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Yes.

I've loved Hornindal in fruity-hopped IPAs. I also liked it in a witbeir grist with nothing else going on--that one I underpitched, fermented hot, and gave no oxygen to really push it.

I haven't made a realy big beer yet, but I've been using it underpitched without oxygen. My last beer was basically a witbier minus orange peel and coriander, and I think I made a 1 pint starter after dong a small 1 cup starter from a frozen sample. I pitched at 85, no oxygen, and ramped temp...

Man, 5.5% is low abv? I'd call that solid medium. I haven't had a low abv on tap for a bit, but I usually have a 3ish percenter for my lunch beer. I think I might kick a dry stout soon. Maybe I'll do something like a British Golden but at ordinary bitter strength. Or maybe an ordinary bitter...

I just got my hands on this one. Interestingly, I just kegged a wit-IPA with 3522 that I split during the boil before late hops, orange zest, and coriander and fermented the other half with hornindal. A brew club buddy gave me this strain in trade for the hornindal, so we'll both get to play...

One other thing to think about is mixing your diluted wort. You may get gravity readings that are incorrect if you don't mix thoroughly. I often dilute a little bit and like to take a gravity reading pre-dilution and use a calculator to calculate what my post-dilution gravity is.

doppelbock. Imperial stout for fall/winter

I'm thinking of brewing later this week and thought a witbier mixed up with some wintry spices might be nice. I have some Ardennes 3522 yeast on hand, and I'll probably use that. The closest thing I've found to this sort of recipe is clones of Sam Adams' White Christmas. I don't recall having...

I haven't used Castle, which is Belgian. A German malt will be most authentic for a pils, but at that price difference I might be doing a forum search for opinions on the Castle stuff, especially if I were thinking of brewing any Belgian ales, too. Maybe it's worth it to you to fudge on the...

Pilsner malt. Usually American ales are focused on the specialty malts, so the base malt is not as important. American 2row is sort of bland, but makes a good base for stacking caramel malts, roasted malts, character malts, and/or darker base malts (Munich, Vienna) on top. A pilsner is...

I want to do something like this again (It's been a few years), but dorp the IBUs some and kettle sour about a gallon of it until it's really tart, then blend that back in to add just a little tartness. I've done Gose and BW before, but I want to experiment with a little kettle souring on...

I've got 3724 on hand (I think) and I have temp control, so it's as easy as pushing a button. Thanks for that tip, though!

I made my first Saisons with 3711 because of its reputation for attenuating despite low temps--I didn't have precise control yet. I've also made session beers with it mashing at 160, using munich, amber malt, and special B which finished at 1.004. Also, BelgIAN [;)] Imperial Stout that also...

I used to live in Bismarck and toured the malt-house. I haven't used that malt, though ('d just stocked up when I heard about them). It started from a guy in the homebrew club that wanted to try home malting.

And then start freezing it! I like repitching slurry because you don't need to make/step up a starter. This is especially helpful with lagers where even bigger starters are needed, so I often brew a session beer and ferment it warm (one packet is plenty), then jar up some of the cake and...

Did you pitch at 75 or ramp up to that temp?

I haven't used this yeast in a while, but I don't think I'd go that high. Maybe 68 if you want to push it.

I used to get really dry beers when repitching. It was a few years ago, but I was following the received wisdom of the time which said to use distilled water to rinse, let trub settle, and keep the floating stuff. My unscientific conjecture is that my harvesting process was selecting the least...

Believe me, I've looked. Shipping always kills the deal. Midwest/NB coupons do not count toward bulk sacks. Morebeer doesn't ship bulk sacks for free. Shipping came be $30 or more from places I've checked. Ritebrew is decent but shipping kills it. If you're nearby they have a decent local...

What I meant is that there's a lot going on besides the malt profile. I think it was 150-152, but with all the added sourness, lime, agave, salt in the Gose and hefty hopping in the IPA, they just weren't great candidates for comparing the malt profile. I got feedback on the light steam beer...