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I picked up two viles of ECY01 for a project. I will be more than happy to send out slants when I get them cultured up.

Good question.

I wouldn't worry about autolysis. I have had the problem only once and that was because I wanted to see what would happen if I pitch the slurry from a 3 month old cider. It tasted like licking a doctor's shoe. So don't do that and you should be fine.

I would recommend the opposite. Get the temperature down to about 35 for a couple of days. It should floc out.

If you are worried about the basement being to cold you could always get a brew belt and put it on your carboy. They are pretty cheap and would solve your problem with the upstairs being too warm.

CSI, I have some slants I would be happy to send you.

I haven't had any trouble with it. My stouts and porters come out pretty roast. I am a fan of using brown malt for roast character and black malt for color.

Sorry man. I got a vial by the luck of the draw.

I am in the middle of buying equipment for my brewery. I am taking a trip to Cincinnati to look at a system that uses a mash filter to achieve 98% efficiency. This particular brewery makes damned good beer so there obviously aren't any astringency issues.

The only thing g I don't mash with everything else is my dark malts. If i add chocolate or roasted barley or something like that I always put it in for the last 15 minutes of the mash. It gives a cleaner flavor than even Carafa can.

I brewed up a batch of this and used East Coast Yeast Abbaye. After one week it reached FG of 1.006. It has an insanely eatery profile, but not in a bad way. It definitely compensates for the dryness. The best part was I only had to wrap my carboy in a blanket. When fermentation got to rocking...

I like to add spent grain to my chocolate chip cookies. They also make amazing breakfast/energy bars. Just add some honey and peanut butter.

I have the same answer for all of the too-sweet beers: add brett b or c and let it go for a few months.

If you have the time I would let it go for 2 months. It will mellow. If you need it soon and the smell isn't that bad once it is chilled then just proceed as normal.

You should just have to let it ferment out like a Berliner Weisse. The lacto from grain always gives a crazy disgusting smell for a while. It should clear up in bulk aging.

You can check for conversion my putting a couple of drops on wort onto a piece of chalk and then adding a drop of iodophor. It is the easiest way to check for conversion.

It tastes like Maris Otter x 5

I am indeed talking about Riverbend. I have used heritage in a pale ale and it was pretty amazing. I am not sure I would take it over 40% of the grain bill again, but different strokes for different folks. It makes an insanely malty beer. I would be interested in using it to make an...

I keep a sack of MO, a sack of Pale Ale malt, and a local maltster 6-row Heritage malt that tastes like a cross between MO and Munich. I would say the Pale Ale malt gets used the most.

I will be brewing 6 batches per week until July, then I will be brewing 15 BBL per day :-D