Recent content by PattyC

Thank you for that flattering feedback! Really happy to hear you are enjoying it. Cheers!:mug:

In my experience, there is really no replacement for WY 1469. That said, if your LHBS carries White Labs, it is that time of year where they may have WLP037 Yorkshire Square in stock. I have never used it but I assume it is similar to 1469 and hear it is essentially Sam Smith's yeast. I have...

Wow, thanks for the experimenting and superb feedback! Always cool to read how tweaks make such differences in a brew. I had never used another yeast with this beer. It's especially enlightening to read your comments about using 1968 (along with mash temps) and the resulting hop character coming...

You know, I didn't even notice that (and I'm an editor as a side gig). Yes that's a typo. Who knows, I may have typed it in wrong on the online form when I entered it. Anyway, the recipe I posted here is correct so definitely go with that version. Good looking out!

Let me know how it works out with the tweaks. It's always fun to experiment a little, but yeah, I have no reason to do so with this one! I would be curious about the body vs. bitterness with the higher mash temp. :mug:

Baby Shower Bitter? Brilliant! Let me know how it turns out. :mug:

Fantastic news! Congratulations! I'm happy the recipe helped out, but remember it's all about who brewed it, so this is YOUR success! Cheers! :mug:

Thanks! I try to pitch at around 65. I don't have the ability to "ramp up" temps because I ferment everything in my basement, which usually sits at around 67. But, yeah, it's better to pitch lower and raise temp if you have the means.

Awesome sauce. Sometimes the best beers come from unsuccessfully attempting to replicate someone's recipe due to limited ingredient availability. Sounds like it turned out nice! That said, yes, give 1469 a try sometime, as well as the British-sourced dark crystal. They are essential, IMO. In the...

Thanks! As far as I can recall, I've only kegged with this strain. I'd just be conservative about your sugar addition when bottling. I don't have as much experience with 1968, but I can say that I think 1469 holds the malt and body a bit better, so give it a shot and go from there. :mug:

Thank you! Please do post that recipe. Always fun to work with what you have. I need to do that more often. I think I still have hops from last year in the freezer.

Sounds like you're on track! Good thing about this beer -- you can get away with packaging in 2 weeks thanks to the low gravity.

Awesome! Let me know how it turns out with the BIAB method! :mug:

The FWH I use to both dial in my target IBUs and I feel it gives my beers a smoother bitterness. The gypsum helps make the necessary bitterness pop. You're guess is as good as mine re: EKG; all I know is I prefer the US. I can Styrian throwing off some judges, so I'd switch to Goldings or...

Thanks! It's been quite a while since I used EKG so I couldn't describe specific differences, which are probably subtle. However, from what I've tasted in beers that use EKG, it tends to be woodier, sharper, even a bit metallic at times. But that might just be my palate, or lack thereof. I think...