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COLO, good idea about the "mother" yeast. I had planned on stepping up the starter, then using it on an upcoming brew. Now, I think I'll try to build the starter up until I have enough yeast to wash several jars worth first. I'll also try to get some pics up on my website in the next few...

COLO, I have been following this tread since you started it. Last weekend, I tried my hand at capturing some wild Eugene, Oregon yeast from a plum tree in my front yard. Actually, I'm not sure if they are plums or not. They look like large cherries, but taste a lot like plums. Anyway, I've...

I did a Vienna-based Rye Pale a few months back, turned out really good. My recipe was: American Rye Beer Estimated Efficiency: 70% Estimated OG: 1.050 Estimated FG: 1.012 Estimated IBU: 30 Estimated SRM: 8 7.0 lbs Vienna 2.0 lbs Rye Malt 1.0 lbs Flaked Rye 1.0 lbs Flaked Corn...

I just bottled a Sour-mash Belgian Pale Sunday, half of which spend some time on nectarines. I used a ratio of 1.25lbs of nectarines per gallon of beer and the nectarine flavor is apparent. I also used a bit of crystalized ginger (~.4oz/gal) to give it a touch more spice. For a strong nectarine...

Here is the recipe for an Old Ale I made earlier this year. 64% 2-Row 8% Munich (10L) 8% British Dark Crystal (~150L) 8% Flaked Barley 4% Belgian Special B (~115L) 4% Light Brown Sugar 4% Molassas Prime with Turbinado sugar. I brewed my Old Ale for a Tribute category at a local...

Nelson Sauvin can be found easily on-line as the Alchemist mentioned above. They are what give Deadlift that jolly rancher/sweat flavor (at least to me) and a clone will not come close without them. Alchemy is not a particular hop, but a blend of bittering hops used by Widmer/Redhook. The...

Tom, Thanks for the great information! And Eric, be sure to let us know how this one turns out when you get around to brewing it. Cheers! Kevin

ODaniel, Thanks man, I hope the brewing gig works out. I will probably be brewing my Kentucky Common in a couple weeks. I am going to use a 75/25 grains/adjucts split. If it turns out well, I'll be re-brewing a sour version this summer. I'm going to use a mix of flaked barley and flaked...

ODaniel, Your blog has been down for the last couple of weeks. Can you post the recipe for your most recent attempt, the one without the souring? Cheers! Kevin

How much of the vienna sweetness came through with your 50/50 split? I recently brewed a rye beer with vienna as the base malt (7 lbs). I was shooting for something between Surly's Surlyfest and Mikeflynn's Light Rye. It came out very vienna sweet, despite a lowish FG (1.011). Cheers! Kevin

Eric, You can probably get close to the style of 8-4-1 by brewing a big, bitter American Brown with a touch of smoked malt. My first draft would look like this: 65% 2-Row 10% Munich 10L 10% Medium Crystal (~60L) 5% Dark Crystal (~120L) ~3% Wheat Malt ~3% Chocolate Malt ~3%...

Eric, The information on my site came from my press contact at Redhook. I can't say for sure if each of the four individual ales that were blended into 8-4-1 used everything listed, but that is the correct grainbill for the final product. A true clone is going to be tough without any...

I brewed a Rye Beer on Sunday that was a cross between Mike Flynn's Light Rye Ale (in the Wheat & Rye Beer recipe area) and Surly's Surlyfest. Surly uses a grainbill of just Vienna and Rye Malt for their brew, and Sterling hops for all addition. My recipe was: 7 lbs Vienna 2 lbs Rye Malt...

I am brewing a beer this weekend based on SurlyFest. Here is the information from the brewery's website: STYLE: NOT a German Style Oktoberfest Bier MALT: Vienna, Rye HOPS: Sterling YEAST: German Lager OG: 14.5º Plato ABV: 6.0% v/v COLOR: 14 ºL IBU: 34 AVAILABILITY: Septemberish...

I cracked open on of my Wits tonight. Yeah, only 4 days in the bottle, I know. My friend had a 6-er of Mothership Wit so we could compare. I wasn't attempting a clone, but my Wit is tasting damn close to New Belgium's brew. Mine has a slightly richer spice profile while Mothership has a more...

MVKTR2: I pulled a new sample the night before last and am down to 1.010, putting my attentuation around 78-79%. I was getting more fruit in this new sample, but still more pineapple than banana. For what it's worth, I pitched around 80*(F), let it drop to around 70* and then naturally ramp...

Bob: I drew a sample on day two and it has been sitting next to my fermenter. I have been using this sample to take my hydro readings. I know it's not completely accurate, but from what I've read here, it should give me a ballpark of what is happening in the main tank. Or, am I completely...

**Update** The Wit I am brewing is now 4.5 days in the fermenter. I took a hydro sample today and I am already down to 1.013, just shy of my target FG at 1.012. I'm going to leave it in primary for a full 2 weeks before bottling, so I'm sure whittle off another .001. I read that the yeast...

**UPDATE** The krausen in my sample glass subsided, so I took a hydro reading. After 4.5 days, I have gone from a starting gravity of 1.048 to 1.013; just shy of my target at 1.012. I'm very happy so far with this yeast's performance. Cheers! Kevin (I'm also posting this information...

Teacher, Thanks for the confirmation. I have a sample fermenting for hydro readings, but am going to wait for the krausen to fall before I take a reading. Cheers! Kevin