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I love the Bell's yeast, it's my house strain for IPAs. I got my original culture 2 years ago from some oberon bottles. I bought a 12-pack before a few friends came over, made up some starter wort and asked everyone to pitch their dregs in when they got a beer. It throws some great tangerine...

I used the grain bill and hops schedule from this recipe and added coffee and chocolate/cacao as per the Kentucky Breakfast Stout clone that is floating around on HBT. Also subbed bourbon for the port. I pitched it onto a full yeast cake of WLP001 and let it sit for 4 weeks, then transferred to...

I was very uptight about sanitation when I started brewing, was like that for many years, and prided myself on the fact that I had never had an infection. I have a creek that runs through my backyard, and I often use it to cool my wort after the boil. I once was employing this method, hanging...

The Good Beer Guide - Belgium by Tim Webb is an awesome resource and highly recommended. Cantillon and Westvleteren beers are excellent, widely available there, and difficult to find in the states. The Delirium Cafe just off the Grand Place has a beer menu that is roughly the size of a phone...

I live in Indiana, which forbids shipments of alcohol into or out of the state. Thus, can't trade for Heady (thanks state of Indiana, for protecting me from myself). I was wondering if anyone has compared Conan with Bell's yeast/Cali V? That yeast is also aggressive, and also gives some...

I like cali v in ipas, pales, and wheats. The fruity flavors work well with citrusy late additions/dry-hop in my experience.

I didn't weigh mine prior to drying, but I've got 10 oz. Cascade, 4 oz. Centennial, and 2 oz. Columbus, dry weight. First year on everything except the cascade. Didn't get anything off of the chinook or the nugget. Not bad at all considering the almost criminal level of neglect that I've...

I've only used this strain for wheat ales, but I have an IPA in the primary right now that I used it in as an experiment. I've found with the wheats that if I let it get up into the 72-74 degree range for a day or two it produces some very unique, subtle, passionfruit flavors that go well with...

I have this one going in my kegerator currently. I didn't do the decoction, fermented at room temp (70 degrees plus whatever heat the yeasties kicked up). It's two weeks since I took it off the dry-hops and the current fave in my lineup - great for hot weather. Mine turned out to have a...

You should put them in something to keep them from clogging your diptube/poppets. I use a stainless steel teaball, but it would probably take 5-6 of those for an 8 oz. dry hop. My hat is off to you, sir, in your extreme hop devotion! :mug:

Subscribed. I love trappist ales. I wonder if any forgotten yeast strain cultures are viable and hiding out there in cobwebby vaults somewhere?

Brouwerij 'Tij is a wonderful place. I travelled to Amsterdam for my 40th birthday and went there for drinks on the actual day, even though it is off the beaten path. As I recall the brews were all killer good, and very strong. It is located in a windmill, has a wonderful, unpretentious...

I've been buying brewing supplies from Butler for 20 years now. Their main gig is wine, but they make a point to know brew and to hire staff who know brew, and I've found that their ingredient prices are pretty comparable with what you can get at other homebrew shops (on average, of course)...