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I know this is a 3 year old thread but just stopping by to say thanks (i think). Brewed 10 gallons of this up Saturday the recipe was just what i have been looking for to kick off the summer ...if it ever happens up here in MI. Went with white labs 400 instead as suggested by the lhbs guy and...

Hey all, in a bit over my head with this idea but any input would be really helpful. Looking to try and pull something like this off in the near future and finally have the room to do so. Probably going to have to be a dubbel, maybe a quad. The only thing i really know is that special b is...

Wow 5 lbs? I'm assuming that's a 5 gallon batch too. Any idea what the rest of the recipe looked like, was there a ton of other flavors for it to fight through or is the pb2 just really subdued?

Ive got 2 lbs of pb2 coming in the mail right now to try a peanut butter porter in the near future. Can't wait to see how this turns out for you

I have been looking for a nice big fruit beer to try out for summer and thought soft parade would work great. Here's my issue with it though, none of us have liked it much from shorts because of all the rye that's in it. If i were to about completely drop it and just make up the difference in...

Awesome. I'm doing this one first thing in the morning so i can get a saison in too without taking up the whole day. Thanks for the replies guys!

Nice, did you add any actual lemon zest or anything on top of the recipe you posted earlier? I just got everything together to try a pale ale with them. 5 gal batch 14.5 lbs 2 row 1.25 lbs munich 10 .75 lbs crystal 20 1.25oz centennial 60min 1.25oz lemondrop 10min 1.5oz lemondrop 1 min 1.25oz...

Thanks for all the advice with the 04 guys. I raised the temp about 5 degrees and dryhopped both batches (1.75 oz cascade leaf and centennial pellets) yesterday. Planning on leaving it til Sunday and then racking and cold crashing and hopefully i can get a keg or two opened up by then to get...

I guess i left that reason out, im going to need a pair of buckets (whether it be these or the other 2 i have sitting) on Friday for a saison and a lemondrop ipa trial. Anyways, I've got about 5.25 gal in the 6.5 gal buckets to make up for the loss ill have racking into a keg so the headspace...

Ohh one more thing. I was planning on racking these off the yeast and then dry hopping. (Using 2 other buckets i hate dry hopping in glass)

Just checked temp and gravity. The 04 is at 1.02 at 59F, corrected it'll be a .001 lower. The 05 is 66F and 1.013. I'm going to raise the 04 temp up like you said and try to maintain the 05 and dryhop both simultaneously. Should the 04 be taking that long? The krausen is out but it has been...

On day 4 for both of them here, 05 is still bubbling a bit (no where close to where it started) and 04 has stopped as far as i can tell. I was going to wait one more day to dry hop the 04,but should i bump the temp a bit or leave it for the whole duration before kegging?

Damn i wish i had an abundance of citra instead of cascade right now i love that beer and forgot all about it till now

Any word on this yet? I'm going to try for a 5 gal ipa this weekend fairly similar to QC_brew's.

Thanks for the heads up Onkel. I'm 16 hours post pitching right now. Cracked the 04 lid in the basement and it's churning away at 63. I left the 05 upstairs in the wife's office and that's at 69.

So i just put this together today, and accidentally got breiss pale ale 2 row instead of brewers. (I bought a 50 lbs bag and didn't read the whole stupid label) According to their website it's quite a bit roasty-er than the brewers but when i put it into brewersfriend the only thing that...

04 is a substitute for 1968 as far as i can tell from every thing I've read. I'm discovering I'm a dry yeast guy unless i need something out of the ordinary I.e belgians

Wow, i never realized yeast could change it that much. Thanks for the recipe bobbrews I think I'm going to follow what you said pretty closely. Might throw some additional cascade in dryhop since their free (friend harvested about 30oz last year screwing around for me)

Damn, if i get a slight fruity taste like I'm hoping for with this it might be my go to for a lot of basic styles. I can deal with clear in 10 days, i always do a secondary to help clear anyways sounds like it'll rock it! And 60degrees Is about what my room is with a few blankets over the carboys

No problem keeping ferm under 63, im struggling to get my chamber above that with the winter we're in, but that's a whole different topic involving a boot dryer possibly ;) I thought i read somewhere that 3F uses something close to 04 for their house yeast, just thought I'd give it a try haven't...