Recent content by CKelly

As people have said, any variant of Conan will do you well. I've also made some good stuff with WLP008 (East Coast Ale)

If this works and you like it, then that's awesome and you should stick with it! I've had a lot of luck with only Belgian Pilsen and Simplicity Candi Sugar. I forget what I hopped with but it was some combination of Styrian Goldings, Saaz, and Hallertau. Mashed low as everyone else has said and...

I've gotten an extremely peachy IPA without any fruit additions. I used 90% 2-row, 10% wheat, and hopped it with a bit of Azacca and a bunch of Wai-iti. It really came together with the Conan yeast though. A cold fermentation (62-64 F) will yield some very peachy esters. I should add that I...

Been ages since I've shared a label. I've still been at it (albeit much slower). Here are some of my more recent creations. All feedback welcomed!

Stirring it will put you at risk of contamination and/or oxidation. I think giving the fermentor a quick swirl should do the trick, especially if you're only a few points off. Up to you

I do all my starters in a 2 L flask using a stir plate. Unless its a particularly foamy strain (see WY3711, wilds, etc) I never notice any krausen ring and sometimes don't notice a significant color change. One thing you can look out for is CO2 evolution. Take the flask off the stir plate and...

I've used this yeast a bunch of times in higher gravity beers including a stout and a barleywine and have had issues with it stalling at 1.030ish in both. However, like Gnomebrewer said, just give the yeast a rousing. I sat at 1.030 for about a week expecting it to drop the rest of the way but...

I hope I'm remembering correctly, but did you collaborate with Starr Hill? I'm pretty sure I had an English IPA at the ProAm booth and wanna say it was Starr Hill.

One topic that I've had discussions with people about is where the haze should be coming from, and the difference between the haziness that is so desired v. murkiness that may be somewhat less appealing. I was able to achieve a pretty decent haze using flaked barley and oats in mine, but the...

Excellent! If I saw this in a store, I'd have to buy it just cause its so alluring

I did a pale with 100% Apollo; dry hopped with 1 oz. I thought it was excellent so definitely go for it. I ended up buying a 1 lb bag of Apollo for this beer because Apollo also stores really well, and have been using them as battering hops for just about every beer since. I'm a fan!

I did one using only centennial and I'd argue it's the best beer I've ever made

If you LHBS has Special B malt, I would add a couple oz of that. Gives off a lot of great dark fruit flavors and good color. But I wouldn't really add more than 6 oz for a 5 gal batch

I've been doing at least 1 stir with my 5 gal BIAB brews. I've wrapped my kettle in insulation and found that taking 5 seconds to give it a stir once during the mash hasn't lowered my temp enough to make any impact. I average about 75%-80% efficiency usually and lose about 1*F in an hour mash...

I lived in WA about a year ago and have had so many beers with hops from YVH. I've been using them since, even now that I'm in Colorado. Always good prices and a good selection. Yesterday I brewed a NE IPA and ordered the "2016 Top Hop IPA" variety pack, with 8 different hops at 2 oz a piece. I...