wow, thanks for the fast replies. I just did an 11 gal. APA with a 2oz Cascade FWH and 1oz late hop addition and it didn't have the flavor I was hoping for. I've read that FWH should give a strong hop flavor, but I might have done too much FW and not enough late. What do you all think?
Thanks for the replies. I am looking for something that will keep a pronounced sweetness and malt body to the beer with a warmer fermentation temp since I can't cool my fermenter. What attenuation range have people gotten with the Scottish strain?
Ray Daniels suggests using European Ale (WLP011, or Wyeast 1338) or a "low attenuating Irish strain" which I have yet to find. If anyone has experience with these yeasts could you give me some details about them. Thanks.
Firstly, I've been reading and learning from you all for while now and would like to thank you for all the knowledge and experience you've shared.
Now to the question. I've recently moved to all-grain brewing and my first batch has a serious DMS off flavor. It's been in...