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Go for it! It'll be good!

Rogue's Dirtoir Black Lager is a tasty porter brewed with lager yeast. As other's have said, try a Baltic Porter.

I do not raise the temp w/ starters. 68-70F sounds right. You are after maximum yeast growth with a starter - no need to ramp now.

I regularly harvest Saison Dupont yeast. In just a couple of 2 liter starter jumps, it's ready to go. Keep us posted.

way cool!

You guys are killing me. I need to brew this one again. Heading to the lhbs tomorrow. I need this for the cold winter.

NICE! I am in.

I am in - cool!

Actually, A&W is bland and, to my taste, does not have a heavy wintergreen. Which is why I make my own ;) The closest thing to what I like is a "craft" root beer - I think it's Red Arrow or something. I will check when I go to the store. Either way, you kinda' answer the question you asked me...

I have had excellent results building starters from a bottle of Dupont. 1.056 to 1.001. Ferment cool (70-ish) at first, ramping to 80+ over a week.

Check out my recipe one of the first ones here. Kegged, though! Uses Zatarain's and anise, sassafrass, licorice root, etc. I also have now been adding wintergeen and vanilla bean with excellent results. I especially love the rootbeers with stronger wintergreen!

cool!

I have a 10 Gallon Bayou - nice kettle. However, do NOT dismiss Spike's kettles. Damn nice! I have a 45gallon from Spike - I love it. Price is, as we know, the big decision. But don't skimp if you need the handles. I personally love the big riveted one I got 20 years ago from Cabelas -...

Cool! Count me in!

From what I have read it is the same yeast - anyone else? However, I have used the yeast in the bottle to culture and brew with many times - I get a bit more apricot than apple or pear like Duvel. It's a solid yeast.

I find it funny that people associate pumpkin beer with pumpkin pie - not REAL pumpkin flavors. I used Yams and Pumpkin which supplied 35% of my fermentable sugars, and it was amazing. Although it failed in a contest due to the lack of "pumpkin spices" :) I used a Belgian yeast (WLP 545...

At first, they called Swill an "experiment", then a "Berliner Weiss"... then a Radler. They make some good stuff, for sure, but Swill ain't one 'em. Aptly named!

It takes a bit longer on my system to carb, too. For soda, I do use the shake method (30PSI, shake like hell for about 5 minutes, place in kegerator, set at 18psi). I also run longer lines for soda so I can keep it carbed better.

I just picked my centennial in Idaho - loaded this year, and I didn't have the aphid issues of last year.

Brewater 3.0 link is wrong... I'll look for the right link later - out the door now!