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That hazelnut syrup they have at coffee places. Not almond though, I think that would probably just taste like cherries.

mmmmm This is sounding really good. I'm headed to Mexico tomorrow with the fam and I'm thinking I should try to find some good beans. Hard to beat Penzy's though. And I've found that with a good healthy pitch of yeast it's usually done in about 4-5 days, maybe 6. Then it's just a...

I like the look of #3 Looks a lot like my basic pale ale recipe that I play with. I would lean toward the grain bill from 3 or 4. I like the hop schedule in #3. Its basically my go to for PA/IPA. Cascades play nice with centennial. I like 1056, but 1272 will give you a clearer beer...

+1 If you're batch sparging, don't worry about it. If you're fly sparging, rice hulls can help prevent alot of frustration. Soak rice hulls in water and add them at the end. Also, a glucan rest can help increase your extract, and make runoff a little easier, but is not necessarily...

Back in the day, it wasn't uncommon to drink unfermented wort. It would be given to children, nursing mothers, the sick, the elderly, you get the idea. Kinda like a brewers pedialyte.

You could try adding some unfermentables like lactose or maltodextrin to the recipe. I wouldn't be surprised if that yeast could chew through a bit of those though.

Sorry, blonde ale . . . forget the malt bill comments. Maybe someone else will chime in with some nut tincture experiences. I think you should soak your nuts in vodka. Tee hee, couldn't resist.

Cant really think of a distinctly 'nutty' yeast, but if nutty is what you're going for, you could try a clean yeast (like s-05) and try to get the nuttiness through the malt bill (some brown malt with a touch of biscut? marris otter has a nice 'nutty' flavor that comes through quite well when...

Oh, extra note; I think this is a superb yeast that offers great results, BUT is a bit more exacting in terms of it's demand on the brewer. Its not a dump it in and forget about it for 3-4 weeks kind of thing. I think that's where the chico strain excells. I think for this yeast to give...

One question; did you use a starter for that IPA? Because if not, I feel like that may be the source of some of those esters. I think this may be the case because of Montannaandy's comment about possibly underpitching and getting more esters than from pacman. Personally, I've found this yeast...

+1 to 3711 being a monster. Just you try and stop it above 1005 That being said, I like the idea, so here are my thoughts. I think this could be really good because I tend to like my IPAs on the dry side, and there is nothing worse than a cloying DIPA, and I bet that won't be a problem...

Fermentation is most likely complete and has been for a few days. What you are probably seeing in the airlock is residual CO2 coming out of solution - offgassing. Take a gravity reading (or a couple over the course of a few days) with your hydrometer or refractometer to verify that...

Awesome! Thanks for the info. I'll definitely be stopping in there next time I head through Stephens Point.

+1 although I don't usually dilute. I guess my own wacky theory is that the yeast go through their adaptive phase and are ready to rock when you throw them in. Also, since I've started doing this (waking up and pitching at high krausen) I've noticed reduced lag times.

You could go for the ninja technique and snatch the stirbar out of thin air as it plummets toward the bucket. And then disappear in a cloud of smoke . . .

Wow, I guess I'll have to give great dane another shot. I didn't know they had any cask beers, not too shabby. Also, where is this O'so's? Is it in Stephens Point? and if so where? I think I'm gonna have to stop in there - I go through Stephens Point when I head home to see the folks -...

3787 Pitch in the high 60's and let it ride or pitch in the 60's and ferment in the mid to upper 70's Banana with other delicious flavors

This is exactly what you should do. Although to be honest, I would also probably just pitch onto the cake (or a portion of the cake) being that its an IPA to IIPA

This. And stir plates can provide up to 6x more yeast growth (thats 6x greater cell count) than intermittant shaking alone. Sometimes even more.

Yeah, what they said. Orange peel in booze. Easy to make, peel orange with potato/carrot peeler and add to spirit of choice. Orange peels themselves would not ferment in any appreciable way. Orange peel can also be used right in the brew - just add it to the boil for the last 10 - 0 min...