Last Activity:07-31-2015 11:19 AM
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Posted in thread: Anglo-American Pale Ale recipe critique on 10-16-2014 at 05:56 PM
I have a similar strategy to you and have since developed a pale that is a bit of a hybrid:
english malts (i use golden promise primarily) and I use WLP001 for the yeast and lock it in
for one of my s...
Posted in thread: What is your go to pale ale yeast? on 10-16-2014 at 05:36 PM
I am partial to English strains and house yeast WLP007. Love it for IPAs, Pales, and Bitter.
Has a good temp range 65f-70f, great attenuation and floculates better for me than anything
else. I run it ...
Posted in thread: Advice on II Ipa on 10-16-2014 at 05:30 PM
Agree with most things above, need to go simpler. You did state that you want an "earthy" IPA,
and the hops that you have listed will give you a west coast citrus/pine flavor (which is great
but not e...
Posted in thread: What is Old Ale anyway? on 10-16-2014 at 04:52 PM
I was thinking along the lines that if i wanted a hint of brett/bacteria that would allow the
yeast to do as much as it could and die off, then come in to finish whats left. Essentially
saving the com...
Posted in thread: What is Old Ale anyway? on 10-16-2014 at 02:01 PM
I brewed the 11-11-11 Old ale recipe in 2010 for 11-11-11 using Wyeast 9097 which is an english
strain and their normal brett L or a strain of brett L from them. I mashed at 158F boiled the
first 2 ga...
Posted in thread: What is Old Ale anyway? on 10-16-2014 at 02:33 AM
I am looking for a nice dexrinous wort and the more I think about it I will need brett yeast to
finish it off for the acidity, dark fruit and port like character I'm looking for. I concede
that I'm hi...
Posted in thread: What is Old Ale anyway? on 10-15-2014 at 03:15 AM
Best old ale I have ever had was Rosie's old ale from Barley Johns here in MN. I did want to
hit on a similar flavor profile, but I am completely aware that I will fall well short of the
18% alcohol c...
Posted in thread: What is Old Ale anyway? on 10-14-2014 at 05:41 PM
I do have to admit that I felt a bit lost coming into this beer design. I usually know pretty
precisely what I am designing for but I'm not sure on this one. I guess I was thinking that
they would hav...
Posted in thread: Russian Imperial Stout recipe critique on 10-14-2014 at 05:21 PM
Looks pretty good, I wouldn't worry about the number of specialty grains, you have the standard
75% base malt stuff and ~12% roast and the rest is just extra flavors your looking for. I think
Posted in thread: West Coast IPA Recipe - Critique on 10-14-2014 at 05:17 PM
Just Curious about why you are using corn sugar. Its a pretty low gravity and you are using
some pretty ferment-able base malts. Are you looking to bring the FG down by just a couple
points? Other the...