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just tried mine after three weeks in bottle. Very nice. Best head retention I've probably had on a beer. Sent from my iPhone using Home Brew

Ok this sounds crazy but when I first started branching out tasting different beers I loved Belgians more than anything. They had a dark fruit flavor to them that I loved. I can only guess that my taste became more sensitive and now I pick up a distinct flavor in all Belgians. Whether it be a...

That's very useful info. Thanks. Sounds like a pretty good recipe. Sent from my iPhone using Home Brew

Yeah I kind of figured that Belgian yeast is what actually made a beer Belgian. Didn't know that about blue moon though, interesting. Thanks for input guys. Sent from my iPhone using Home Brew

First off I admire the Belgian beers and think they've contributed tons to brewing. I used to love their beers but once my taste buds became more sensitive I started getting this kind of flavor I can only describe as somewhat skunky. I didn't know what it was at first but I'm pretty sure I've...

Awesome. This is good to know. Thank you so much. Sent from my iPhone using Home Brew

Not trying to hijack here either but a quick question. I'm new to all grain and trying to learn from others mistakes to prevent my own. What does DMS taste like? Sent from my iPhone using Home Brew

Sounds good

MrNic, did you brew it yet. If so how did it come out?

Just drank a Southern Star Pine Belt pale ale. Lots of yeast in the bottom of it. Looked up the web site and said they use California ale.

This thread is great. I just started harvesting yeast. Found some from Bear Republic Racer 5. Anyone know what kind of yeast it is? Also noticed their red rocket ale uses Irish ale yeast I think? Anyone know any info on this?

Well if you figure it out please inform us. I'll continue with my research into it. Thanks for help.

I'm an intermediate brewer at best but I agree there is something this recipe needs to sweeten and thicken it up. What would oatmeal do to it? From what little I understand it would give it more body, but that would still leave the sweet side of the beer.

Yeah I think I see where your going with the lactose. I listened to the interview of their head brewer. I think he left something out for sure. It's def lacking the thickness and maltiness of the original.

Mine is going on three weeks in the bottles now. I tried one at two weeks and it seemed to taste like a basic ipa to me. What I mean by that is I didn't get that thick sweet aftertaste I was really wanting. Going to try another this weekend and see how they taste.

I've done over 20 batches of beer and haven't sanitized yet. It was pure accident of course. I thought oxyclean was a cleaner and sanitizer in one. Not recommending this at all but I haven't had an infection yet. I think you'll be fine.

It's really funny you describe the soy sauce taste. My first beer trying outside of bmc was Guinness. I totally tasted soy sauce. I eventually tried again and soy sauce flavor wasn't present. However I have marinated with Guinness and it definitely leaves a tangy soy sauce flavor on the meat...

Wow, thanks for the input guys. I was getting a little worried. You nailed it when you said it has almost a cottage cheese look. Haven't seen yeast like that before.

Got a vial of this yeast in and it's looking different than others I've used. I've read up on it and says it's highly flocculent. It was very clumpy, that's the best word I can think of. So I've tried to get a starter going and it is clumping at the bottom and seems much harder than others to...

I'm drinking oskar blues G'Knight right now. Weird thing is I'm getting a strong tea like flavor from it. Not the normal sweet backbone it usually has. Anyone else come across this or know what the deal could be?