Recent content by rhys333

Awesome. Is that one of your's, or an interent find?

Things escalated quickly.

I've never used domestic chocolate malt, so I don't have a reference point for how 350 tastes compared with a UK 450. That said and fwiw, if it were me brewing a porter and I had initially intended to use 5% chocolate at 450 srm, I'd probably bump it up to 6% with 350. There's nothing more...

Brewing an American wheat kitchen sinker with what I had on hand, while sipping on the stout that came before it. 18C/65F outside and snow on the ground. Crazy.

This turned out well, and I'm really enjoying it. The only problem is that there must be a hole in my keg, because the beer is disappearing quickly.

It's a favorite of mine too.

From a few days ago, the last of my HB saison...

Hank 3, Fadin' Moon.

HB stout. Kevin the cat photobombing.

Then again, I might go with a low attenuator like Windsor. I think the residual sugars would work here.

Thanks for the feedback. I agree. I think I'll go with K-97.

I'm planning an American honey wheat beer and I have some T-58 on hand. My inclination would be to go buy another strain for this and use the T-58 in a German wheat or Belgian. But it's what I got. My question for the folks who have used this strain: do you think T-58 in the following recipe...

HB stout, freshly carbed.

You're right. I had been thinking that it was less fermentable because more by weight is needed. That part of my post can be disregarded.

Good luck with the project, looks like a fun one. 😀 Your decision to go with dextrose instead of table sugar stood out to me, and I appreciated the followup explanation that it was based on the results of a Brulosophy experiment. Admittedly, I haven't read that article yet and I probably...