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Citra and Amarillo are two of my favorite hops. To bad they wont release them to the public. Add mosaic to the list of can't find.

So Im planning on starting a hops garden and have everything planned out except varieties. I'm looking for some advice on which combination of hops you would start out with. In full disclosure, the beer I brew the most is pale ales, IPA, brown ale, variety of cream ales like cream of three...

These are my little helpers! One of them generally does the stirring as I mash in. I'm sure they would love a mash paddle nicer than this cheap little thing!:ban:

I'm in

Had a vial of san Diego super yeast that I pitched in a batch of pale ale, around 1.053, 64 degrees 68 hours and nothing. Took a sample, didn't drop a point. Raised temp up to seventy for 24hrs and still nothing. Pitched a packed safe ale 05, took nearly 18 hours and finally getting some...

You are only 1/100 of a point away, and that's parts per million, I would think you are just fine but I'm not the one to ask.

+1 on a wheat beer. You may have to invest in a little base malt to use up that much specialty grains.

Did you hit your mash temps? How much specialty grains were in your recipe? I highly doubt it was your yeast.

25443 + 5 = 25448 Pale ale

if you post a list of the grains/malts, I'm sure people here would give you great ideas! :D

I'm in!!!

I have another thread going on san Diego super yeast, I plan on brewing Saturday. Maybe I will try this recipe out with san Diego super yeast. I will mash at 152@ 60min. I will update the results. Sorry to the OP for jacking your thread, but just had a ahaa moment.

Never even thought to use it in a stout. I just brewed in the last month two stouts, used a wlp004 and wlp500. I have an IPA fermenting currently and used safeale 05 Would it work well in an amber ale?

If you had a vial of this sitting patiently in the fridge, what recipe would you hire this yeast for???

Ive used Columbus for bittering an IPA. Dry hopping would be good also.

Mr. Grimm have you made this before. At what temps do you mash at? sounds delicious.

Ive brewed probably 20, full volume boils in my 8gallon kettle, once you get past the sugar break its fine. You just need to be there at that very moment to stir down the foam and expansion. Works fine for me.

So my second beer turned out fairly decent. A little thin but I purposely over carbed a bit to add a little zing to it. Worked out fairly well. @priceless brewing, a mild brown table beer is exactly what I got. Easy drinking and a nice little nut flavor.

So my wife talked me into making a cider for her, so I compromised and made this Graff recipe. The only change I made, was the wort. I was already planning an IPA, so I added grain to my current recipe and drew off a gallon of the wort,. One quart of first running, and a little over three...

I'd add a nice hefe