Recent content by FatsSchindee

Similar to the recipe above, was thinking MO for base, with some Munich, Honey, C20-ish, and maybe a bit of Aromatic or Melanoidin with a dash of Roasted Barley, and then the PB2. Maybe even some honey in the boil, and/or to prime? Just bittering hops as a counterpoint to the sweetness, and...

Nope... not this year! Had beginners luck two years ago in my first NHC entered, with an American Amber through to the second round, but struck out this year and last. Oh well, better step it up for next year. Good luck to everyone who makes it through!

Did any of you ever brew something like this? I've been eating a lot of honey roasted peanuts lately, and had the same idea... came on here to search it, and here it is.

I'm the same way with Austin; been refreshing the winners page waaaay too often the last couple days! Good luck!

I did the same thing, and just bottled the cider today. The 611 got it nice and dry. I just used straight juice, no added sugar. OG 1.052 and FG 0.999, for an ABV of about 6.9%. The fruity esters complement the apple flavor well, and the yeast seems to add a bit of mouthfeel over a standard...

I think that they are using the vials because it's a blend. The 611 New Nordic Blend came in a vial also. I think the new Pure Pitch packages are for just that - "pure" single strains. Just a guess though...

Didn't have anything go through to the finals this year, but had two go to mini-BOS: a Hef and an Old Ale. The Old Ale got a 38, and both judges commented that it would get better with age (I did only brew it in December) and I should submit it again next year... So that's the plan!

Finally got around to trying my 611 split batch. Did a German Pilsner and Saaz SMaSH, and fermented one gallon temp-controlled at 61, and one gallon uncontrolled at room temp (around 75 ambient), about three weeks each. Bottle conditioned and finally sampled about two weeks later: Pretty...

I assume you mean 1.8 gallons? Otherwise, are you sparging with 2.2 quarts + loss amounts (grain absorption, dead space, burn off, etc)?

Finally put my 611 to use today. Brewed just over 2 gallons (basically a glorified starter!) of a Pilsener/Saaz SMaSH (1.054 OG, 21 IBU from 75 and 10 min additions), and split it into two carboys. Both pitched at 60* F, with one going into my ferm chamber set at 61, and the other into...

I did a mint chocolate stout two years back as part if a stout experiment (split 5 gal of stout into one gal jugs and added dif flavors to each). I muddled and chopped up fresh mint leaves, and then soaked them and cacao nibs in vodka for one week, then pitched it all into one of the gal jugs...

Sounds awesome. Interested in hearing the tasting results! What kind of flavors did you get just from the starter wort?

The description of the T. Delbruckii (one of the three) by itself does say it's slightly slower than a standard sacc strain - "25% attenuation after 5 days". That's not super slow, though, and it's by itself - I'm sure the other two (if they are similar to saison or hefe strains) will finish up...

As mentioned above - no, don't add anything when you save it. You can look up yeast washing, which is more work, and nets you less overall yeast, but it will be "cleaner" or more pure. Or, you can just leave a bit of beer on the trub after racking, swirl that up, and just dump all of it into...

Or, if you're not planning on brewing again that quickly (or are, but with another yeast), save it for longer and then use it in a starter when ready...