Recent content by sagnew440

I really liked it. I brewed a great Belgian pale and blonde with it. More phelonic/spicy than fruity.

A guy in my brew club makes a pineapple pale. He throws the pineapple in a food processer then strains the pulp out. He only adds the juice. If you keg, that's when he adds it. If you bottle your gonna need to let it ferment out. It makes a tasty beer. Oh yeah, Use the Ripest/Sweetest...

I use t-58 for my wit. I ferment at 59deg and have never had a problem with attenuation or a stuck ferment. It took about 2.5 weeks to finish. I roused the yeast once a day as soon as activity really slowed down. It tends to give more pepper/spice than fruit that low.

I've used small amounts of rye in my wit. It works well for a little added spiciness.

I just used this yeast on a belgian pale and blonde. More phelonic than fruity, little banana with some bubblegum. I fermented from 66 up to 72. I like it better than just about every other belgian yeast out ( except wlp575 and the unibroue strain).

Bummer. Not sure about if it is toxic in that amount, my guess is no since its just an enzyme.

There was a write up in byo a few years ago using a rubbermaid brute. All you nee to do is put a grommet in the lid, then put a thin bead of keg lube on the rim of the can, and use some spring clamps to secure the lid down.

wlp007 dry english. Its got the flavor and can handle the big og.

I rebrewed this about two months ago, only as a 60/-. I also boiled down the 1st runnings to 1/4 gal. Still a great beer.

Thats the way i ferment if im not using my ferm chamber.

Depending on where live and how far you like to drive there is the StlBrews (the biggest) that meet off of Hampton, the Garage Brewers Society in O'fallon, and the StlHops (the smallest) club that meets in south city at Perennial Artisan Ales. They are all great clubs.

There's a pretty decent amount of homebrewers in the area. Have you had a chance to check out any homebrew clubs yet?

If you brew alot and plan out your brews ahead of time Mo Malt Supply is the way to go. Both Dave's and St.Louis Wine and Beer are both good LHBS. Dave's actuallys will sell specialty grains by the ounce which is nice.

Recipe looks good. The only thing I would change is swap out .5lb black malt for the special b. That should get you the toasty coffee flavors. Mashing low might help bring the gravity down, but with all that extract you might want add some sugar to help bring your fg down.

Yeah I was thinking of the Stable that closed down. Buffalo is open.