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I used trois as my primary yeast on an ipa with an og of 1.072 and used a 2 liter starter. fermented in the 70's and it tore through that ipa and the taste was great from 2 weeks in the bottle to 1 year. constantly evolved. At first it was very fruity and in line with the hops, bit of tropical...

I still do everything the "traditional" all grain in cooler with batch sparge way I just added a cheap strainer bag to line my cooler. The reason I did and continue to use it is because it makes everything easier. Draining is easy and faster, clean up is easy and fast and it only cost me the few...

You could also use something like dates, prunes or raisins instead of plums if you are looking for some left over flavor to pair with that special b and don't need the fermentables. I know that is common in belgian style beers.

I use a grain bag in my beverage cooler mashtun and I get between 75% and 80% consistently. In fact I usually calculate for 75% and end up over shooting my gravity which either gets me bigger beer (yay) or extra beer of the same Gravity (yay). It is near impossible to get a stuck sparge and when...

I brewed this up two months ago and will probably be the first beer I brew a second time. It is a beautiful marriage of wit flavors and citrusy/fruity hops. I believe I fermented in the low 60's so the yeast flavors would not dominate. I ended up collecting more wort than expected and had a...

I have a buddy who is really not good at trying new things be it music, food or beverage. Well he says that he likes mead. He has only tried one kind and only likes it because he thinks vikings are cool {they are} he was asking me what kind of mead I wanna make. I said when the blackberries get...

down river

Looks delicious to me. Only thing I might suggest is moving those 30 min additions down to 20 min. I really like a good 20 min addition for those wonderful fruity hops.

I have really grown fond of Wyeast 1968 London ESB. First it is a carb munching beast! Second it is super flocculant and leaves the beer very clear. I can barely get the yeast cake to move when I tip the fermentor on its side. It is not as dry as chico strain but I like a bit of that malty...

well Then I may go 1007 which I was leaning towards. One part of my brain screams use hefeweizen yeast! but ultimately those qualities are less important to me than the malty qualities of this particular beer so 1007 may be the yeast for me on this one

Trying to decide between these two yeast for a malty dunkelweizen with out a ton of yeast character (light on the fruitiness, phenol, spiciness and banana) this is a recipe I have been working up for the beer in mind whose description will follow in the next paragraph...

5033+5=5038 Just bottled my first batch of this last weekend. anxiously await the results. The hydro sample was good and all my numbers came in very close.

I am in. Thank you.

I brewed mt k98 German IPA yesterday the final recipe here http://www.brewtoad.com/recipes/k98-german-ipa Had to make a few substituions at the brew store. Everything went well, hit 1.072 going into the fermentor but topped up with some cold bottled water to help cool it and took it down to...

I actually line my 5 gallon mashtun with a BIAB bag and have a copper pipe manifold I made underneath. It works great everything flows well and filters great. I usually aim for 75% efficiency but 4 of my last 5 brews have been a bit higher than that (yay bonus beer) . so I imagine you might...

I hadn't considered Canada yet. They were using what the ross rifle and the enfield then? I have been considering the French IPA but have nothing on paper I thought I might use strisslespalt amd aramis hops and maybe saison yeast and brew it in a few months when stuff warms up a bit. I am not...

well here is a work-in-progress Italian IPA http://www.brewtoad.com/recipes/carcano-italian-ipa I will be cold steeping the carafa 3 to extract color. I figured that Citra might pair well with the nelson to give it a little more of a distinct pleasant flavor that people will not expect. Since...

Yeah If I go black with the Italian IPA I will probably cold steep some carafa 3 debittered and maybe add just a touch of midnight wheat to the mash. That should help avoid the roasty astringent flavors pretty well. I will have to see how the beer turns out and then taste some wines and see...

Thanks for telling me about the beet juice. I really had no clue how much to use and kinda of through .5 a gallon out there as an arbitrary number thought it would top up some of my lost volume from the boil. I tend to boil more off than I think. I will start with a small amount like you said...

Good suggestion Jordan. That is what I usually do when I am limited by my 5 gal mash tun and have to end up using a fair amount of extract because I like my beers big. Nelson is a good idea on the Italian IPA. Adding grapes/ wine to beer seems to be very popular these days so that is an avenue...