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While it's not in the usual macro lager category, Boddingtons Pub Ale (the AB brewed nitro can 4 packs) is something I enjoy once in awhile... Does that count?

Pm'd

Sounds like a classic and perfectly normal Windsor ferment to me. My extract BBP also finished right at the high 1.030's which annoyed me at the time, but the proof was in the taste ~ great beer. I used 2 more ounces of bourbon than they called for, but it's an awesome kit either way.

Bought this while on vacation in FL - went to grocery store one day around 8/23, no flipside, went back the next day - Flipside cases everywhere in said store. Case date was marked 8/14/13 - awesome bitter dry beer with a seemingly huge(er) SN house bready character than I usually pick up from SN.

Anyone got an idea for a plastic lid for a megapot. I need one for my 10 gal version so that I can cut a notch out of it for the whirpool chiller setup, rather than cut my stainless lid. The pot diameter is 17". I'm out of ideas, and I'd prefer it to be something I can get locally (target...

Perfect, thanks man.

Help me out here: Looking to order the inline SS chugger pump from BobbyM's site with camlocks. My intent for this pump is to set up the jamil style whirpool chiller. From my kettle now I have: 5/8ths OD 1/2" ID hose barb from Bobby's site, connected to pushed on 1/2" high temp silicon...

Nope... Ship shape. Kidding of course, yikes man.

This yeast has to be hands down my favorite British yeast. I've made the Shakespeare Stout Clone, 2 innkeepers and a summer bitter with it. Just a terrific stone fruit apricot thing and great malt character - but yeah it kicks off some serious krausen that sticks around forever.

This one will tell, you all you need to know: http://onebeer.net/batchspargecalc.shtml I input usually 1.5gal over my desired batch volume for boil off as that's what my system seems to boil off. Apart from temps for strike, that calculator has been dead on accurate for me since I started...

I was floored by the idea too, such a simple and easy way to see if a hop is even in the ballpark of what you are looking for. Do twist offs recap enough to hold carbonation?

Besides the star San spray bottle, this has to be without a doubt the most useful DIY gadget I ever put together... Ever. It's saved so much co2, I clean beer lines with LLC after every keg kicks because its so easy with this thing and now I can sanitize my new beer gun. Great build.

I'd have to see a significant difference in aroma and flavor perception from the Belgian goblet/snifter glass to consider these. I imagine compared to a pint glass anything bowl shaped has to be better. Either way, good to hear those who bought them like them.

Unsure if legal even applies, but an episode of Brewing TV showed Worth Brewing's 10 gallon system and a few scenes showing the owner/brewer cleaning multiple cornies. Given that he double batches into fermenators, serving out of 5 gal cornies would certainly seem reasonable.

^^^ if it were my batch I'd do one of the following based on your ferment temp options: 1. More yeast derived flavors - I'd pitch at 62-63 and put it in your 60 ambient spot for 24 hours then move to your office where it's 72 and let it rip 2. Less funk - pitch at 62 and keep it in your...

I pitched at 63F and set the fridge to allow the beer to free rise to 67f (probably should have let it go to 70-72f) and then at 30 hours in, and for arbitrary reasons I bumped the temp to allow the beer to ferment at 69f. After the 3rd day I pulled it from the fridge to let it free rise to...

Not at all.... 5.5 gal 1.040-1.043OG 85% effic (my efficiency is through the roof on low gravity beers, so keep % the same but adjust for your system. Also, I brew for 5.5 post boil.) FG 1.003 (wasn't looking for this, but oh well) 4.5lb Belgian Pils 2.75 Vienna 12 oz Torrified wheat Mash @...

Finally tasted mine after a couple days in keg after force carbing, and even after finishing at 1.003, this is great stuff and goes down like nothing. My experience with Saisons is limited but I'd say mine with this yeast is too clean and would have benefited greatly from an increase in temp...

Finally brewing this up tomorrow with the only subs being 40L crystal for caramalt and s04 rehydrated. I'll still pitch at 63f and then allow to free rise and hold at 66f for 3 days or so, then a dry hop addition at day 4-5 with the second dry hop going into the keg. Can't wait to see how this...

I pitched one rehydrated pack into 63F (5.5 gal @ 1.045) wort and set the fridge to allow the beer to free rise to 67F at which I'll likely hold it there for 36 hours and then let it free rise to whenever it wants. I saw activity this morning roughly 17 hours after pitching.