Recent content by anotherbeerplease

Beautiful thanks guys. I like the maple syrup idea as well - might go well as it is already aged on oak with vanilla beans.

I brew a high abv stout for the holidays every year; this year it's around 14%. It has been aging in the carboy for maybe 8 months, so the only way to bottle condition will be to add yeast. I am new to bottle conditioning - normally I keg. I am concerned that whatever yeast I add will just die...

Efficiency, not sure to be honest, I planned at 56% for this huge beer But I sparged both mashes (normally I don’t sparge) and also boiling down the gallon into syrup pushed the numbers quite a lot higher.

2.5gal starter for WLP 545 and 2.5 gal starter for WLP 099, decanted the starter and pitched all of the pure yeast from each of them with the WLP 545 going in first and 099 going in 24hrs later. Fermentation started instantly with 545 Yeast, not sure the age but it was unexpired and starters...

Ok thanks for the replies guys, I really appreciate it, I did end up pitching the WLP099 today and reoxygenating, I have never tasted a stout I thought was "too dry" and I really doubt it's possible with this high an OG. My inspiration is something along the lines of The Bruery high abv stouts...

Beersmith has my newest stout finishing at 1.010 or lower using WLP 545 as a primary yeast and WLP 099 as a finishing yeast. OG is 1.149 and it is currently fermenting away with the wlp 545. Has anyone tasted a stout that was too dry? Is that possible with this high an OG? The wort poured like...

I used a Balcones barrel, somewhere over $100 bought in San Diego maybe 4 years back... got 3 or 4 batches out of it, after that I stored it for a bit and ended up with mold. The barrel was a pain but it was probably the most fun I've had in brewing, and perhaps some of the best beer too, I say...

Thank you, I did not know about this

Pilsner with Wyeast 2007 (Budweiser yeast). It's a very simple beer: pretty much all pils with a touch of carapils and acid malt. Clean ferment at lager temps, diacetyl rest and about 1.5 months of lagering. By now it is very clear in appearance and very tasty!!! Crisp and easy drinking at 4.9% abv.

Ok thanks for the input, my previous stouts have been done with WLP500 so maybe that is more of a Belgian Quad but I don't really make it with that intent of making a Belgian beer. I have made this 4-5 times over the years and it has never come out overly bitter after a bit of ageing, even at...

I like it balanced, so far the high gravity stouts I’ve made have been 80-100 IBUs which works just great, especially since I age them. But the next yeast I’m using is a mix of WLP545 and WLP099 both of which can do 85% or higher attenuation and beer smith says fg may be as low as 1.006 on a...

I have brewed several very high abv stouts, 12-14% and I usually place the IBUS around 80-90 or more. I don't think you can get much more than 100 IBUs... None of my brews have tasted overly bitter after a bit of ageing. But seeing recipes for Belgian beers, which I love, typically IBUs for...

I had a Paulaner Festbier some years back in the fall in Germany and it was just perfect, and even though Ayinger makes my favorite "Oktober Fest-Marzen", I would really like to improve my brewing of both of these styles. I think the color of Marzen is what many Americans might typically...

Thanks for the input, I guess I'll try the 6 month lager but taste along the way.

I did a brett beer last year and just got around to bottling it now, also I have a 9097 starter going and I can confirm it looks similar to yours - just sort of "weird" looking. I would say that based on my limited experience and on yours, everything is normal and working as it should...