Recent content by MVKTR2

Sorry to miss that, I'll revise post above, but 2nd batch OG was 1.084 with FG being 1.013/14.

Tasting notes revised above.

Attempt #2 I used the yeast cake to ferment an Imperial Stout, calling it Belgian Imperial Stout. Recipe: 11 lbs Thom. Faucett Golden Promise 1.5 lbs Steens brand cane syrup .75 lb Midnight Wheat .75 lb Blackswaen Chocolate (300 lovibond) .5 lb Red Wheat malt 1 oz 5aau Glacier Hops @ 60...

I know there are several threads related to this yeast but couldn't find one that's a straightforward review so I thought I'd fill the void. 1st pitch/first pitch was 1 dry pack into 5.5 gallons of 1.039 original gravity wort. 1st mini-mash I'd done in almost a decade, enjoyably easy! 20%...

I have never had it so I'm not gonna embarrass myself by offering a recipe. That said I'd breakdown the beer quality and start there. For instance... Yeast - was it spicy, eatery, phenolic, etc and choose a yeast accordingly. Malt - clearly it's not super dark but do you detect roasted malt...

Correct me if I'm wrong but the whole point in dry hopping during active fermentation is biotransformation. Otherwise you could follow traditional dry hopping techniques or keg hopping for intense hop aroma/flavor. To further clarify biotransformation is about activating properties of the...

Did this setup work to perform mash steps such as raising temps to a mash out temp?

I realize this is brewed, looks great btw, but wanted to add the protein rest is really important to this beer. With the wheat and oats consisting of more than 50% of the grist you can arrive at a sickly thick beer. Ask me how I know! That said my last Wit was the best wit I've tasted, surely...

That should be a fun beer, heavily skewed toward hippiness. A 3 oz fry hop is fairly standard for an American pale ale or even an IPA of certain approaches. I've had great results with blonde ales even placing in the best of show round in a couple competitions with mine. I add an oz of tradition...

WLP 550, 530, or 500 fermented at a high temp would make a great beer and you could add any number of interesting sugars from dk candy to date to table to molasses.

Does my heart good to see people enjoying and praising the classics. OR is a great beer, GREAT! Glad it turned out well for you.

I think 6 oz is perfect. I'm a big fan of victory and special roast in a number of beers. Special roast works great in milds and browns.

I like to rinse with everclear between samples. Seriously the above suggestions are spot on. Any type of fairly neutral bread or cracker will be okay, avoid flavored varieties.

There is another possibility to consider per the medical taste, infection. It is possible for certain infections to result in this flavor profile. I'd add an under attenuated beer would seem to offer more of an opening for an infection if it had low yeast cell counts providing less biological...