Recent content by sptaylor70

If it matters to you, S-23 is a koelsch yeast (= WY2575 and WLP003). W34/70 is a lager yeast - same as WY2124 and WLP830 - and makes a great Vienna Lager.

IPLs are supposed to be like IPAs, with greater opportunity for the malt and hops to shine. With that in mind, and since you say that want something wintery, I would drop the pale malt and go with a mixture of Vienna and Munich, say 2.5 and 2 lbs., respectively. To help develop malt...

Not a clone, exactly, but a starting place, based on Beer Advocate reviews and Squatters's website. Volume 5.5 gallons Boil volume 7.5 gallons Mash 2 hours at 150 degF, 1.5 qts./lb. Fermentables Pale two-row 12 lbs. Munich 4 lbs. C40L 1 lb. Sugar (I would favor turbinado or piloncillo) 1 lb...

If it is truly "unique," then it could be anything. But if it is a commercially available yeast, then it should be a Belgian yeast (descriptions on Beer Advocate mention the Belgian aroma). In dry yeast, this could be Fermentis T-58 or Danstar Abbaye Belgian. In liquid, this could be any...

S-04 is Whitbread yeast (= WY1098, WLP007). It will attenuate about 75% and is highly flocculent. It is okay for sweet stouts, but is more at home in pale and amber ales. Wyeast 1332 is Hales (Seattle) yeast. It attenuates less than Whitbread (about 68%), and is less fruity (but moreso than...

As Big Mack points out, in an IPA a simple grain bill is generally going to be best. If you want more richness than pale two-row, you could swap all of it for Vienna (and pair it with C20L, as suggested). To smooth the hop bitterness slightly, you could move your Warrior additions later - say...

Looks fine to me, overall. I am not certain whether you will be able to tell that there is MO in there, underneath all of the hops. To bump up the toasty-ness, if that is what you are after, you could go with Vienna. A 90-minute boil would help to develop some malt complexity, but that is...

Some of my students have brewed Brewer's Best Black IPA and Brewer's Best Falconer's Flight IPA, and both have turned out well. Brewer's Best also has a red rye IPA that looks like it would be good, but I have not had anyone try it, yet.

This looks like Mysticmead's Raging Red. Very popular recipe. For the hops, I would push the Target bittering addition to 30 minutes to give smoother bittering. With the later Target addition, you could add a half ounce of each of your late hops at, say, 15 and 5 minutes. It would give you...

There is a nice calculator that will spit out a flavor estimate for many hops combinations. http://scottjanish.com/hop-oils-calulator/ Plug in how much of each, how you intend to use them, and see whether you like the result. My two-cents worth: Although they are both great hops, I would not...

First, I think that you could swap out all of the dark DME. You are already getting plenty of roasty flavor from your steeped chocolate and black patent - more is probably overkill. Small tweak Trade the dark DME for Vienna or Munich DME. You should get a less roasty, but richer, toastier...

From Brew Your Own, Mar/Apr 2006: "How long to lager is a matter of some discussion. Light American lagers are typically held near freezing for 10–20 days, while some strong German doppelbocks are lagered as long as six months. For medium to high-gravity beers, Greg Noonan — brewpub...

You were supposed to add the brown sugar during the boil (I prefer near the end). When you say "extremely high OG", what exactly do you mean? There is a limit to how high an extract kit can get without doing something off-instructions. Example: Did you add the priming sugar (meant for...

It is unusual for US-05 to stall out, and it should not be fazed even by getting down to 62 degF. You could rock the fermenter a bit each day and warm up to maybe 68 degF and see if that solves the problem.

Not a clone, but based on Goose Island's description and the Beer Advocate reviews, this should get you in the ballpark. Batch size 5 gal. Boil volume 7 gal. Mash 1.6 qts./lb. at 152 degF for 1 hour Fermentables Pale ale malt 7.5 lbs. Munich malt 3.5 lbs. C60L 12 oz. C120L 12 oz. Turbinado...