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Would there be a significant flavor difference between using 100% pale malt vs. using 50/50 pilsen/pale ale malt, or would the profiles of each type come out pretty clearly? I usually buy in bulk and use all 3, but I'm trying to consolidate space (running out of it) and I'm wondering if just...

Lakefront Brewery's Riverwest Stein if I'm drinking a lot of beer. Southern Tier's Unearthly if I want to treat myself. Dogfish Head's 120 min IPA if I'm really treating myself. Samual Smith's Oatmeal Stout if I'm feeling like something dark. Killian's Irish Red for a cheap 12-pack. Spatan...

I've used this strain a lot, with a few different styles including cali common. I've always used the blowoff tube, but I've never had it touch the tube for anything 65F and under. I use a 6 gallon better bottle. I've also had very drinkable beer come from fermenting this even up to 72F, its...

It can self convert. However I thought I read that being such a highly kilned malt it was very protein poor, and did not have very many self-converting starches for a single infusion (which is what he did), and if its to be used it would surely need a protein rest first to develop the rest of...

Maybe someone already mentioned this and I missed it, but I don't think any of those grains in your mash have enough enzyme to convert the munich malt. The munich would have very very little, probably enough to convert a few ounces of it, but not nearly enough to do anything major. The rest of...

I just did that for an oktoberfest celebration. Used Vienna malt with some munich and a little bit of crystal. Fermented it right at the top end too, 68F. Really did a good job accentuating the malts while retaining some smoothness. Definitely wasn't as smooth as a full-blown lager, but it...

Chshrecat, have you ever tried safbrew T-58, supposedly a saisan-style dry yeast, to see how close it comes?

Ive been reading up on Danstar Vs. Fermentis yeasts, and Ive noticed a lot of bad reviews for Windsor and a lot of ok to good reviews on US-04. I did read on Danstars technical info that their pitching rate is 1g/L, which would require roughly 20g per 5 gallons. Fermentis recommends 50-80g/hL...