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Baltic Porter, Dunkel, Bock, Doppelbock could all be good options. Isn't this a blend? If so, you may get different results with the second batch from this yeast.

I would add some sugar and use Saison yeast.

Warm it up to 76 degrees for a few days then take a reading.

Gotta do an emergency IPA brew this weekend. The last keg ran out last night. Gonna be ready by the 4th.

Maibock

Perhaps my strain mutated badly. The Triple is VERY cloudy and slow to drop clear which I have not experienced with this yeast strain before. I pitched the SA-05 and Champagne yeasts last night so I will see how that goes.

:mad: That is the Belgian Golden Strong if you aren't familiar with the numbers. First, a bit of history. I bought this relatively fresh from the homebrew store (less than a month old), did a small starter (1000ml) and pitched into 5 gallons of Belgian Blonde (OG 1.064) This fermented fine, down...

I like Amarillo (tangerine-like) and Azacca (orange/dank)

I went with the Wyeast 3822 (Belgian Strong Dark) but after reading about it I don't think I want the tart/acidic character that it produces. I think I will go back to store and pick up some Wyeast 3787 (Trappist High Gravity) and save the 3822 to use in a Winter Saison (dark).

And later for harvesting and making Belgian Dark Strong? Go . . .

I use Red Star Premier Blanc (formerly Pasteur Champagne) for all my bottle conditioning. $0.59 per pack.

I like Yakima Valley Hops

My settled upon recipe uses equal amounts of chocolate malt and roasted barley. I found that when the chocolate malt was more and the roasted barley was less it came out too "chocolatey" and not "roasty" enough for me. Probably personal reference.

I like Yakima Valley Hops.

The first beer you put in will have substantial whiskey flavor. It will diminish in subsequent fillings. Good barrels for homebrew though.

I did not notice much difference this year. I don't have any of last year's to compare (it would have lost all the hops anyway) but my palate memory did not notice anything really off.

SMASH Bock, or Doppelbock

What does it say your water PH is without the salt additions?

No volcanoes around here. Just the Rocky Mountains. Looks like I have to be careful to not add too much Calcium when trying to get my Sulfate up enough to make hoppy beers.

I just completed a test of my brewing water with the LaMotte Labs kit and while the results seem reliable, the one thing that stood out is that the test results said my water had no Sulfate at all. Is that possible? likely? I looked at the published municipal water report and it does not list...