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80BUs could work depends how much alcohol and malt sweetness you have to back it up. See page 45 of this post to see what my results were. Personally I really hope these milky IPAs go out trend as fast as possible.:off: I love a good juicy IPA but when it looks like milk, at least on...

It definitely is not. While they don't advertise their target IBUs it is no where in the range of 100. I work in a lab and have tested the BUs on this beer and I can absolutely say its no where near 100.

Haven't gone through this whole post, but love this beer. I've only been fortunate enough to have this twice. The first time being extremely juicy and bright, this most recent time (yesterday) was slightly danker and more resinous. But I was luck enough to snag 30ml, also lucky for me I have...

Try this, 90% 2 Row 6% Munich 10 4% Crystal 60 1lbs Dextrose for 5 gallons Bitter with columbus, columbus at the end of boil. Dry hop mainly with Bravo with a touch of columbus and cascade. Wyeast london ale yeast. Trust me, this will get you very very close.

Update on this, dry hopped with 30g each of Amarillo and azaaca. Keg yesterday and tastes great, nice Belgian characteristics with a great popping aroma from the American hops. This is a great beer but nothing like tank 7, WY3711 is great but almost to clean. I'll try a Belgian saison strain...

Hello all, Had this beer recently and really liked the combination of flavors happening so I thought I'd try my hand at it. I haven't been able to find much info on it besides that there is lactose, some flaked rice and the obvious horchata spices. 65% 2 Row 24% Munich 10 6% Flaked Rice...

My Flanders red with the de bom took silver in the first round of the Denver regional of nhc. Brewed back in October. Have taken this yeast to 5 generations, gets faster with each generation, pretty consistent too.

Brewed a variation of this, it's fermenting nicely at 80° 76% 2 Row 20% Flaked Maize 4% White Wheat Gravity: 14.9°p FWH with magnum, Summit @ 40min, Amarillo at flame out. Target 27ibus. Fermenting with WY3711. Wort tasted awesome, I'm looking forward to this one! Thanks for sharing!

Got my hands on some of the true Brett strain from whitelabs, wlp648, will be brewing a saison with citra and sorachi ace. Will update and post that when I do!

So, White Labs, and other great resources, have officially come out and said this is not a "true" Brett strain. Do I care? No. I love that they took the time to answer our questions considering this strain. This has become my house PA & IPA strain. I love the clean character and the hint of...

I personally have never bottle conditioned with this since I only keg. But as with any other yeast if you let it ferment out all the sugars available then the yeast starts to drop out of suspension. This is usually fine with homebrew because when you move your carboy/bucket it gets some back...

I would go off taste, if it tastes ready then cold crash and keg, maybe bottle a few off after carbonation and store somewhere warm to see how it's changed. I recently brewed a pale ale with this yeast and called it set at 1.010. So I guess the answer is yes, I have crashed this while it was...

I mean percentages of the total grain bill. Adjust accordingly to hit correct gravity on your given system.

Sounds great! I never had to much Krausen with this strain. Amarillo sounds like it will be awesome! Cheers

Yep I do 80 min rigours boil on all of my beers with hops either first wort or @ 60'. I plan my grain bill to accommodate the extra boiled off, I just enjoy the peace of mind of a nice long boil; Driving off the SMM (dms precursor), maillard reaction etc. My beers have been more consistent...

Sounds very tasty! In my experience the spirals have a lot of surface area compared to chips/cubes I've over Oaked a few beers. I would recommend tasting ever 4-5 days and then keg it when you get the flavor you want. Last time I used a spiral I had the beer sit on it for 6 days and it already...

It will definitely be a big bitter bomb. I've done an Apollo smash beer and was not a huge fan, Apollo tends to go the onion and garlic route in terms of flavor and aroma. But as a bittering hop with some Columbus and cascade for flavor and aroma it's great. When I first started brewing I was...

I'm a brewer in a mid-size production brewery (70,000 bbls/ year). I say I'm a brewer in the sense that I make wort, cool it, pitch yeast and probably have no other interaction with it until I drink it out of the bottle. I have no say in our recipe design on commercially produced beers. I still...

Mr malty has a "re pitch from slurry" let it settle in the fridge and see how much yeast vs liquid there is and go by the site. Typically it's around 300-500ml of slurry for standard ale.

I typically don't secondary my beers and I keg and force carb. Have not had experience with bottle conditioning using this yeast strain. A hoppy wheat with this yeast strain sounds great, I did a citrusy saison with this strain it was great. I would love to hear some more info on this not...