bag. In step 8 they added the line: “A bucket fermenter will assist in the transfer of cranberries.” But I don’t see any other reference of putting the cranberries into the...

Finally getting around to making this soon. How do you handle the cranberries after the soak? Purée them in a blender and add the water and fruit into the boil? It makes mention of putting them in the fermenter too, but no real directions. Help?

2118.5 + 5 ordinary bitter + 5 brown porter =2128.5

Looks great. I think a lot of people would consider this a Session NEIPA... bet the post traffic would skyrocket if you renamed it. Two questions 1. Do you notice any color change or hop flavor decrease after a month in the leg?(if it lasts that long) 2. Thoughts on adding hops to the keg...

Any tips on water additions for this? I use RO water and build from there using bru’n water. Not sure how to treat the cherries and honey.

Thanks for the tip. I will look up alpha amylase. I was going to use CBC as it looks to be made for this. http://www.lallemandbrewing.com/product-details/301/

I just brewed my 4th beer using RO water and adding salts and the difference is astounding. I did the oatmeal stout, English ordinary bitter, and Scottish heavy, and am fermenting the brown porter all from brewing classic styles. I tried a few different mixes but I like the bru’n water balanced...

TLDR: Help me dry out my aged stout. Give me ideas to dry out a bottles beer. Scroll down for experiments. Need some advice folks. I brewed an imperial stout about 2.5 years ago for a friend moving overseas for 4 years. The ideas was we would split the bottles and drink one every six months...

Oh good point. I am making some old ale with that in mind, so should just continue the trend.

Thanks guys. I am going to make a 1 gallon batch of this up for Thanksgiving this year. I figure it needs to condition a few months.

That makes sense. It was 2008 when I was there. I wasn’t a homebrewer at the time, but it couldn’t have been more than 2-4oz for the whole 15gal keg. They talked about letting it mature for 2 weeks before taping but that the flavor of the beer would change as time went on. Curious as to what...

Does Mac and Jack still add the “bung” with hops attached to the finished kegs? I remember when I was up there a few years ago it was a proud part of their process as they had to have the special kegs to do it. If so, it this considered a second cold dry hop?

Thanks for this. I have this book, but have been scared to commit 5gallons to this recipe. What fermentation temp do you use with this yeast?

I love my classic and it just keeps going. I bought the thermopop for my dad and father-in-law and they are pretty sweet. I would actually recommend them for most people if they don’t cook a lot.

Thanks for the recipe! I had a session Citra Wheat Saison recently that was great. May try this one with 1318 and 3711. Edit: Could you use .5 of Golden Naked Oats in place of the C20 and Oats or should it be increased?

Oh man, this was my weekend! 3 days of trying to cut a hole in my keggle for a ball valve. Go to harbor freight and pick up some new step bits ($5-$15) if the one you have look worn. Then: 1. Look up step bit keggle on YouTube for a good video. Below are the tips he gives. 2. Go slow. Really...

That’s a heck of a teaser. Would you mind sharing the recipe? Interested in how it compares to African Amber.

I was looking to make a Scottish ale for summer. What keg pressure do you carbonate them too and what serving temp? I know usually they are warmer (55 degrees) and 1-1.5 vol of Co2, but didn't know if that changed when serving for summer. Thanks for sharing the recipe!

Reviving this old thread, but how did this come out? Since you have access to the original, how close was it?

Hey Brewcat and Dwightr8, This has been a really interesting read. Just curious how your guys last batches came out. I used to love this beer and Seattle, so just looking to make something similar to that taste. Does the the 120L taste better than the 80L or just what they used at Mac and Jacks?