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I have a Dead Guy Clone that has finished high (1.020), due to my helper thinking 160 was close enough to 157 and tastes too sweet for my liking. It has been in the primary for 4 weeks so I am sure the Pacman have finished what they can. I have read that lager yeast can ferment some sugar that...

I am confused on this product. Is it used to keep the carbonation in beer that has already been carbed and put into a 2L, or is it used to carb uncarbed beer put into a 2L?

Hmm.. I was always told it was bad karma to cross swords.

I have had the opposite problem with that yeast. It flocc's so hard in the bottom of my conical that it makes getting the yeast out a pain. My harvested yeast in the fridge has such a tight cake I have to stir it up with a fork before adding to the starter. All of the beers I have used it on...

I brewed a nut brown with it last month and it is absolutely delish!

I just brewed this tonight, hit the OG on the nose. The hydro sample tasted great. Can't wait for the sample at transfer time.

I'm brewing this tomorrow and am excited. The starter is all ready to go and I lined up a couple of helpers for the additional steps.

I was hoping to use it for most of my american ales, but I havent seen it used much in most peoples recipes so I was just wondering if there was a reason why.

I was wondering what everyones experiences have been with this yeast strain and how they see it comparing to 1056.

I brewed this a month ago and have been enjoying from the keg. I fermented with Wyeast 1469 and have to say it is by far the best beer I have ever brewed. I plan on brewing it again with WLP037 to see which I prefer.

Welcome! From Battle Creek myself

I was able to pick up a bottle of this today and I can't wait to crack it open tonight. Does anyone else have an opinion of it?

KingBrian beings you have brewed this recipe all ready maybe you can help me. Did you just add an additional 2G of sparge water to make up for the boiling down of the first 2 gallons? Or did you just top off your fermenter with added water?

Mine has been in the secondary for 2 months now and has a crazy white hairy pellicle that I always assumed was from the brett.

I also got everything I need to make this ( from Rebel Brewer!). I am interested how to adjust beersmith for the boiling down of the first runnings, any ideas?

Damn your fast, thanks!

Last week I was reading through the thread where the 11.11.11 brew was being discussed and the idea of an Old Ale was being tossed around. I cannot seem to find that thread anymore, can anyone direct me?

Sorry about that!:D

It was an amber ale, pretty basic recipe. I do force carbonate, and I just whipped out the BMBF and filled a sixer on the spot for him to take with him. And I cant really say what taste I was looking for, and it is possible that it was just me being really hard on my own brews but this one...

I have been brewing for about 2 years. I made 3 extract brews, then 3 partial mash brews before moving to AG. Along the way I have moved from 5G batches to 10G batches. While all have been 'good' beers that I drank, they all tasted like 'homebrew' to me. I couldnt identify what it was but...