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Old 01-18-2013, 10:02 PM   #101
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Tomorrow is brew day for this beer.. any tips/modifications to the original recipe?


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Old 01-19-2013, 02:42 AM   #102
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Tomorrow is brew day for this beer.. any tips/modifications to the original recipe?
This is next on my list a well and I'm thinking of using WLP007 instead of WLP002. Anyone go this route?
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Old 01-19-2013, 05:03 PM   #103
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Just bottled mine Thursday night. Waiting for it to carb up, might have a taste tomorrow!
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Old 01-24-2013, 02:23 PM   #104
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I've got all the ingredients for this on hand, been waiting to brew it for the last month, but something always comes up when I want to brew (kids sick, wife sick, me sick, negative degree weather, that sort of crap).

#RunningFarmer... you used S04 and it came out tasty. I'm debating using either S05 or S04, since I have both of those on hand. Any input on which of these would be better to use (in your opinion)?
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Old 01-24-2013, 02:29 PM   #105
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Firestone uses English
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Old 01-24-2013, 03:50 PM   #106
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True, but my problem is with doing a starter before hand, since it seems every time brew day comes around, someone's sick or something else pops up. I guess technically I could put the starter in the fridge until I can brew, but then I have no idea when the next day I can brew is. Hence the desire to use a dry yeast.
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Old 01-24-2013, 03:54 PM   #107
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I used S04 - it was wonderful.
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Old 01-24-2013, 04:19 PM   #108
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True, but my problem is with doing a starter before hand, since it seems every time brew day comes around, someone's sick or something else pops up. I guess technically I could put the starter in the fridge until I can brew, but then I have no idea when the next day I can brew is. Hence the desire to use a dry yeast.
I have been sticking my starters in the fridge so i can decant all that weak beer off the yeast. I spend way too much time working to get the recipe the way I want it to dump 3L of starter wort in. This weekend is yeast growing weekend and will be making starters and mashing/pressure canning some wort for said starters.
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Old 01-24-2013, 04:33 PM   #109
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so4 was fine just chase up the fermentation temp because mine left it a little sweet. 64* was where we started and did not bump the temp until it was almost done. Next time after two days I will add 1 degree a day to finish. with that said I love so5
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Old 01-24-2013, 04:42 PM   #110
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what is the benefit of raising it to 155 right at the end?
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