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I had COVID last week. I lost all taste/smell starting day 2 but it only lasted about 4 days. Not a big deal.

Kegged a vanilla porter that I’ve been wanting to make. Come on Fall!

Really? Ok. That is simple. Thanks

Howdy y’all, I just began washing my own yeast. In my latest attempt (California Ale yeast) I only ended up with a small amount due to sloppy newbie technique. I assume I can mix this with a fresh pouch of WLP001, right? Or can I make a large starter then decant it and use it later to make...

My IBU is more in range of an APA rather than an IPA. I’m at ~36 IBU. Most of my hop additions were near the end of the boil/ dry hop for aroma. Although, maybe I’m classifying it wrong?

Although I have only been brewing about 8 months now, my “go-to” house beer is higher gravity (1.063) APA. Very flavorful with great hop aroma.

Thanks Gnomebrewer!

That’s interesting….I may have to try a small batch and see how that comes out.

Low mash temp then. Thank you. I’m not particularly going down a low ABV rabbit hole yet, I was just wondering if the process had any merit. Thanks for the response. I’m learning a ton on this forum!

Thanks! I figured as much as I’d never heard of anyone really taking that approach.

Yeah, I thought about that but my plan is to keg. Wondering if that will still be an issue. I agree with you though. An intentional process (mash temp) seems to make more sense than stopping fermentation early. Thanks for the input!

I’ve been wondering if there is any reason to purposely not finish fermentation. Maybe to get a sweeter, lower ABV final product? Is this a technique or will that leave too many “uncleaned” off flavors?

Welcome from a fellow Texan!

I’m fairly new to brewing also (about a dozen batches) and I am interested to hear about your results. Good idea…

It’s a lazy, rainy day here. The kids are at school and the wife is busy. Perfect day to brew!