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Just an update. I brewed a smash with this hop and there is little to no aroma from dry hopping. The flavor comes through as a pear, bananas other fruits. Bitter was smooth and pleasant. From my experience I would this hop as I middle or late kettle addition paired with other hops not alone...

I have searched this topic and it seems like other brewers have encountered a high abundance of phenols from 1214 especially at higher temps. My recent brew with this yeast had a very band aid smokey phenolic finish. I can tolerate small phenolic flavor in Belgian beer but this overwhelms to...

Did you ever end up keeping and using this hop? I brewed up a SMaSH and am curious to get your thoughts.

Yes to lower the Intended OG you would want to cut the base grain to your desired gravity. You would wanted to turn everything into a percentage then scale down. Beer smith should give you the proportions of your scaled down version and your golden. Cheers

Hey fellow home brewers in the Chicagoland area- Capone's liquor and Chicago Brew Werks are teaming up to host an awesome event this Saturday October 5th from 1pm-5pm. Everyone is welcome and better yet it's free! Chicago Brew Werks will be a doing a live brew tutorial teaching the all grain...

Hey fellow home brewers in the Chicagoland area- Capone's liquor and Chicago Brew Werks are teaming up to host an awesome event this Saturday October 5th from 1pm-5pm. Everyone is welcome and better yet it's free! Chicago Brew Werks will be a doing a live brew tutorial teaching the all grain...

1. Fill sink with hot water 2. Add some oxygen based cleaner (PBW is my choice) 3. Soak bottles for a few hours 4 . Peel labels off. Most label should come right off. I also have a old toothbrush to scrub off any residual glue and your bottles will be looking sharp and label free.

From my experience I have had sulphur smells during fermentation using Wyeast 3068 Weihenstephan strain. Both times I used a half wheat grain bill and had vigorous fermentations. The good news is the sulphur aged out of the final beer and everything was grand. I would suggest to leave on the...

The more I am looking at WLP007 the more I am liking it for the style. It seems like keeping the mash temps lower and ferm temps in the low 60 should work well with this yeast to get an high attenuation and dry finish. Plus, some of those subtle fruity eater should push through but not take...

Maybe I should do the Pac man. I've never used it and this seems an opportunity to let it rip.

Are you fermenting in a bucket? If so I would leave it alone for at least 2 weeks or even better 3 weeks. Transferring to secondary carboy is not needed for the style you are brewing. Actually, these days many home brewers just ferment in primary uses you are adding additional dry hops or...

I really enjoy 1056/ WLP001/ S-05 but I think I may switch it up. I've heard good things some the ringwood yeast. I have made a few IPA's using the Wyeadt ESB yeast which has a nice subtle fruit flavor not overpowering. It's has been my house yeast so I may test it with a higher gravity brew...

2 pack of US 05 should be a good pitching rate. I was planning on using a liquid yeast possibly a British strain with a 2L starter. But I am defiantly on the fence for yeast choice. Should I go Cali should I go ringwood? Just not sure.

Yes I think you should be fine. Just to clarify if you taste your wort after the boil while cooling make sure you sanitize anything that will touch the wort. Good luck you should b fermenting happily right now!

I would leave it alone and let the blowoff do its thing. You are going to get yeast and sediment pushed through the tube into your flask that is normal and as long as its blowing into sanitizer or vodka you should be fine. I would be more concerned about cracking and cleaning to the lid and...

Planning on brewing an IIPA soon within the 9-10% ABV range and contemplating which yeast I should choose. What's everybody favorite yeast for this style?

I think you should be just fine. You may have a slight caramelized flavor but likely it should affect the overall beer. I like to taste my wort as often as I can to see how everything is working before and during the boil. I say don't worry your beer will be great! Cheers!

Popped the lid to did this unintended infection. Any idea what this is? I have two berliner Weiss going right now and this smell very different then lacto. I'm thinking acetobactor- the aroma is a cidery not quite vinegar.

The is a pellicle from lactobacillus. I pitched a low gravity wort onto a yeast cake from a previous berliner weisse batch. One of the few times you crack the lid and become happy to see your pellicle is forming nicely. UPDATE: Just two days later the pellicle formed into this: So awesome!

An Update: after searching various threads on this topic I have come to the conclusion that home brewers are split whether the sulphur will age out or remain. There have been varying accounts of sulphur dissipating after pro longed bottle and keg conditioning, while other experience it through...