On Jan 9, 11:06*am, wrote:
On Jan 9, 9:02*am, wrote:





On Jan 8, 8:41*pm, Dan wrote:

wrote:
do on Tuesday mornings? I start my Tuesday pretty much like most
weekdays. I get up with the wife if she's not traveling, to get the
kids off to school, then while having my second cup of coffee, I check
my email and voice messages for anything that may be work related.
Usually there after, I take my coffee out on the lower deck and sit
listening to the birds and animals in the woods, unless it's too cold,
then I just go into my office and get to work.

Life is good!

Wow. *Amazing!

Man, **** Boy is stupid....WHOOOSH............

And I think he's a stalker. Look, **** boy, I don't mess with little
boys, so quit trying.

Hey Loogie. let's change the subject back to something nice... Um...
beer!
My favorite kit so far is the Coopers Austrailian Ale with coopers
dark malt and some fuggles 5.1 peletts. Half oz, last 10 minutes of
boil. half at dryrack. Comes out very smooth like Samual Smiths Old
Pale Ale, a little lighter in body than say a bottle of Bass Ale..
Those are the only commercial beers I can compare with so what should
I brew. got a recipe??- Hide quoted text -

- Show quoted text -


Here's a favorite of people who drink my brews, in extract form. It's
more of a Red Ale type, but fairly hoppy. If you don't like it quite
so hoppy, cut the Willamette to 1.5 oz. and the Cascade to 1 oz. With
the full 4 oz of hops, it comes out a lot like Sierra Nevada
Celebration Ale.



Ingredients:

6 lbs. amber malt extract
1 lb. crushed crystal malt
1 lb. light dry malt extract
2 oz. Willamette hops (5% alpha acid), for 60 min.
2 oz. Cascade hops (5.5% alpha acid), after boil Ale yeast
3/4 cup corn sugar for priming

Step by Step:

Heat 1 gal. of water to 155° F and steep crystal malt for 30 minutes.
Remove grain and add 3 more gals. of water along with extracts. Bring
to a boil and add Willamette hops. Stir until malt is completely
dissolved. Continue boiling for one hour. Turn off heat. Add Cascade
hops and let steep for 10 minutes. Strain wort into sterilized
fermenter. Add sufficient sterilized water (water boiled for five
minutes) to equal 5 gals. When at 90° F, pitch yeast. Let beer ferment
between 60° F and 70° F for at least two weeks or until you are sure
the fermentation is complete. Then boil 1 cup water with corn sugar
and add this solution to fermented beer for priming. Bottle and cap.
Allow to sit at room temperature for a week. Wait at least another
week and then open and enjoy