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interesting, thanks for the info

would saison yeast be a good choice?

good question I think it is brewhouse its from the old beersmith program.

As stated I simply installed a recirculation pump and only recirculated my masy for several batches I got between 66 and 68% efficency but all of a sudden I get 81%. The grind is still the same setting the only change was my mash temp was 150 instead of 158 like I normaly do. Did the pump do...

Good point, I had forgotten about that.

^^^ Thats interesting information, I think the east coast link to English style IPA has more to do with tradition and the fact that they(all of the east coast states -Florida) use to be English Colonies......but thats just my opinion, Further more the American hops of newer design did not get...

Brown malt is made from green barley, it is kilned in an unmalted state. Perhaps the best sub would be victory or bisquite malt and toast it on a cookie sheet in the oven until it gets to the right color. Aside from that there isnt much else of a sub for it.

Try this, add 20% of your lme to the 2.5 gallon boil hop as normal, at flame out add the rest of the lme and force cool. Less lme in the boil=less sugar burning=lighter color. You could use extra light malt extract or go with a larger boil volume. In BYO magazine they discussed the subject...

I might suggest that west coast is more or less a yeast selection and more of the "designer" hops such as simcoe citra mosaic amarillo and also as stated less malty, where as east coast might suggest a more neutral yeast such as nottingham and more traditional American hops like wilamett cascade...

Thanks guys, though this worked this time, perhaps there is a better way, although inexpensive the way I did this one(about $1 worth of dme) I may invest some cash for the slants as listed above or invest some cash for the traditional yeast washing from the yeast cake. I still have 2/3 pack of...

I also have 27 oz Cz Saaz 3% AA for sale $.86/oz I can sell it by the oz or buy it all. I ship via USPS up to 1lb $5.15 over 1lb $9.95 any where in the US including APO addresses. These are not old hops they have been stored in a vacuum seald bag in the freezer at -10*F I just dont have...

DrunkleJon: That may have been me I split a saison I think it was, last year I know I posted that some place on this forum, others may have done the same. Kombat: I did not think about the proper pitching rate I just assumed that building a starter from 1/3 pack of yeast would work, as is...

As I sit here at work reading around, I have found that dry yeast has a "coating" which has nutrients and "stuff" that super activate the yeast cells when rehydrated. So on and so forth, I think the misconception is in terms of the words dont and dont need to. The yeast should still work in my...

I thought long and hard about answering some of these questions, in short I feel like it would be counter productive to the conversation to answer some of the questions. I do feel the need to just say this, My financial situation in none of your business at all, I could be a penny pinching...

I rehydrate first, even before when I made whole package starters. This time I added 1/4 teaspoon to warm tap water and I was not sure about the whole thing, I have propagated enough to pitch from the residue left in a few bottle beers which was way less that that 1/4 teaspoon, since my goal...

Well after doing the 1/4 teaspoon I decided it was not enough so I went with 2 teaspoons or about 1/3 pack.

Due to financial restrictions I need to try to get 3-5 batches from a single package of yeast. I have made starters form dry yeast for 10+ years now with great success and have never had an issue. I do not have the time equipment or space to recycle yeast and racking unto a fresh yeast cake...

co2 will offgass when you transfer the beer to the secondary anyway. I would not be too concerned with oxygenating your beer during the transfer as long as the transfer hose is in the bottom of your secondary

I just got my stir plate built........I plan to make a 1 quart starter of danstar west coast ale yeast for a cream ale......here is the the plen, 1/4 teaspoon of the dry yeast into a starter of 1.040 dme/water.....how long will it need to spin up before its ready to pitch?

oh ok I understand thanks