Recent content by Headley_Lamarr

War Bird is a saison, so it'd totally make sense that it would taste differently than an S-05 batch. I'm sure they use a saison yeast either from BSI or perhaps the local yeast lab, Omega. They don't bottle (can) condition, so as noted, it's probably just stuff that didn't drop out or you...

I may be wrong, but I really don't think the PW canned beers are yeast driven. They may use something different on War Bird, but I don't think it's anything you can't get the same or equivalent at a local homebrew store. That's not at all to bag on their beer. I really just don't think...

I've spoken with a few people there. I can't say that they use S05 for all their hoppy ales, but I have pretty good reason to believe that it is at least used in NvU (their flagship beer)

From what I understand most of their IPAs and PAs use simple dry S05 yeast or the equivalent from BSI.

Thanks much. I'll give it a whirl soon and post back here with results. Jealous of those in VT who will eventually get those in cans....as well as easy access to HF.

Also a couple questions. What was your batch size and efficiency? Is your dry hop addition 1.5 oz each addition for a total of 3 oz? Or is each addition 3oz, for a total of 6oz?

How did this turn out? Any tweaks you would do for a future batch? I really like SoS and have a buddy who is insane for it. Would love to brew this if it is close.

Not sure how convenient the store is, but I'd just grab a few packs of S-05 and call it a day. It will be good yeast for a SMaSH as it won't produce a ton of flavor that would interfere with the grain/hops.

I'd do some easy water analysis/additions. You can probably get a water report from your city. At worst, do some filtering and/or campden tablets to get the chlorine, or chloramine, out. I can't say if that'll do what you want. But, doing some basic water treatment has greatly improved my...

Agree with this wholeheartedly. These 2 points made my homebrew go from a 50-50 proposition to consistently good. You'll get tons of recommendations out there, but rarely with order of importance. Pitching enough yeast and ferm temp control (outside of the basics of sanitation, etc.) are...

I don't have room for a permanent ferm fridge either. I've had success with this hybrid approach. I have a larger ice cube cooler filled with a water bath. This has a homemade lid to accommodate the airlock/blowoff and 2 plastic tubes. In that cooler, I place my carboy, a thermowell...

Sorry for the late follow up. Beer turned out nice. It definitely was better fresh as the tamarind flavor/tartness fell off quickly. The tamarind gave an earthy tart flavor without overpowering it. Per the yeast, I'd say it is a true hybrid. It wasn't too belgian estery nor too French...

18th Street Brewery in Gary, IN. Drew is a great guy and great brewer. www.18thstreetbrewery.com

Grain, etc. -------------------------------- 18 lb. Vienna .5 lb Special B .5 lb Chocolate Malt .75 lb Midnight Wheat 15 oz Tamarind Pulp (10 min) Hops, additions ------------------------------------- 1.25 oz. Northern Brewery (FWH) Yeast (the batch was split into 2 4-gallon...