I just learned about North Texas Homebrew Supply in Dallas, and am looking forward to my first visit and purchase (ingredients for a 5g AG batch). To anyone who's been... what were your impressions?
Is the Midea freezer that fits four ball lock cornies the MRC07M5AWW?
It looks like a pretty tight fit... are there any airflow issues that might create warm or cold spots?
Has anyone ever gotten a flag when running a pc scan, saying that BeerSmith is a security threat? I just ran a scan with Norton 360, it alerted me. It's BeerSmith 2, has never happened before.
What do you think of Imperial yeast in general? Considering using their A01 House strain for Yooper's Oatmeal Stout.
As an aside, they claim 200 billion cells in a pack.
Other than 1335 and 1450, what are some other Wyeast strains that work well with Yooper's Oatmeal Stout? What about anything from Omega?
Austin Homebrew Supply had been my go-to since the LHBS closed in October. But I refuse to pay $9.99 for a single pack at AHS and then another $7.99 for them...
Bought ingredients for Yooper's Oatmeal Stout from Austin Homebrew Supply about three months ago. Crushed grains are in sealed bags, the pellet hops hi were never opened and kept refrigerated. Think it's all still good?
Unfortunately they're closed tomorrow (Sundays). Was really hoping to brew tomorrow, next chance will likely be two weeks later. My grains were crushed Wednesday.
I was given some cans of Propper yeast starter, using it for the first time tonight. When I opened a can, it fizzed, even overflowed a small amount. Didn't think much about it and finished mixing the starter, including my one pack of Wyeast. Then I saw the date on the bottom of the can ---...
Wyeast's description sounds like it might be just right. What do you think? Have you used it for anything?
https://wyeastlab.com/yeast-strain/west-yorkshire-ale
I'd tend to think so too, but some have made the point that other yeast-related factors can influence mouthfeel etc with the same grainbill. And some, including Yooper, have mentioned the increased mouthfeel while still getting the expected attenuation. But enough have talked about...
Good Morning! Planning next Saturday's brew, Yooper's Oatmeal Stout. I've done it before with Wyeast 1335 per the original recipe, but see that Yooper and others now use Wyeast 1450. I like the descriptions of more maltiness and fuller mouthfeel, but am a little concerned by the numerous posts...