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I fermented both the sour and the blonde@ ~65-66°. Not sure I can comment on the yeast's contribution towards the flavor profile, but I will say that everything turned out just fine. Also, I didn't get a huge krausen at all and the blonde cleared very quickly (2 weeks) once it was in the keg.

OK gonna try this again, here's what I got (8.5gal batch): 14lb Palouse Pint English Pale Malt (85.5%) 1.5lb Carared (9.2%) 8oz Brown malt (3.1%) 5oz Simpsons DRC (1.9%) 1oz Chocolate (or blackprinz) (.4%) 60min: 1.75oz Willamette (19 ibu) 10min: 1oz EKG (5 ibu) 00min: 1oz EKG Mash @ 150° for...

The interesting thing about WLP029 is that it's recommended temp range is actually pretty high for a Kolsch yeast (65°-69°). 75° isn't going to hurt it as long as primary fermentation was completed. FWIW, I love this yeast. One of the best beers I've ever made was 100% locally grown pilsner and...

I'm a fan of cold crashing my NEIPA's, at a minimum to 45°.

Was it a kettle sour? Cause that kinda defeats the point of a kettle sour.

I let it sit for a week on the apricot puree. Probably could have done one or two more weeks but I wanted to drink it :D:cask:

I used The Yeast Bay's Lacto Blend to get my kettle sour down to 3.5 in less than 24 hours (I stopped it there by boiling the wort for a few minutes). I did not pre-acidify. I would definitely aim for a pH of 3.5. Anything higher than that and it's not really even sour at all.

To put a final nail in this thread, the 1007 yeast did a fantastic job. The sour turned out really really well using the Yeast Bay's lacto blend to kettle sour and Wyeast 1007 to ferment, with apricot puree added to the secondary. It's a touch sweeter than I would have liked, but I blame that on...

I'd get rid of the flaked wheat entirely. Or at least halve both flaked oats. Also get rid of the 60 minute addition (possibly just move it to flame-out).

They do their darndest to hide that fact. Also, Northern Brewer is owned by Budweiser now as well.

Morebeer is generally cheaper and it's not owned by Budweiser.

All great responses, thank you. I do have some EKG on hand so I'll use that instead. I'll adjust the malt bill to bring down the Carared. I was aiming for a specific color and got a little carried away (that's why I love double checking on this forum).

I've never been a huge fan of British style ales, but thought I might as well give one a shot. I'll be brewing 7 gallons, and splitting it in half with two different yeast. One batch will get Wyeast 1099 (Whitbread) and the other will get 1332 (NW Ale). So far my grain/hop bill is as follows...

Based on the pictures it looks normal to me.

That's...drastic. I stupidly tried to save some harvested yeast from a NEIPA a couple years ago and it turned brown but nowhere near that dark!

These are probably aimed at commercial nano-breweries. I know of a couple locally that use the Spike 1bbl system.

"secondary" is a bit of a misnomer in this situation. It was traditionally used by lager brewers to naturally carbonate the beer while the fermentation process finished off. For some reason all of the kits you buy online still prescribe to this old way of doing it, even for ales. Typically, the...

Loral

One of the reasons (among others) that I stopped using the plate chiller is because of the need to bag hops. With an immersion chiller, you can just throw 'em all in without worrying. There are many right answers, in this case.

This is a good point, I also let my wort sit for another 5-10 minutes before I put it into the fermentor. I usually clean up during that time.