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I've got a Barleywine in the works. I plan to brew a pale ale with the yeast I need and then pitch onto the yeast cake so I don't have to do the 6L starter recommended on Mr. Malty. I like where you're going with this, though. The SmaSH is to get an extract brewing friend introduced to...

Howdy, I have a lot of Marris Otter as well as a pound each of Nugget, Cascade, Galena, Williamette, Columbus and Centennial. I'm not averse to toasting some of the MO. What can I make besides a cream ale or IPA? Thanks for any/all ideas.

Here you go, 1 lb of Centennial for $19 http://www.hopsshack.com/store/HP1041.html (Beware: they have Williamette, Nugget and Columbus for $7. I ended up with 5# of hops)

I used WLP001. The maltyness is there just enough to make the pile of Centennial amazingly good. I really don't have any fruitiness at all.

Wow, this stuff is good! It has a wicked amount of trub, but it's well worth it. Even the head tastes great. It also packs a wallop, so becareful.

So you're saying to drop those 2 grains? Can do. My plan for the yeast is to make an APA and then pitch onto the yeast cake.

78% is actually on the low side. I pretty consistently have higher OG than ebxpected.

Howdy, This will be my first all-original recipe. I plan to pitch onto yeast cake so I don't have to make a gargantuan starter. Any/all comments appreciated. Batch Size (fermenter): 6.00 gal Bottling Volume: 6.00 gal Estimated OG: 1.117 SG Estimated Color: 16.5 SRM Estimated...

I've had similar results using whirlflock. It precipitates the break proteins. They eventually compact with yeast at the bottom.

Here's a link to mini-BIAB that may help you: http://www.biabrewer.info/viewtopic.php?f=23&t=153 BIABrewer has just about all of the info anyone would need.

BeerSmith does do trub losses, but in my experience (all BIAB) it underestimates the amount total water needed. FWIW I usually end up adding 1/2 gallon to total for a 6 gallon brew.

I've done several. Pumpkin Ale, Holiday Ale, Irish red and Hank's Hefe were all good. The Holiday Ale was the best when aged 6 months. Belgian Honey was undrinkable initially. It's mellowing. I'm going to try it again in May. Bourbon barrel old ale is promising. Brewed it in...

Why not use a program like Brewsmith to scale the recipe to your equipment. Beersmith was one of the best investments I've made, though I now scale up so I can do 6 gallon brews in bigger fermenters. 15 gal Blichmann FTW!

I made a SMaSH (single malt and single hop) that I found to be very good. I plan to do it frequently. I think it's very instructional in learning the qualities of individual hops.

Relax. Sometimes takes a while. One of the many things I learned to improve was pitching big starters of yeast. Smaller starter = slower start.

It'll still be good. It's yours! I'll bet even the guys with hundreds of brews are still learning. When I goof up I just try not to do it again. Cheers!

Wow. Wish I was closer.

Are you fermenting/aging long enough? I've found "green" beers can be bitter in a non-hop way.

A classic:

I have some Warrior from a hop variety pack. Haven't tried it, but was thinking of a SMASH with Marris Otter. What was your base grain?