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I know this is an old thread and when looking up experiences with WLP023 it hasn't seem to get much of a following, so I wanted to share what I have seen so far in case otehrs go looking for info. I didnt have time to make a starter, so pitched right from the new white labs packaging, the white...

Made this on Sunday, used all Nugget and WLP023. Been around 36 hours since pitching and not seeing any real fermentation activity yet. There looks to be a little bit of bubbling, maybe a quarter sized area of really small bubbles on top of the wort. I have read 023 can be a slow starter so...

I'm thinking of using WLP023 Burton Ale. I've used WY1272 almost exclusively for the last 1.5 yrs and have been ok with it, but it's grown old. I want something that gives a little more than American Ale does. I know S-05 and 1056 are good house strains, but I'm kind of at a point of moving...

Looking to brew this tomorrow bit want to switch up the hops. I just tried Bells Amber and liked the maltiness but the citrus flavor seemed out of place for me. So, I'm looking to use the grain bill Yooper used and use Brewers Gold around 20-30min and EKG for the rest. I need to calculate the...

Ok, looking for my next couple of beers for end of summer/early fall drinking and after my last year of venturing into too many IPAs this is looking good. What do others think of bumping the orangzle zest up to a few ounces and dry hopping? The one complaint I generally.have with most Wits...

Just my 2 cents after drinking about half of my bottles so far. I do BIAB and started with too much water, have been brewing more hoppy beers lately and forgot to reduce the amount of water due to using fewer hops in this. So with that said, I would agree with most that the base recipe is...

I just did a brown ale, ABV ended up at 6%, and only used 1oz of whole beans, dry hopped for 20hrs and the coffee flavor is there. I didn't want it to over power, but wanted more of a coffee flavor than I got from the recipe. 4-5oz will be very prominent. I have found that I prefer the...

The mad fermentations did a write up about this, https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html?m=1 That was about adding fruit by the general concept is the same.

Glad I saw this. I have some washed 1272 that I was thinking of dumping out. I have one jar on 5th generation and one in 6th generation and that last few beers I have been have been yeasty tasting. I just figured it was getting to the point that I've reused it too much. But, seeing this I...

Glad to see a resply in this thread. Peach isn't exactly what I was hoping to hear about, but your Summits are 2016 so maybe that just from the age. Still sounds like the grain bill is solid for trying out a single hop though.

If you're asking for my recipe that I used Denali and El Dorado in I wouldn't go with it. Not sure why but the hop flavor is very very muted. Little bit of aroma that is good, but the taste just doesn't follow it. I'm honestly thinking it might be the yeast I used. Its on the 6th or 7th gen...

Anybody have some good tasting notes? I have pondered this recipe the last three years and have stepped away thinking it won't have the lemon/lime I hope it will. How critical is the here yeast? I have some washed Forbidden Fruit that I like because it gives some tartness that helps with...

Deciding on brewing this up tomorrow. Only changes I'm going with are Warrior for the 60 min hops, Northern Brewer for the 15 min hops and using some washed WY1272 for the yeast.

Wondering if anybody has made this in the last couple years? How have the crop of Summit hops been, has the onion/garlic issue gone away or is it still a gamble?

Sub'd might brew this weekend. Debating between getting Mexican Chocolate Cake clone made, or making another beer first and then trying to get the Cake made before the end of the month...

Little revival to this thread since NN has been out for a couple months. I feel that this year's NN is a big disappointment, so much so that I'm thinking of making this clone again to fill what I was hoping for. This clone is almost spot on to the 2016 store version in my opinion. This year's...

Store some in Mason jars... Look into washing yeast

Just wanted to give an update on how the lower ABV malt bill turned out. Honestly I would classify it as a Pale more than any kind of IPA. It s pretty well balanced, might be a touch sweet for some, the El Dorado may be playing in to that a little bit. The hop aroma could be bumped up a little...

Let's just call it beer. It's what most of my family members recognize it as, regardless of what it looks like. I've tried explaining that every dark beer isn't heavy, doesn't have to be stout/porter like, etc. They have convinced themselves that beer is beer. In a way I think this is why...

The fact that it was dark at the end of the boil sounds like a grain mixup or scorching. Depending on what caused that it could also be the cause of the sourness. I've never fermented scorched wort but maybe something from that caused the sourness. Also, as someone else suggested maybe...