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+1. Chillax - just throw a few ounces into secondary for a few days. :mug:

No, maybe just some under-utilized hop flavor/aroma utilization. No worries.:)

Sorry to keep beating this horse, but... https://www.homebrewtalk.com/wiki/index.php/Sucrose As far as I can tell, this is still a valid school of thought - one to which I proscribe, although others (including Calder) may not.

Apparently, table sugar (cane/beet sugar) is known to impart a cider-like flavor: https://www.homebrewtalk.com/wiki/index.php/Fermentable_adjuncts But, if you have had good results with it, keep using it! I will likely keep using honey, since I have had such great results.:mug:

Well I just threw about a pound of mango into my secondary.:D Made a Honey Mango Ale about two weeks ago - grist: 11# domestic 2-row, 1# honey, .5# each, cambrius honey malt and chrystal 40. 60 min Magnum, 1oz, 10 min Citra, 1 oz; 1 min Cascade, 1 oz. OG: 1.061, FG: 1.009. WLP001/1056. Just...

You are right, table sugar is a lot cheaper than honey. In fact, I probably wouldn't use so much honey if my dad were not a bee keeper and hadn't given me like 20 pounds of it. But, in my experience, honey is much cleaner than table sugar. By "cleaner," I mean that honey tends to just...

Honey is excellent for boosting ABV and drying out your beer. It works as well as table sugar, if not better - in my experience, it is much cleaner than table sugar. I throw a pound or so into most of my higher gravity beers, right during the last 2 min of the boil (to try and preserve some of...

Definitely building one of these this weekend. It will save me so much on DME, it will pay for itself in 3 months! Don't know why I haven't done this sooner.

Definitely going to have to try this strain. Thanks!

So, when others say that 001 flocs better than S05, are they wrong?:confused:

By "S05," do you include 1056 in that, or is that just with Safale 05? I am trying to compare 1056 with wlp001.

Question: How well does this yeast (assuming they are the same strain) flocculate? I bottle my beers. Does this yeast stick to thre bottom like some good English strains, or float around and find its way into your glass? Thanks!

Side question: Will one vial directly into 3L of starter yield roughly the same amount as a vial into 1L, then stepped up to 3L? I just want to know more about how starter step-ups work.

Thanks for all the advice guys, I will be trying this in a few short days! Will update my results accordingly. Hopefully laxative properties will not be too pronounced.;)

Planning to make a 5.5 gal batch of IIPA. I had a jar of 007 that was probably just under a vial's worth of pretty fresh yeast (jarred on 3/1/13). Just pitched it into a 1L starter, and I plan on pitching that into a 2L starter once it's done. My question is, is that too small of a step-up...

Good advice, Ry. I'm sure you are right, the combo of freezing and the alcohol in the beer would probably knock out any yeast or bacteria in the fruit. I will probably just throw some mango in the food processor, then either freeze it or pasturize it before dumping it into secondary. Thanks...

You've all hit on most of my concerns: Would mango in the boil cause the beer to thicken because of pectin? I suppose you could put it in during the last 5 minutes or so. But, would it all ferment out, and just raise gravity but not really affect the flavor of the beer? Same question would...

Anyone done this before? Good results? :ban:

Good to know. Thanks a bunch!

I wouldn't use your mouth to start a syphon. Your mouth contains any number of bacteria and yeast strains that can be very detrimental to your beer. One easy way to start a syphon is by submerging it totally in sanitizing solution and filling the syphon full with the solution. Plug the and...