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Good looking beer right there! Cheers!

It depends on how you want the finished beer to turn out. S04 will leave a tad more sweetness compared to notty. I'm a huge notty fan so I'd probably use that.

Yeah. That should work fine. Adding the sulfites and sorbate first is the most important thing. The clarifier won't have an impact on the sugar being added.

I've got a group getting together this Friday and we're brewing two brews for a competition with another local homebrew club utilizing the new HBC436 hop. So I've put together a Rye Pale Ale recipe similar to Terrapin's Rye Pale Ale. I had originally planned on using Wyeast's American Ale II...

in it to win it!

:off: Just on a side note, have you verified temps with that kind of thermometer? I found mine to be off by about 5-7 degrees. Those mechanical types of thermometers have been known to be really inaccurate. (mostly meant to show a ballpark temperature for frying turkeys) I bought a cheap but...

What he said ^^^

Nice write up. I too have been saving an extra 125ml from my starter to reuse later. My take on it is that this yeast is pure, clean yeast to use for my next starter versus trying to "wash" yeast from a fermented batch of beer. from the starter, you're saving just pure yeast and not other...

I BIAB and have another sparge variation for you. I BIAB in a 7.5 gallon turkey fryer. When I'm done with the mash, I bring over my 6' ladder and slide a wooded rod though the top hinge and roll up the bag and clamp it off with a strong plastic clamp. Then I pour hot tap water over the top to...

I'd have to say that I like this fresh too. I have some guys in my club that like to age them but can confirm like azscoob said that the flavors mellow out a bit.

Mixing the honey up in warm water first is fine. Just make sure to account for the amount of warm water. Also, I'm assuming that you are also stirring on the bottom of the kettle while adding the honey (or candy syrup)..

I've used both and they were both great! The belle yeast I fermented hot around 85 and it did very well. This time of year though, getting those temps might be hard. But yes, the Belle Saison yeast does very well with this beer..

I am about to bottle my RIS that has been sitting on oak and bourbon for the past six months. I've read up on it and am planning on using around 1.5 grams of yeast for 4 gallons. That's about a 1/8 of a packet of yeast. You don't really need all that much. I read of guys putting a while packet...

in!

Yep. That's pretty much it.

I really need a new burner. Took me almost an hour to get to a boil on my IPA...

I've made it with both. Can't tell the difference. I'd probably sick with the 2 row.

I just brewed this for a second time and plan on entering it in a comp this November. I'll send you a bottle or two, scoob. :) I used Belle Saison yeast and fermented it in my garage which float around 90* ambient. It's quite tasty. Just pulled the first sample tonight. After carbing for only 2...

I second this. 21 days is usually my minimum primary length anyways.

So I had a batch that went closer to 12 weeks. And while I can conform that it's drier and not as smooth, I'm slightly concerned with the little "floaties" on the top. They are white and not that fuzzy looking. If I shake up the jug they do seem to settle into the liquid but eventually float...