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I just fermented a helles back 1.064 og with wlp 820 at 55, it took off quickly. Taste before cold crashing was clean, no fusel alcohols or other of flavors. Going to keg today. Point is, if it's sluggish at 50- warm it up a bit. 50 is on the low side door this yeast per white labs.

We'll 820 likes temperatures in the mid 50's. Why is everyone trying to crank their temp all the way down to 50?

You should Brew some malt liquor. I made some one time and actually rather enjoyed it. My wife not so much. I let the folks at the lhbs try it and their comments were "it tastes like malt liquor". Imagine that. Brew it. Drink it. Enjoy it.

In like flin.

I'm in please.

Agreed!

If you want a day trip for hard to find beer, go to windischeschenbach in East Bavaria near the Czech border for Zoigl. If you do a Google search you will find information enough to get you there including a calendar from which you can determine which one of the several Zoiglstube is open that...

I like correct carbonation and pour. If the kegerator is balanced the pour will not have much head. Similar when pouring from a bottle. I don't like a cup full of foam but that can be easily managed.

I'm in!

Hold up, I'm staying off topic... "34/70 is not a true lager strain"? Where do you get that? Feel free to PM me if you are concerned about polluting the air waves in this forum.

I prefer dehusked caraffa III. I like my black IPA to taste as little like a stout as possible.

Marris Otter is a great malt for single malt brewing. I hope you find you have a new favorite beer once you're finally drinking it

So I get stationed in the one post I never expected to find any decent beer, yet lo and behold I find a stock pile of Westy 12 here... In Korea. Apparently the army, or at least aafes does look out for us.

I always do number 2... About once a day. Also, I cool to as low as I can with ground water, then chill in fermentation chamber to pitch temp (also number 2).

I'm interested in a couple, PM sent.

I made one with equal quantities pilsner, Munich and flashed corn for OG of 1070. I used three hop additions using continental European hops for about 20 IBUs. I used 34/70 for yeast. I passed a lot of it around to friends and the local clubs, and got told it tasted like malt liquor. I liked it...

Gotta love Aaron Franklin's show.

Never cooked a whole hog, but this seems about the way to go about it. http://video.klru.tv/video/2365503928/

Gotta love some Black IPA, or Cascadian Dark Ale if you will! :mug:

I've had a Cereal Killer for a couple of years now. I'm sure it's not the best, but I have put a bunch of grain through it without issues, and would be loath to part with it for the price.