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Is this a pooka from NC?

Not 1 gallon but 1 quart. Or more like 1.5qt per pound of grains.

Hello yeast lovers, I am among a number of homebrewers who post videos on youtube. Many of us have started posting weekly homebrew updates. The homebrewers who participate tag their videos with "homebrew wednesday" so it can be searched for. As well as whatever topic the week's update is about...

Welcome from Dayton.

It was an ESB. Some folks on youtube are doing a yeast experiment where everyone uses the same grain bill and hops but with different yeasts then they share bottles. I was running a test batch being as I hadn't done a partial mash before so I figured I would re-use the grains. Not counting the...

Ok well my later "re-mashing" yielded a gallon of 1.025 wort. 1lb of honey brought me to 1.060. Re-pitched a Nottingham slurry and it is chugging along nicely.

Has anyone done this? I am thinking of using a partigyle method and using these late runnings for a braggot. Any opinions, experiences or advice?

Very nice. If you still have some come tax check I may have to hit you up. I am new to dayton and don't know many folks around here so finding equipment gets to be a challenge sometimes.

PM sent on the European. edit, your pm box is full.

Grrr, guess I should have read up a bit more. My all Cascade Pale with 1/2oz dry hop tastes like fresh mowed grass. Same as the original poster, my bottles usually carb in 3-5 days so I decided to test one early and UGH. It is well carbed but my god the green flavor is really up there.

Happy Homebrew Wednesday On Sunday.

Yea looks like a simple Pale Ale. I didn't use Crystal in mine but rather Munich and Carapils.

8th time is a charm. Though I wonder what the Hospice was that put me on hold.

The guy at the LHBS said the same today. He broke out the Brewing Classic styles and Jamil said the same about using the light extract. So that's what I got. I do not have more chocolate on hand, this is what I have thanks to the Pay it Forward. 10oz Briess Black Patent 12oz Breiss Special...

I am on generation 3 now with my Nottingham. I heard Jamil on one of the Can You Brew It shows say that he believes yeast doesn't really come into it's own unique flavor til between the 3rd to 8th generation. Hence developing your own true house flavor.

So thanks to the Pay it Forward thread and iaefebs I got a selection of specialty grains in and I wanted to try something new. Let me know what you folks think. So I got all those specialty grains and I wanted to try something with them so check this recipe and let me know what you guys...

Awesome man. I moved to Ohio recently from Indiana and have yet to meet these kind of folks. But I am really happy for your meeting a new group of guys to hang with.

I plan on trying this also and found a good spot of organic hazelnut extract. Organic Flavoring Extracts from Mountain Rose Herbs I am halfway through drinking my first Brown and I am positive I want to make another batch ASAP so I was debating additions for secondary.

Oh and FYI, I found a site called Hopville that is a large recipe database and it does allow you to search by ingredients.

I was wondering something like that. The Brown I am drinking now has 8oz Caramel 60 6oz Carapils 4oz Chocolate I think it has a great rich maltyness to it, but some buddies think it needs more hops to even it out. Too bad hop heads, I like the rich maltyness and I agree those sound like they...