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I'm going to have to say Gose, Lambics, and pilsner for me. I can't stand the sours, nor can I stand the lack of taste that pilsners have.

After speaking with my LHBS they suggested a last resort of pitching champagne yeast, no starter. Their advice was if that doesn't work nothing will. I pitched it yesterday..we shall see if it produces results!

Target OG was 1.055 if I remember correctly. I'm attaching a picture of the recipe with list of grains used.

Back to the drawing board.

Even though I've already made a starter, repitched and had no success? A third repitch won't cause any trouble? I guess it couldn't get worse than it already is though!

The OG temperature was around 66 degrees, so not exactly on point but not too far off either.

Two weeks ago today I brewed my first milk stout using Wyeast 1098 yeast. The brew process went almost according to plan with one hiccup when the temperature of the wort rose to 175F when heating the grains (this was a partial grain brew). Otherwise everything was normal in making the wort...