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Part of it might be fact that they use a small portion of soured beer from a previous batch to get the unique flavor. That's what I read in Mosher"s Radical Brewing book.

Where are you at? I'm in New Tampa. RDWHAHB'ING with this

CC Guyaberra pale ale.

Why force it up so high? I've never had attenuation problems with this yeast. I'm the guy that has to mash low for full attenuation. if a yeast doesn't finish, it's due to my process. I'm looking at you 007 and 2565".

Where is that guy applescrap?

Yeah. I'd check your water chem.

75° and sunny. Why do I have to be dealing with client issues right now?

FIFY Horny rabbits with hair pies. How much Munich in that beer? No leg = No likes Having this now

You and @ThatVideoKid go to elementary school together?

Black IPA

With a metallic flavor, I'd look at mash pH.

I wish it was as simple as that. I always build my starters 20% over the Mr. Malty yeast calc tool. I followed that fermentation schedule almost exactly and got different results. I'm saying there are so many variables that our results can be different. I was just giving my experience...

I do like the taste of 007 but for some reason it always drops out before it finishes for me. I wish I could get it to work. I think my fermenter cools it off too much. I really wanted to get it to work for me but it didn't really matter what I tried.

I should have mentioned, I ramped to 69 on day 4 about a degree a day. It sat at 69 for about 6 days. I'm glad to hear it's not just me. I was thinking either the yeast or mash pH. Good to know the pH was probably right range. Thanks for the info! Great beer otherwise!

Anyone ever get a "tartness" from 1318? It's the first time I've used the yeast, and it reminds me of other English yeasts that have the same tartness to them that I don't like... at all. Kind of regretting I used it. I fermented at 64 degrees. I use Bru'n water to build my profile and RO.

Interesting data point. I'm sure OG, Malt Bill, yeast selection among others can be a factor. I've done IPAs and Pale Ales with no bittering editions, and I felt like the beer lost some of the pungent character that makes it an American IPA or pale ale. All personal preference here, but I...

You bet. I seem to have to mash lower than most to get full attenuation, so that's why I was shooting for 152. This mash is thick even at 1.5 qt/lb.

Thanks for the replies. I plan on mashing at 152.

Hi All, Just wanted some feedback on this recipe. By big, I mean as compared to the BJCP American Stout definition. The original was the Extra Foreign Stout in Gordon Strong's new book, but I wanted to Americanize it with the hops and yeast. Ingredients: ------------ Amt...

In!