Originally Posted by HopSong
Are all the grains in the original recipe crushed or just the base grains?
Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.
Anyhow.. thanks for sharing your recipe..
I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before
Always crush all grains, no matter what the recipe.
I love both of those yeast strains with this recipe, so I go back and forth between them, depending on what I have available. The 1450 has a really "luscious" mouthfeel, and I love that. But the 1335 is clean and rich, so it's really just a matter of preference.