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This is good to know. I just got my system working, and I will surely to the PM as Jaybird suggests.

I agree. WLP 060, which is a blend of WLP 001/WY1056 (California Ale-Sierra Nevada strain), WLP 051/WY1272 ( Anchor Ale strain) and Anchor Steam Cal lager strain. Makes an amazing IPA. I have used all the other yeasts mentioned, and I have settled on WLP 060 as my favorite. That said any of...

Excellent! You guys get it.

Thanks to all, but big credit to Randy Mosher for the basis of this recipe.

Crystal can be overdone, but in the case of this recipe it makes the beer work. I find that the more "bready" the base grain bill the more crystal you can get away with before it seems too sweet. @MX1 I do a 50% pale, 30% Vienna, 20% Munich mix often and it creates a fantastic background for...

Thanks Helly, if you peruse this thread you will find a lot of versions of this beer, and it seems nearly everyone has been happy with whatever change they have made. As for the pic... :D Life through rose colored glass.

This will work fine. I did it with both an imperial stout and a cider over the years. No problems as long as you purge the keg with CO2 and dont splash at transfer.

Hey P.O.P, I like the "Un-f*^c-up-able" comment! I agree- all that malt and hops just always seem to make a good beer regardless of any imperfections in process. Wow, you have some interesting grains to work with there. I am no expert with smoked malts or weisen yeasts, but I do have a good...

You can remove the dryhops from the keg at any time if you think that you are getting enough hop aroma or if the flavor is too much like sucking on a wet hop. I keep them tightly sealed in a hops bag and use a wire hanger modified into a hook to pull the bag out.

Nice job, good reminders about getting away from recipe tweaking and playing with the parameters of technique and your hardware.

Yes, totally possible. I often split batches and use an ale yeast in one fermenter and a lager yeast in the other. I've done a porter with flaked barley(somewhat similar to oats) as a lager and it was great. A big dark bock would seem a good beer to use oats with.

I'd leave it. That said, I have added dextrose or sucrose to fermenting beers to dry them out with success. If you do choose to add sugar, dissolving in a small amount of water will help prevent a possible foam over from the dry crystals providing nucleation sites for the gases in the beer.

+1 for Wyeast 1968 or WLP 002. Both are from Fuller's brewery in London, the home of the archetype British bitters.

As above, I would drop or decrease the body building grains (carapils and flaked barley) and keep IBU at 20 or so. Here is the recipe I use and it is very good https://byo.com/grains/item/128-american-blonde-ale-style-profile Cheers, Tim

You can dry hop in primary as long as you give the yeast time to drop clear and don't re-suspend the yeast. Since the recipe calls for CA ale yeast, which does not drop clear very quickly, you can cold crash first to decrease exposure to yeast. I assume you are bottling this beer? If you are...

Fun read, makes me want to check out those yeast strains.

Yes, jmitchell3 I did bottle condition this beer. There was enough yeast left after lagering for carbonation. There was a very compact yeast layer in the bottle that stayed put unless you really agitated the bottle.

royal1911, I enjoy trying different yeasts. I have had great success with Mexican Lager yeast. It is very easy to use: has a wide fermentation range, works fast and clears well. I often split my wort into multiple fermenters and use different yeasts. Amazing how different the beers can be. Hope...

SWMBO: "Umm I like this beer!" Me:" I hoped you would like it. I brewed it with you in mind. Would you like more?" SWMBO: " No, that's enough for me. I think I will have some wine." three months later... Me: " Hey honey, are you going to drink this beer I brewed you?" SWMBO: "Yes, just have...

33909+135=34044 Yep, just looked over the records, 135 gallons so far...got a few more planned:)