Recent content by Whorst

Your water is very good for dark beers. If you want to brew say a straw colored bitter, or even an amber colored bitter, you're alkalinity will need to be seriously dropped to around 25 ppm CaCO3. Mathematically your alkalinity as expressed as CaCO3 is 223. With the addition of gypsum or calcium...

I wouldn't use it for anything Belgian, as it's the EDME strain. There's a brewery on the East Coast of the US that uses it as their house yeast. They do nothing but English styles.

Um, it's really very easy with a digital scale.

I have no idea who the maltster is. All I know is that it's very pale. I buy it from these people: http://www.williamsbrewing.com/1_LB_GOLDEN..._CRUS_P2185.cfm I've also brewed it with a Canadian malt with good success. It's a cross between Triumph and Harrington varieties.

I was responding to Katzke, who claims America destroyed the IPA style. I wasn't attempting to change the theme of the thread. Now for an American made, English IPA, I'll mention Kennebunkport IPA from Portland, Maine. Brewed by Alan Pugsley of Ringwood fame. Although relatively bitter, it's...

There are variables, like water profile and yeast, hops(Styrians) which are going to play big time in the final product. The recipe I gave will get you in the ball park, regardless if you've got floor malted Golden Promise or not. Ideally Wyeast 1469, which and is the Taylor yeast strain.

Recipe will depend on your efficiency. Use however much malt is required to get to 1.043-1.045. Add 2oz. of chocolate malt to your mash tun when you sparge for color. Also, use Golden Promise if you can. If not, Maris Otter will suffice. .75 oz. Styrian Goldings 5% AA (I boil for 60 minutes...

The only beer I've ever tasted that had a grapefruit taste was Blind Pigs IPA. Yes, I can't stand it. I don't agree with Americans destroying the IPA style. The English did that years ago. IPA in Britain is just another term for Bitter, or Best Bitter. There are far too many good IPA's brewed...

I had similar difficulties. The easiest thing I've found is a product called 5.2. I use a tablespoon in the mash. It locks in your mash pH. Gone are the days of astringent, dry, cracker like flavors.

No, I meant West Coast California.

First time poster. I found your site by doing searches for Safbrew S-33. Now regarding S-33, is it English in flavor? I like English strains, but I find that S-04 masks the shit out of hops. It'll give you good, firm bitterness, but masks aroma and flavor I find. I'd really like the opinion...