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It turned out very good. It is a heavy beer so it needs more aging but I have been making this recipe, with alterations, for 15 years. It always takes 3 months for optimal flavor.

Anyone have an all grain recipe for this? I found a clone for Sweet Baby Jesus but would rather shoot for the imperial version. The DuClaw website lists the grains as Pale, Cara Munich, Chocolate, Black and flaked oats. Nugget and Glalena hops.

Sorry for the delay, didn't see the notification until just now. It is pretty much a standard all grain ale with 2 tablespoons of ground cinnamon added at the start of the boil (5gal batch). The beer doesn't taste like cinnamon per se but has a mild to medium spice flavor. Aging took longer than...

My Cinnamon Brown Ale

My Irish Red, only have a few left but am going to make another batch. The photo looks a little purple, maybe my phone.

That's funny, I thought that I wasn't being clear 🤣

In my post I was referring to boiling it before using it in the starter. It is essentially sterile when collected anyway after the hot break.

If you want an inexpensive starter use wort from a previous batch. I collect 32oz after the hot break and freeze it, then use it for the next batch starter. Just boil it for 5 minutes.

UPDATE I just bottled a batch of my Double Chocolate Stout, using Safeale US-05 and Danstar Nottinham. I put both yeast strains in a starter. For starters I use 32oz of wort collected from a previous batch and frozen. I collect it after the hot break before adding hops. The batch fermented...

I have a catalyst fermenter, and I pour off the supernatant after it settles, which leaves the yeast relatively free of hops etc. I don't wash yeast.

I have pitched from IPAs to browns several times without any issues, that I could taste anyway.

I was thinking if that happened one strain would just dominate the batch. I am mainly curious to see how it works as I harvest it.

As far as the beer type, I will harvest this and use it all season. Dark/brown ales and IPAs. I live in central Alabama, it us too hot to control the fermentation temperature during half the year.

Getting ready to start my brewing season, I normally start with a pack of dry yeast then harvest it through the brewing season (Oct-March). I have a pack of Fermentis Safale US-05 and pack of Danstar Nottingham. I am thinking of mixing both packs together for the first brew and see how it goes...

Thanks, didn't even think of the S-04. Not interested in lagers, don't have the equipment to maintain the temp.

I have been brewing for 25 years, all grain for 15. Been using Fermentis Safeale US-05 for the past 10 or 12 years. Lately I have been using one pack at the beginning of brewing season and harvesting. Been thinking of trying something different, just to do something different. I used Danstar...

Yeah you should have had much better results with that much grain. As far as cracking if you have the gap correct but run it through too quickly you will still get less than optimal results.

What was the grain bill for the two batches?

I would suggest buying your grain for the next batch already cracked and see how it goes. From how you described your process under cracking seems to be the most likely problem.

Honestly I really don't worry about getting too technical with the specs when I homebrew. I have done enough of that in the labs that I have worked in. I do keep detailed notes from every batch though. The originating strain was Safeale US-05, this is the 6th generation from a dry pack. Over...