Count me in too.
There was a great BrewSmith podcast (episode #168 ) with John Palmer three weeks ago discussing what @martin mentioned about raising the temperature.
They discussed raising the temperature a couple of degrees near the end of fermentation to assist in diacetyl conversion and yeast clean up of that diacetyl. Most of the discussion revolved around…[Read more]
I will be at the meeting tomorrow night so I could pick up my two kegs if they are ready.
But I won’t be set up to use them until the fall, so if other people want theirs earlier, I don’t mind waiting.
I didn’t check the forum this weekend. I’m sorry I missed the pickup. Thank you for holding onto them for me. See you at the Apr meeting.
I’d love to get two ball locks too.
Payment Sent. Thanks a lot for putting this together.
East Kent Goldings
The image attached shows all the beer lined up in order.
Irish Red Ale
5gal batch size
ABV – 5.1%
SRM – 23.6
IBU – 22
84% Pale Malt, Marris Otter
10.5% Chocolate Rye Malt
5% Caramel/Crystal Malt 60 L
.5% Roasted Barely
0.5 oz Willamette 60 min
1 oz East Kent Goldings 15 min
0.5 oz Fuggles 15 min
Wyeast Labs #1084
3.6 oz Corn Sugar for Priming.
I’ve got all this year’s Advent Beers lined up from Right to Left. Can’t wait to try them all.
Just a quick note regarding my beer #20 (Soggy Dog). This is bottle conditioned and should sit at room temp till Dec 15th for best results.
Please put me down for one of each.
I’m interested in a carboy
Is there more information about the Learn to Home Brew Event? What exactly happens at the event, what time it starts/finishes, who is invited, etc. Is it just for the people that are going to be brewing on the list you posted?
The link you have in your original post just gives the address for Forked River.
I’ll bring some Meatballs.
This is my first home brew.
Name – Bag ‘O Nails Bitter
Style – English Special Bitter
ABV – 5.1%
IBU – 36
SRM – 11
I can be there for 10:30 to help with splits.
- Load More