Can't decide what to brew next? Try this tool!

The knights of the Mashing Fork Magic Brewing 8 Ball.

Too Cool....The Ideas are interesting..

I got, "Spiced Stout with Belgian yeast"

Very cool indeed

Smoked English Bitter with Irish yeast

Dark Malty German with Farmhouse yeast
...gives you some crazy combos

That's awesome, especially since i never know what to brew and love doing weird stuff

You're missing a comma. "Try this, TOOL!"

Smoked Wheat with American Ale yeast

Evan! said:

You're missing a comma. "Try this, TOOL!"

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THis is the first thing I thought of when you wrote this.

Vanilla American Amber with Cali Common yeast

Could you brew this? What would it taste like?

Nice. Rye and Wheat Pilsner, it says. If only I had room in the fridge to lager..

Spun again and got Honey IPA with Kolsch yeast. Now we're talkin'!

One for the Mr. Beer!

6lb Maris Otter
.5lb Honey Malt
.25lb Caravienne
.5lb Honey (flameout)
.5oz Horizon 60
.5oz Cascade 30
.25oz Cascade 15
.25oz Cascade 5
1oz Cascade DH

Mash 150*F for 75 minutes. Ferment with Kolsch yeast.

Rye English IPA with Farmhouse yeast

Hey, now we're talking indeed... Okay, I cherry-picked, but I do have some Goldings burning a hole in my freezer.

10lb MO
3lb rye malt
12oz C40

.75oz Pac Gem 16.3% FWH
1oz UK Golding 4.5% 5min
1oz UK Golding 4.5% 1min
1oz UK Golding 4.5% dry

WLP568 Saison Ale Blend

1.064 OG, 8.6 SRM, 59 IBU:fro:

Honey American Amber with American Ale yeast

That is what I got on my first spin. It actually sounds pretty tasty!

Spiced English Brown with Scottish yeast.

Now what is funny is i have this in primary right now, but i am using Nottingham. My winter ale is really an English brown spiced with orange, nutmeg, clove, and cinnamon.

oatmeal american IPA with begian yeast

944play said:

Rye English IPA with Farmhouse yeast

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Sweet. If you actually brew that I want to try it! I love the Dupont yeast, I think it will make a very interesting IPA!

Oatmeal Trippel with Farmhouse yeast? EW!

Spiced Malty German with Belgian yeast

I had to pay like $500 for that action in Amsterdam

That thing is stupid. Everything is either spiced or smoked. Booo.

wildwest450 said:

That thing is stupid. Everything is either spiced or smoked. Booo.

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Nah, it's random and stuck...I just got

"Fortified American Amber with Alt yeast"

Fortified beer...like wild Irish rose is fortified "wine" (using the term loosely)

I'll happily fortify an american amber with a fifth of bourbon. Sounds yummy!

English Special Bitter with Kolsch yeast. That sounds yum-tastic.

Mmmmmmmmmmmm.

Dark American IPA with German Wheat yeast ???
Spiced Porter with Pilsner yeast ??????
I think I will skip this.

Craig

CBBaron said:

I think I will skip this.

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Yeah, Fortified English Bitter with German Lager Yeast? That's crazy-talk.

Saccharomyces said:

If you actually brew that I want to try it!

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I'm doing it. Even put a new bucket on my order so I don't have to wait two weeks for an open fermenter.

A "Smoked English IPA with Scottish" yeast doesn't sound too bad, but I just used the last of my smoked malt on a Porter with Scottish yeast

Imperial Wheat with American Ale yeast.....hmmm.........interesting

Fruit American Amber with Alt yeast

Actually doesn't sound that bad

Vanilla malty German with English Ale Yeast.
Oatmeal wheat with Alt yeast

Some of these aren't bad.

"Imperial Wee Heavy with Pilsner yeast"

....so it's an oxymoronic beer...

944play said:

I'm doing it. Even put a new bucket on my order so I don't have to wait two weeks for an open fermenter.

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Nice. I'm picking up the ingredients in a little bit to do the half batch of honey IPA here!

:rockin:

Saccharomyces said:

Nice. I'm picking up the ingredients in a little bit to do the half batch of honey IPA here!

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Sweet! Kolsch yeast takes a while, doesn't it?

I almost left the LHBS with WLP002. Glad I checked, or this would be a very English RyePA.

I also got... kegs.

Mashed 152F, 60min. Half distilled water, 1T 5.2, 6gm gypsum.
1qt starter (all-grain, mashed in my French press ), decanted, pitched at 70F.
Missed my target by a little, but I am liking the color.

944play said:

Sweet! Kolsch yeast takes a while, doesn't it?

I almost left the LHBS with WLP002. Glad I checked, or this would be a very English RyePA.

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Yes the Kolsch yeast is pretty pokey, and it has a lag time which resembles a rush hour commute on I-35 in the rain. I love the fact that it can produce an ale which tastes amazingly like a lager.

Um, yeah the Fuller's yeast would be a little fruity and sweet for a rye pale, I think. I'd use the Whitbread yeast (S-04) and ferment cool myself.

Saccharomyces said:

Yes the Kolsch yeast is pretty pokey, and it has a lag time which resembles a rush hour commute on I-35 in the rain.

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WLP568 has a lag time that can be compared to MoPac at 4am. Pitched about 11PM, it's full tilt at 10AM! I can't believe I'm saying this, but I might have to WARM this beer up to keep it in its happy range.

944play said:

WLP568 has a lag time that can be compared to MoPac at 4am. Pitched about 11PM, it's full tilt at 10AM! I can't believe I'm saying this, but I might have to WARM this beer up to keep it in its happy range.

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Yep I would start at 75*F and raise it 2*F per day until it finishes at 85*F. Aquarium heater in a water tub!

I have heard DuPont actually starts that yeast around 70*F and ramps it all the way to 90*F!!

Thought not exactly the same, I used the wyeast Biere de Garde yeast back in August at about 85 ambient temp. The spiciness really came through, but it's also really hot (granted it's also 9.x%). I oaked it for a bit and its just now starting to be "drinkable", but that's much different from "enjoyable".

Saccharomyces said:

Yes the Kolsch yeast is pretty pokey, and it has a lag time which resembles a rush hour commute on I-35 in the rain. I love the fact that it can produce an ale which tastes amazingly like a lager.

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True story. I used WLP029 for my Kolsch, it was beautiful. I would definitely use it on any ale recipe just to see what result you get. Does take a while getting going, but after that it hauls ass.

Strong red IPA, made with my favorite northwestern hops, and fermented with saison yeast.

Sour Dubbel with American Lager yeast. Hmmm That sounds doable. :rockin:

I'm glad I have a package or Lacto waiting for me at Superior's shop.

Honey Wee Heavy with American Lager yeast... um, no.
Take 2: Dark American Brown with Belgian yeast. Now that I could see.
Fun tool, but I'm glad I have my recipes all lined up for the next 6 batches.

944play said:

Missed my target by a little, but I am liking the color.

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Kegged it tonight at 1.018. Hydro sample was VERY saison-like and bitter.:cross: This might need a few months.