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Something like this maybe??

Hi Guys, I'm the guy who converted his kegerator to look like a TARDIS from Doctor Who. LINK: https://www.homebrewtalk.com/forum/threads/i-built-my-own-tardis-kegorator.565103/ Now I'm moving home, and I'll be building a Keezer with Coffin top so it can sit inside my living room (easy access...

I did one awhile back. The beer is essentially mostly pale malt with some Munich and Vienna. It's 100% dryhopped with Eldorado with lemon drop Eldorado and calypso in the boil.

This turned out really well. I've done the acidulated malt sparging before in an SJ Porr beer a few years back. Never checks my ph levels, but there a subtle tartness in there as well as lots of Nelson character and a nice subtle wine character. I changed tact a little in an effort to get the...

Currently brewingmy Sauvignon Blanc Brut IPA. 86% Pilsner 7% acidulated for pH 7% acidulated in the sparge for some minor tartness. Hopping with Nelson Sauvin using the social kitchen schedule. 15g @15 100g @0mins Yeast is imperial yeast suburban Brett. Will dryhop with 200g of Nelson...

Planning to brew one using the following; 93%pilsner malt 7% acidulated malt. Cap the mash with an additional 7% acid malt and run off the sparge. Use Nelson sauvin at 5mins and flameout. Then ferment with imperial Brett. Add 250ml of NZ Sauvignon Blanc and 7oz of Nelson sauvin dryhop...

And why?

Pretty sure you're wrong, but nice attempt at trolling bro.

Looks good. Fruit smoothie like. Although not quite as bright as your first version. In regards to red/purple colouring.

This is a super interesting style to drink and make. There are a. Purple of versions around where I come from. It seems a real balancing act between hops and malt. Given the lack of backbone in the grist. My little fun theory is to make what I called a brut Saison I did it a couple of years...

Anyone used London ESB Dry Yeast from Danstar?

Bump?

Anyone got any good recommendations as a dry yeast? S-04 excluded. Last couple have been disappointing despite my attempts to rectify yeast issues. Thinking yeasts like the Allen and stuff or mangrove jacks. Any experiences.

Technically I think you'd call it version 3.0. As they changed the dryhopping regime after I visited. All the "new" hops are in the dryhop stage I've been told. The base recipe remains the same.

Try using the mash temp suggestion as your stroke temp. You'll end up under it.

I didn't write a report. But I can remember. Here's my findings. 1. Don't use S-04. I pitched and rehydrated and fermented. Some off flavours appeared which could only be attributed to yeast health (I've had a lot of these flavour in the past with this yeast). Specifically acetyldehyde...

Anyone have white labs yeast recommendations? Wlp002/007?

Perfect gray. Cheers. The 0.25oz per gallon might do the trick. Looks about right. Maybe 1.5 oz total for me to increase it a touch. But nothing major.

5gal

Wow @TwistedGray. More than I expected. My initial thoughts were maybe 2ounces in the dryhop?