Recent content by Meshuggah

Anyone ever use it in a tripel? How was the final product?

Yeah I'll probably stick with the oats but I'm still a bit torn on the yeast. I may just use US-05 to cut back on the price, but the WLP013 does sounds mighty fine. Anyone else have some input?

I've never really made a big beer before... successfully... so I was hoping to get some advice on this imperial stout recipe. Ideally I want it to be thick, creamy, and have caramel/malty/roasty flavors. Here's the recipe I'm playing around with: 3 Gallons, shooting for about 9 to 9.5ABV 80%...

I've never done it myself, but a tripel seems like it would be pretty great. It would probably be a tripel/wit hybrid.

Awww man, Franzikaner is InBev?!?! That's a shame. It's not my favorite weiss, but this bothers me still.

I'm looking to plant a rhizome or three (hopefully Chinook...maybe Columbus) sometime in the next two weeks. Does anyone know of any vendors shipping this early?

I'm going to try my first hefe soon and am playing around with a few grain bills. I originally was thinking 50:50 wheat to pils, but now I'm considering 50:25:25 wheat, pils, munich. Do you think it would be pointless to go 25% with those two? Or should I go all out with 1 of them?

That would be an interesting read, but no worries if it will take a while. Is there enough roasted barley and chocolate malt? I'm not too sure what the percentages generally should be with a stout of this stature.

Yeah, that may be true. Anyone else have some input?

The wheat is there to give a little more complexity to the malt character as well as help head retention. I've heard of it being used in a few commercial stouts that are great.

I want to brew a big, hoppy American stout before winter is over. I've never made a stout before so I was wondering if anyone could give me some advice regarding this recipe. Ideally it should be rich, hearty, malty, and roasty but balanced by a healthy hopping. So far I have: 4 gallon batch...

Has anyone seen this on the east coast?

Update on the bread?

Yeah dry yeast is indeed much more convenient. Looks like I'm going with S04 for now. I think I'm going to pick up some English crystal/caramel for the batch too. A pound will probably suffice.

Doesn't look like I'll be able to get a hold of those yeasts before friday brewday. Does anyone dig WLP002 or S04 (which I'll most likely go with) in an English IPA or strong ESB?