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I had some weird results with this yeast. i brewed a honey amber. i let it sit in primary for 14 days. then i split the batch and racked 3 gallons to a carboy and let it sit 1 more week. i racked the other 2 gallons to another and dry hopped with summit for a week. i had no sugar in the house...

re: carapils and caramel 10...they definitely dont smell or look the same! also, not so sure i trust calcs on brewers friend, it is calculating lactose as a fermentable.

this was my very first brew and i too went with the english ale yeast. flavor was awesome. this time i am using wlp007, a higher attenuating yeast. i felt the first go around was a bit syrupy for most people. i also didn;t really know how to brew then. but i love wlp007 for bigger beers.

xfevv...please do post! i plant to brew in the next 2 weeks as soon my fermentor is cleared of my solstice stout. i decided on using 7.25lbs wheat extract (its 70% wheat and 30% barley), with steeped grains: 1/4# biscuit, 1/2# caramel 10L, and 1/2# carapils. 1-2 scraped vanilla beans at...

ah, i do extract with 3 gallon boil which lowers the hop utilization. i have that parameter set in the calculator. wheat extract and pale malt extract doesn't change the calculation. the calculation difference probably has to do with the steeping grains. I'll post my OG when i brew this in...

i used brewers friend and got 4.9% ABV with OG @ 1.049 and fg 1.011. also got 16.88 ibu with that hop schedule. first time i used this program, although i'm not going for clone recipe, I'm curious about the differences in the calculators.

thanks key west, but this does not cover white choocolate...here is my valuable two sense. i am a brewer and a chocolatier. true white chocolate is rare and expensive and is made with cocoa butter which imparts little taste but adds mouthfeel and is slightly waxy. it is purely cocoa butter...

ah, i usually use it to adjust OG in the end if I'm a bit off target or use it to up fermentables in a higher alcohol beer.

hint, from sonoran brewing co, ABV for wheat ale with white chocolate is 4.7%. why corn sugar?

i love this white chocolate beer by sonoran brewing co. i am concocting a wheat extract recipe and intend to use white chocolate flavor/extract at bottling. as al alternative i may use vanilla extract and lactose. right now i am struggling with what hops to use. sonoran posts ibu to be 16.5...

just a side note to this recipe...i intended to add 2 lbs of honey after primary fermentation just to give the yeast a chance to munch on all the extract before gorging the yeast. then i forgot! so i dry hopped 2 weeks later, and added the 2 lbs of honey boiled in a bit of water. 6 days later...

Thanks for the input! I was planning to strain the boiled hops hoping for better utilization. I do a 3 gallon boil, hence the late additions of LME and have a great strainer. Do you think bagging the hops lower the utiliztion perceptibly? I was also thinking of upping the fermentables and...

I brewed this a while ago, and it got better after 2 months in the bottle because it took a while to carbonate. (1st brew & i may have messed up my priming sugar). this was really tasty with a few drops of vanilla extract to the glass. it really rounded out the beer. i will brew this again...

Planning on brewing a 5gal batch of a honey IIPA on the lower end of the ABV for style. Seeking a slight honey flavor aroma and dry finish. Love summit hops per Mikkellars single hop beer, love cascade and the Willamette forest hence the hop schedule. Love floral and citrus with a bit of...

yes, i am having this problem too. i am using an unlicensed version and i'm wondering if thats the problem.

Can i get a recipe link for the kona koko brown? that is my favorite and its out fo season right now...

Awesome, thanks for the advice. I did a bit of research and your advice correlates. I brewed my recipe last night & I plan to keep it down to 65F for at least a week or until the airlock stops...so far no activity 8hrs after pitching a 1 liter starter. WE like the hop astringency in our...

Thanks for the tip! I usually ferment at room temp which is around 70-75. My first batch with wlp001 i let sit for 5 weeks at this temp. If I used 007, and fermented in 65F range in the primary, how long would you recommend? Would I have to keep it in this temp range after primary is...

Here is an awesome CDA recipe I created inspired by Hop in the Dark. I accidentally fermented 5 weeks, with no regrets. This beer is everything I was hoping for but side by side to other favorites I noticed a bit of residual sweetness and would like to up the roastiness by a touch and have...