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I am curious, are the 2 packs of yeast necessary? I have never had to use two before.

I think, too, that maybe you added too early and whatever pumpkin is left got covered by the hops. Did you do the brewer's best pale, or the breakwater? I am going to to a half batch of reno envy's pumpkin. Thought about doing dry dock's half moon pumpkin, but decided against it. If you are...

Well, I went ahead and tossed some more centennial into my amber to counter the hop-muting effects, I hope. Gonna leave it in for about 4 days before I got to bottle. Hope it turned out well. Don't think I am gonna wash this cake... I didn't notice at the time, but yes, this yeast was darker...

I also pitched dry, and albeit at lower temp, had a very, very slow start. So I have a tough time believing that ( not calling anyone a liar, mind you) unless they pitched at 85* !! I will use this, if what I read is correct, in the summer when temps are higher if that whole "clean at 78*"...

Whoops, Damn auto correct holly = hoppy...

Yes. As stated before. I was at lower temps, but slow to no start, then needed a blow off tube after 5 days.... And hope the yeast doesn't eat all your holly goodness!!

I am curious of the results too on an ipa. If it "eats" hop flavor as I hear, I'd like to drop some hops in to compensate, but don't want to waste time or money on dry hopping if it still eats after initial fermentation.

Let me reiterate, glad I used a blowoff. Opened my chamber before work and top of ale pale is covered in krausen. It may be a slow starter, but vigorous when going. Ambient temp is about 68. Has anyone really noticed a diminished hop character yet? If so, is this still evident with...

I had started another thread ( "My experience with nottingham bry 97"), but was informed this one was already running. I tried it for the first time last week with Yooper's fat sam. Slow starter, and does not lit anything a hair below 59 ambient temp. It is going strong now, sticky thermometer...

Thanks. No I didn't catch that, via Google or hbt search. Didn't mean to tread already trampled ground.

Yeah. So far I have learned it doesn't like a hair below 59! I have it holding at an external temp of 62, it seems to be bubbling steadily. I dropped the temp after bubbling to 58, where I like to keep notty regular after fermentation has begun, and activity stopped. Crazy sensitive to lower...

Well yes, I pitched at 70, always do as I have no wort chiller, so it is hard to get it lower quickly. But try to keep it at an ambient temp lower than that for at least 5 to 7 days to keep the esters down. Have never had a problem with fermentation starting, even in an ice bath with safale 04...

I have not read anything on this forum regarding this yeast strain yet, so I am posting this as an FYI. Hope it helps. So, a while ago I picked up a new yeast on a whim. I decided to try it in my brew of Yooper's "Fat Sam". This notty 97, is supposed to be a very clean yeast, also referred to as...

Hey mutilated, Thanks. This is excellent. My favorite homebrew so far! I dry hopped with a little less than an ounce of cascade. Very good, even though I cannot compare to original...

Thanks, yeah I am using the mobile app. Sorry, i'll keep that in mind.

Hi. Does anyone know if this is for 10gal of 5.5. ? Thanks

This is an all grain. You could probably convert the American 2 row to lme or dme. Not sure how much, but there is a conversion. It'll cost significantly more, and may be darker, but it can be done...

I too will be there. Sorry I don't have a wardrobe picked out ( but will probably be wearing some type of Cubs shirt or hat), but I will answer to the name Jeb. I will be bringing a brown ale that I liked when it was younger, but is now a bit bitter and dry. Not astringent, I think, just off...

Haha, I had the opposite problem. I think I mashed to low. My favorite digital thermometer broke and all my others showed different temps from each other, so I kinda averaged it out. By my calculations....mine will be close to 7.5%!! But sample tastes good, so yeah me I guess!!

Mostly I've learned from reading, trolling these sites, hanging out at the local brew pub/ brew supply store (in my case I am lucky, they are the same place) and Palmer's "how to brew". As for your question, I agree that I wouldn't to a wheat, but an ale or a blonde. The peach pepper should be...