Recent content by ikyn

This is fantastic, and really answers a lot of my procedural questions. I'll be keeping an eye on your blog. I have two questions: - What is your ultimate goal? To find a strain or two of viable Saccharomyces Cerv. that is a good, viable "American" strain? (Being that all of our brewing...

I've decided to use WLP090 San Diego Super Yeast. My OG is going to be right around 1.085, which, using this yeast, should give me and OG of about 1.020, which is my target. I'll mash at 155, a nice balance of fermentables and those lovely sweet non-fermentables. Working on the proposed...

I don't think I have time to wait for WyeastAA2 to arrive on my door. I have to do it this weekend. My LHBS doesn't carry Wyeast, but they do have a decent selection of White Labs, along with every dry yeast out there. I'll probably just end up pitching 2-3 packets of US-05 in there. As I...

So I have this crazy idea in my head. I want a beer thats: * Very pale in color, as pale as I can get it * Malt forward with some residual sweetness * Still has a bright hop flavor, and showcases the fruity flavors of Mosaic hops I know that none of these things really all belong...

Have you sold this yet? I might be interested. Need to talk to the wife first, though.

I've already decided I'm just gonna make a big beer, and use some the S-05 California yeast.

I very much appreciate the brutal honest replies. I've decided to opt out of this experiment. I'm just going to rack onto my S-04 cake and swamp cool the best I can!

Hey guys, Summer brewing is a pain. I have a swamp cooler setup but even still, my fermentation is going to be around 75. I'm trying to do a malt-forward IIPA (I know it bucks traditional style, but I'm pretty determined to get it done for a buddy of mine that's coming back from deployment)...

Thank you very much for your input. We don't use air conditioning in my apartment, and the energy savings goes into making beer - so it's around 75-85 right now in my apartment. I want to make this soon before the temperature around here gets up to 90-ish indoors. Then, not even a swamp...

I was thinking of mashing at like 155 for an hour to try and bring as many unfermentables as I could in. That, and my OG would be somewhere near 1.080.

Is it possible to make a malt-forward, high ABV, heavily dry-hopped (and possibly hop-bursted) IPA with lighter malts and using Wyeast 3711 French Saison?

They were probably only at 80 F for 8-10 hours. I'll toss them into the bathtub with lots of ice when I get home.

If they've been going since Saturday, is it too late to cool them now?

I have no temperature control, and I have a blonde ale w/ nottingham, and a pale ale w/ the english ale yeast. What will happen at these temperatures? I'm doing my best to keep them cold, but I can't seem to bring the temperature down. These two were brewed on Saturday, and have very active...

Fairly new to all grain and recipe formulation for it. I have these left over from my all grain inauguration day. Right now I have to ferment at about 75 degrees due to lack of fermenation chamber. I'd be willing to order some hops or yeast. Yeasts I have: * French Saison 3711 *...