Last Activity:10-19-2015 9:46 AM
Posted in thread: WLP644 -Brett B Trois on 10-24-2016 at 03:07 AM
So, anyone has bottles that are 3-6 mths old? Does it develop any wild farmouse like character,
given that its still a wild yeast.I've heard guys say it develops funk after 6 mths, and the
Posted in thread: Wyeast 2352 Munich Lager II on 10-18-2015 at 11:40 AM
I posted b4 on this yeast, and didnt like it that much for a pale lager/pilsner. It's been
years since I used it, and am using it again for a Smoked Bock which I'm calling B.Bock and
Rauchsteady :PI s...
Posted in thread: Wyeast 3711 French Saison on 12-02-2012 at 04:47 PM
It finishes very low and dry without being too thin. I'd like to add some oats for saisons to
give it body whilst finishing dry. This yeast however, finishes very dry and crisp as well
Posted in thread: Wyeast 3711 French Saison on 11-18-2012 at 03:49 AM
This yeast is a gd introduction to saisons for beginners. It doesnt stall on fermentation like
the dupont yeast, it finished DRY and produces a beer that is smooth and not too strong on the
Posted in thread: oxygen permeability of plastic on 10-23-2012 at 08:25 AM
Now this thread is giving me 2nd thoughts about conditioning my RIS in a hdpe jerry can for 6
mths as I didnt want to hold up a keg for that amount of time.I was planning to fill the beer
into the jer...
Posted in thread: Thornbridge Jaipur IPA - yeast? Hops? on 06-21-2012 at 06:48 AM
Hey Will, can you comment or help me out here? My guess probably chinook as a 60 mins addition
probably to the tune of 30-35 ibu, then a 30 mins addition of centennial and cascades, maybe
Posted in thread: Thornbridge Jaipur IPA - yeast? Hops? on 06-21-2012 at 06:18 AM
The kipling recipe on jim's is also very nice.. Seems to be contributed by a brewer there.
Definitely gonna brew this but probably with a wlp007
Posted in thread: Wyeast 2352 Munich Lager II on 06-21-2012 at 05:06 AM
I fermented at 11c and it went from 1054 down to 1020 in 7 days, I then proceeded to do a
D.rest by raising it slowly to 14.5c over 48 hrs and it finished at 1010 by 10 days.Its starts
pretty fast, fe...
Posted in thread: Brown Poter Recipie.. How to add some depth without "Burnt" tastes on 05-04-2012 at 03:31 PM
sodium bicarbonate in the mash does help bring down the acrid harsh burnt notes.
Posted in thread: Weevils in my Pilsner and Wheat on 05-04-2012 at 03:21 PM
About 4 months ago i asked a brewer friend of mine to buy me 2x25kg bags of malt from Muntons
in preparation for a bunch of brews I was going to do. 1 wheat and the other a pilsner. I put
them in my c...