Recent content by kevbod

Thanks guys. Free stuff is fun.

Has anyone noticed a correlation between mash temp and balance of specialty malt to base malt flavors? I always thought that higher mash (158F or so) temp would translate to more caramel or kilned flavor, but my experience seems to show the opposite. When I mash low (around 150F), my specialty...

Gonna revive this old thread because I have consistently seen 78% - 84% attenuation with Wyeast 1968. I have used it with Special Bitter, IPA and Brown Ale recipes. The outcome has been excellent every time but contradicts all conventional wisdom on this strain. So right, but feels so wrong...

Absolutely love this yeast. Had great success with two special bitter recipes and just checked the FG on an IPA I am trying out with nice results. Have not had any annoying fruity or buttery flavors to deal with. Primarily finishes as malt forward compared to other American ale varieties...

Any word on how it turned out? I have a similar recipe using Summit and Willamette and was curious what you thought?

Thank you for this thread! I had spitting keg syndrome and after reading day_tripper's advice, replaced my o-ring on the dip tube. Now it is pouring like a dream. You saved me hours of profanity and frustration...probably saved my marriage too. You guys rock. Cheers back at ya.