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My opinion is that 11% Munich in an otherwise all 2-row will not give you much sweetness/malt flavor. It will be a subtle effect. If you want to get the 6 SRM without any residual malt, you can use an ounce or so of Roast Barley, and just 2 row and adjunct (e.g. wheat) to ensure you won't get...

This post is a little late for you, but I am 99% sure that Renaud uses the standard Dupont strain (WLP565) so there should not be a need to culture it up in the future. The brewers have even experimented with leaving batches in the sun for a day or two to simulate the slightly lightstruck flavor...

Knowing the grain bill and hops for the porter would help because they can vary greatly between the English and American styles. I prefer the American-style porters, so I usually ferment with Chico (Wyeast 1056) and use Centennial or Columbus hops. For my tastes, that combination is great...

We have found Citra, Galaxy, Rakau and Azacca to pair nicely with WLP648. I would imagine any New World varieties with tropical fruit notes would go well, as the strain has a very pineapple-y ester that synergizes nicely with those types of hops.

I didn't see anyone else post this, so I'll just throw it out there. Wyeast 2487-PC is purported to be the Ayinger yeast. This is available year-round from White Labs as WLP833, and is indeed a great yeast. Jaybird, this may not help your position as a vendor, but for most consumers the yeast is...

Fantastic. Glad to hear it is bubbling, you should be fine. And like I say, you'll still get a sour Belgian-like beer in the end, it just may take a little longer. Cheers.

What was the date on the vial? Subtract 4 months from that best-by date, and you have the manufacturing date, so you can estimate viability. Some notes for the future: that Belgian sour mix 1 is, in my opinion, a little more suited to the lambic and gueuze styles, as opposed to the Flanders...

It is indeed true that it can help, however. This technique is called kräusening and has been used for many years in professional breweries in Germany. http://byo.com/malt/item/966-kr%C3%A4usening-techniques However, casualbrewer, I think I commented on your first post. I think you said...

I understand you don't have temp control yet, but 58 F is pretty high for most lager strains, and in particular this lager strain has an optimum fermentation temperature of 50-55 F (from White Labs website). I think a lower fermentation temperature will also reduce unwanted fermentation...

http://bjcp.org/docs/2015_Guidelines_Beer.pdf See page 5, style 3B, which is Bohemian Pils. Diacetyl may be present, but need not be. I would always aim for none. NHC had a presentation on category 3, and the guys who gave it were insistent that most indigenous Czech beers do have some...

I also live in Medford; are you sure those are the right numbers? Those look like the numbers that come from the raw water out of the Quabbin. We don't get it quite that soft; we get it after it travels from the Quabbin through the Carroll Treatment Plant, I believe, then it hits the Boston...

This yeast is reportedly from Huyghe, which is the Delirium Tremens brewery. You should be able to find that beer in most places to see what the yeast character is like. I like this yeast because it's pretty spicy. I brewed a Christmas beer last year using this yeast fermented @ 67F with a...

Another +1 to 833. This is generally my go-to yeast for malty lagers, and I actually find it one of the cleanest of the commercially available lager yeasts, even more so that W-34/70. I personally would suggest pitching the WLP833 into the doppelbock you're planning on doing. It really is an...

I have used this yeast many times and almost always have that same problem, which is why I've totally bailed on it. Last time I documented it here: https://www.homebrewtalk.com/showthread.php?t=472973

I'm also subbing to this. Our homebrew club is doing a lot of brett experiments, and I personally brewed a brett saison with this strain and one with WLP650 where the brett was added to secondary after a primary with a Belgian strain. That beer is a couple of months old now. This week I am...

I think Martin nailed one reason you may have with excessive sulfur in your beer, which is lack of copper. Hydrogen sulfide is a natural fermentation product, and through a series of reactions it can convert into disulfide, which I believe is the primary "rotten egg" smell offender. On the...

I think WLP002 would be fairly out of style for Baltic porter. It's not a very clean yeast and because it flocculates well I would guess that fermenting it too low will result in significant underattenuation since WLP002 will probably fall out even earlier than usual. I prefer something like...

I imagine the vinegar (acetic acid) you are getting is coming from oxidation in these cases. Ethanol oxidizes into acetaldehyde, and acetaldehyde in turn can oxidize into acetic acid. However, this usually only results in softer, sherry-like character as opposed to full on vinegar. A stronger...

WY1214 is Chimay's strain, and WY3787 is Westmalle's strain. You could go grab the dubbel of both producers to compare the two; they are readily available almost everywhere. Chimay, for me, is extremely fruity, while Westmalle is much more balanced between fruitiness and spicy phenols. I prefer...

I know the main recipe developer at Mystic reasonably well, and while the strain they currently use is a "house" strain, he indicated to me recently that you can get very similar results with the Dupont strain, WLP565. Most of their experimental yeast stuff is released as the Vinland series, but...