Recent content by MosquitoDance

This is just what happens with cider. Pretty much any yeast is going to take it to dry. I use dry ale yeasts (Notty or US05). A lot of people use frozen concentrates to add flavor and sweetness back, and I'm a big fan of this. If you keg, you can sorbate after sweetening and then force carb...

I know there have been threads regarding the legitimacy of this business before, and some people have had success, some have had less than stellar results, etc. I just ran across them today while searching for a good deal on shanks for my new keezer build. After doing some digging I noticed some...

My next batch, I'm aiming for 8 gallons split into: 1) Hoppy American Saison, 2) American Pale Lager (the lager equivalent of an APA). Recipe as follows: 12 lbs Dry Pilsen Extract 2lbs Cane Sugar 2oz Lemondrop @ FW 1oz Lemondrop @ 15 3oz Lemondrop @ whirlpool 1oz Lemondrop @ Dry hop 5...

And for the record I would schedule my hops just like you have them. Big hop stand and heavy dry hopping.

I have never made a SMaSH with it, but I've used it about 75/25 with centennial, with galaxy being the 75%. It was responsible for the best pale ale I have ever made. Very good dry hopping and late addition hop. Go for it.

Awesome so thats a vote for w34/70. FVillatoro what was your experience with it in terms of how it affects hop profile? Anyone out there have much experience with S-23 or WLP Cry Havoc?

I'm looking for some guidance on yeast strains. My next beer is to be something like an American IPL or perhaps an APL. Pilsner, Lemondrop Hops. Aiming for an OG in the mid 1.050s. My LHBS is very limited on yeast strains, so my options are Saflager S23 and Saflager w34/70. I also have some...

In BYO's July/August 2014 issue (SMASH Issue) there was a recipe for what they called a "DMASH" Porter. I believe it was 2-Row and Brown Malt only. I've wanted to brew this beer for some time now but have misplaced the insert that contained the recipe. Any chance someone out there has this issue...