Recent content by kcmobrewer

The recipe called for that yeast from the beginning...

In

No, some were Weyerman I think. I really don't think I have a discerning enough of a palate to be able to tell the difference. As long as I'm close that's good enough for me. As long as it tastes ok post fermentation I'm gonna fine it and move to a keg for a year.

68. Still in there. Just letting everything mellow out. Probably been 3 weeks now or so.

Reading that made my head hurt

Sitting at 1.042. I ended up just following the recipe in BYO

I'll check my gravity tomorrow and let you know how it turned out. I did a huge starter 2L then stepped to 3L of 001. Figured fresh would be best

At least it was contained. I'd call that a win unless it's some crazy rare yeast.

I dislike bombers in general. If I wanna share some beer I would rather have the option of just opening multiple bottles than being stuck with a huge open bottle

Breweries do it to protect a proprietary strain. Don't know if stone does or not but Boulevard does.

Tallgrass distributes to Nebraska. They do. It's called Big RICC. 12 oz cans. Also delicious.

I did 155 with an OG of about 1.154. Got a projected FG of 1.040. I'll let you know how it turns out

Obviously pretty similar to the posted recipe. Seems y'all are on the right track. Especially regarding the FG

There's a clone recipe for this in BYO this month for anyone interested.

Glad you're enjoying it. Dang 1060? Which recipe did you use and what was your mash temp, yeast, etc?