Recent content by theredbeard

yeah the "whirlpool hopping" at between 170-150F is great advice

will do

I recently had this happen with an oatmeal stout. Used s-04 and it got up to about 72 on my sticker thermometer on the bucket. Tasted a little fruity at bottling, but after a couple weeks in the bottle i'm getting a nasty cider taste, rendering it almost undrinkable. I'm going to see if it gets...

Also, your friends/family will have a more informed perspective and probably better advice.

Um, how many red flags do you need? definitely don't get tied down to that unstable relationship. run!

Went to check on my starter I had going with this yeast, and it had a ton of mold. I was going to scoop it out, but decided to just try it again with another bottle. Why not, since it's a delicious beer.

I am drinking the amber now, and was thinking the same thing. Did you ever try it? I think i'm going to add the dregs to a funky belgian wheat i've got souring and see what happens.

wow, that is really strange. I can see it better that i'm not on my phone.

Is the water line at the thin brown line?

Are you making a jab at jolly pumpkin?

Recipe looks pretty close. I would dry-hop with the amarillo probably before the summit though. I have wondered how they get the clarity/mouthfeel/strong hop flavor in this beer. Let us know how it turns out, I'd like to try one close to this.

Where is the best place to buy the ones made for biab?

I could drink Dreadnaught like it's water.

I'll check that out. Free is free

Next time I see a Pliny, I'm going to pour it down a drain. Wait, no I won't.