I made a new beer, and I think it's going to be good. Here is the story:
6 pounds amber liquid malt extract. 1 pound briess sparkling amber dry malt extract. 1 ounce U.S. Goldings hops 60-minute boil. One ounce Liberty hops, 45-minute boil, and 1 ounce Willamette hops for 15 minutes. One cup of brown sugar. Original gravity is 1.060. Yeast is Danstar Windsor Ale yeast. Alternative is Wyeast 1332 Northwest Ale yeast in a smack pack. Going to try to ferment at a cool temperature to limit esther creation.
At the same time I bought a sixer of Bell's Amber and I am trying to harvest the yeast. They make some good beer.
A log of beer-making efforts, recipes, techniques, successes and failures, beers I try and like and don't like and a whole lot on Michigan-made beers.
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