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Whoa, it never occurred to me to try this! Care to explain how to you've got it set up? I've got my beaglebone black mining bitcoins with a few ASIC's but they're not really profitable anymore...Sound like i have a new project coming up!

I had a sudden inspiration tonight, has anyone brewed an IPA then soured it? I was wondering what to do with my Roeselare cake and thought something really interesting to do is turn an IPA to the dark side. Any ideas or experience? I know it's not a new idea but couldn't find any resources in a...

I actually really like S-23. I know it get's a lot of hate around here but both times I've used it the yeast produced very clean beers. I think the trick is warm fermentation. Like low 60's. It's no bohemian lager (which is my favorite lager yeast) but in a pinch, like when you can't make a...

I have a SMaSH cold crashing in my garage using this yeast as we speak. I guess technically it's a Cali. Common since I did the primary fermentation at 60. It's been in my garage now for a month at 45ish. Problem is, I get the urge to draw a sample about once a week. No fruit, no esters, just a...

I spent entirely too long today looking for some resource that could show me water profiles in my area. The good news is I found a site so you don't have to go looking! The USGS actually made this really cool map here. I should warn you now, this won't give you the water profile for your actual...

Subscribed. I'd like to see some experienced input on this.

It'll be hard to get a good amount of CO2 in suspension with just one night of force carbing. If it were me, I'd rack it to a corny around 3-5 days prior. The worst that could happen is you'll have your first experience with pressureized fermentation. Biermuncher on here has some pretty in depth...

I may not love Citra quite as much as Topher (I guess we know who was responsible for the Citra shortage! :mug:) but I can say it is my favorite hop. It's so versatile! Great bittering, aroma, and of course amazing flavor. Anyway, using more than 2 ounces is just overkill, in my opinion anyway...

Welcome to the Thunderdome. Two yeast enter, one yeast leaves! :ban:

I love S-23. I ferment it at 60 degrees and it's never done me wrong. It's great to work with too, no starter just pitch two packs at around 70 degrees and it's off bubbling in just a few hours. Super clean and very flocculant as well. I know Denny is extremely opposed to it, but I almost always...

Where did you get the yeast from? LHBS or some online source? It seems like Fermentis doesn't quite have their lager yeasts dialed in. I absoluetly love S-23 but not for normal lagers, just california commons. I've heard nothing but bad things about it from people who've used it as instructed.

I know it's an industrial yeast, but it is actually available in homebrewer sized packs. Denny provided a link over on the NB forum here. I'm just wondering if anyone has actually tried it. I love all of Fermentis' yeasts. I have a Maris Otter/Cascade SMaSH in the garage that's a Cali. Common...

The weather in Utah right now is absolutely perfect for lagers, my garage is at a constant 50 degrees. I was doing some reading on the Fermentis website and there was a PDF that mapped out the yeast characteristics by strain. All the usual strains were there, but there was one that I've never...

Recipe: Runnin' Ute RyePA Brewer: Tyler Christensen Asst Brewer: Style: American IPA TYPE: All Grain Taste: (45.0) Strong bitterness followed by rye spicyness. Slight haze from rye proteins, not as bad as a wheat beer though Recipe Specifications -------------------------- Batch Size: 5.00 gal...