user 22118
Well-Known Member
- Joined
- Jul 4, 2008
- Messages
- 2,023
- Reaction score
- 13
I didn't think it would be as easy as it is. All I did was step away from the US-05 and Nottingham and hit up the S-04 (fullers yeast), which meant that I went from fermenting down to 1.010-1.012 to hitting a very respectable 1.016 squarely. What this did was:
It is beautiful I tell you. Now granted I changed my recipe too, but in the past I have used similar ingredients and not been able to achieve my goal. I just pulled my first pint off my stout and WOOHOO, I threw my hands in the air, jumped around and made crazy whooping sounds.
Sweet!
By the way, this is on a lesser OG beer.
- Made my head last longer
- Created a more viscous beer in my mouth
- Enhanced the creamy sensation in my mouth
- No more mashing at 161 to get a higher FG
It is beautiful I tell you. Now granted I changed my recipe too, but in the past I have used similar ingredients and not been able to achieve my goal. I just pulled my first pint off my stout and WOOHOO, I threw my hands in the air, jumped around and made crazy whooping sounds.
Sweet!
By the way, this is on a lesser OG beer.