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The last time I used S-05 was on a pumpkin ale. I mashed in at 154 F, collected 6.5 gallons at 1.044 OG. Which fermented down to 1.007 (84% attenuation). I was also surprised when I saw how beastly this yeast was.

Jmacker, I found this information very helpful when it comes to questions about efficiency with a single infusion mash: http://braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing. His results suggest your gap settings for...

I figured I could add my 2 cents in to this thread since all the posts discuss running the temperature 70 F or more with WLP004. Where as I ran my temperature fairly low. I brewed up a batch of BYO "Bad Santa" this past Sunday(11/17) and pitched according to mrmalty yeast calculator. I...

50,389 + 11 5 gallons Hop'd Amber 6 gallons Bad Santa = 50,400 gallons

Amazing brew rig. Your hard work really shows. I appreciate the post, very inspiring. -Cheers

6 gal Dry Stout 6 gal West Coast Amber 6 gal Saison 7 gal Coffee and Chocolate Imperial Stout 36,878.5 gallons + 25 = 36,903.5 gallons

I recently had an Oktoberfest fest from Highlands called Claw Hammer. And Left Hand's Oktoberfest. Both are worth trying if you're looking for more Oktoberfest fest beers.

I recently brewed a pumpkin ale and experienced the same problem of excessive cloudiness and trub in the primary. The two solutions above are great ways to prevent excessive trub from making it into your secondary. In addition to these solutions you can try adding gelatin to your fermentor. I...

I slowly poured the gelatin water mixture into the fermentor. And gently rocked the fermentor to mix it up. I'm brewing with 6 gallon carboys so rocking the carboy works well for mixing. Cheers!

It's already very clear after 24 hours. I'm bottling this on Sunday to get the most from that gelatin.

Today was my first time using gelatin to clear a beer. I have a pumpkin ale brewed about 3 weeks ago that is still very cloudy. As I was searching for a way to clear it I came across this thread. I used 1 tbs gelatin in 1 cup filtered water. Dissovled gelatin at 110 F for 12 minutes until...

If worst comes to worst, just call it a belgian brown ale.

I was wondering how all that bitterness was going to turn out. Now it must be time for batch no. 2. Cheers!

Thanks for the write up. Subscribed.

I"ve used WLP530 many times to ferment styles ranging from belgian quad to abbey... even cider. Each time I used that yeast I have noticed a sulphur smell and each batch turned out fine. No sulphur in the aroma or flavor of the finished product.

I mainly use the 001 between 64-68 F for APA and IPA. Always turns out dry and hop forward.

I have not used chinook before in my brewing so I can't comment on the hop flavors. But, your recipe looks good. You can make a starter by boiling 1g DME per 10 mL water (200g DME in 2 L water which is about 1/2 gallon starter). I usually cold crash my starter in the fridge for 12 -24...

In case you miseed the news, Sierra Nevada and New Belgium are both setting up new breweries in Asheville. The scene is getting out of control (in a good way). Back to the imperial stout; I usually end up brewing an imperial stout twice a year. Mainly with coffee, chocolate and cacao nibs...

The paste mixture at flame out sounds like a good idea. You may have inspired me to make a batch. A few weeks ago, I tried Cigar City Hunahpu Imperial Stout which also features similar added flavors. It was very good. Seems like you're headed in the right direction.

PBR out of a can or maybe Yuengling for ~$.70 more.