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Update on this: Krausening the beer worked really well. I added actively fermenting wort (about 17% of the total volume) and let it sit on the yeast cake at room temperature for a few days. When I pulled a sample yesterday there was no detectable level of diacetyl in the flavor or aroma. I put...

Hahaha oh man. Watch out everyone, this internet tough guy has been in real life homebrew competitions.

Solid advice. I changed up the hop schedule and it brought the IBUs way down to 115. How does this look? 60 mins 0.25 Apollo pellet 19.7 30 mins 0.25 Apollo pellet 19.7 15 mins 1.0 Ahtanum pellet 6.0 5 mins 1.0 Chinook pellet 13.0 flameout 1.0 Ahtanum pellet 6.0 flameout 0.5...

Thanks, this is exactly the kind of info I was looking for. I figured I might have to change the yeast, I was just picking something relatively neutral that I was familiar with. What would you suggest for a partial mash grain bill to get me to around OG 1.090 that will ferment relatively dry...

Getting ready to brew my first double IPA and I'm looking for a critique on my recipe. Recipe Type: Partial Mash Yeast: US-05 Yeast Starter: 11.5gm packet rehydrated, no starter Batch Size (Gallons): 3.0 Est. Original Gravity: 1.093 Est. Final Gravity: Hoping for around 1.010 - 1.013 IBU...

I think the problem was the yeast I used. I went to a different LHBS than I usually go to and he suggested using 2124 Bohemian Lager instead of Oktoberfest (it was the only lager strain he had in stock) and I found out after the fact that this yeast is notorious for making movie popcorn beer...

I did some research and decided to krausen the beer (like in this link: http://www.byo.com/stories/techniques/article/indices/41-lagering/970-kraeusening-techniques ). I made up some wort (about 15% of the total volume of the batch), hopped it to match the IBUs of the beer, and pitched my yeast...

After 5-6 weeks in secondary, my Oktoberfest still has a prominent diacetyl flavor. I did a diacetyl rest at 68 degrees for 3 days at the end of primary but I guess it wasn't long enough since this beer tastes like malty popcorn right now. I've read that you can do a diacetyl rest after...

I've heard of people doing sours this way. Pitch your sour yeast in the beginning, sample it daily until you have the level of sourness you want, then boil it to kill the sour yeast, cool it, and pitch your regular yeast. I haven't personally tried any sours made this way though so I don't know...