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I am planning on making a version of Denny's Wry Smile IPA, but am not as interested in it being super malty. I also don't have access to the yeast of choice ( Denny's favorite 1450). So right now I have California V (WLP051) which last time I used in an IPA it turned out a super malty fruity...

I did something like that not too long ago. Granted, they were not a "true" SMaSH due to the magnum addition, but they turned out delicious regardless: https://www.homebrewtalk.com/f13/brewing-6-smash-variations-simultaneously-479003/ Splitting a batch at whirlpool temperature is so much...

I've done a few split batches where one half is fairly clear and the other gets most of the trub. The fermenter with the trub is almost always clearer, and often with a crisper and cleaner taste IMHO. I did this last with a hoppy American wheat beer, and the difference was huge. The sludgy batch...

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Yep, those were simply stacked on top. It was such a snug fit that the configuration of 6 different IPA's and 3 ciders was surprisingly stable. Kind of a house of cards, but with beer :D

I totally agree with the OP. I tried to maximize my limited space here, but things started getting a little precarious... With some, er, creative positioning, I bet a few more could have fit in there, right?

I saw that this thread picked back up, and just cracked open a bottle of the beer that resulted from this quirky fermentation, so I thought I might follow up. I let the fermenter sit for another week or so, and was surprised that it got down to around 1.016 if I remember correctly. Still...

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Im in

To update, I took a taste of the Mosaic batch. When I first pulled it, it smelled like muddled fruit, and my heart sank for a moment. The aroma was not quite there, and it was probably because I skipped out on the dry hops (something I should probably do next time). My sense of smell is not...

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So, I ended up doing this, and finally have gotten a chance to post some results. I went ahead and mashed 15 lbs of Maris Otter at 153, and hit it right at 1.060. The MO wort tasted awesome, with a nice biscuit undertone. I bittered with 1.2 oz of magnum at 60m for ~50 ibu's, although I...

Thanks all for the great info, although I realize now that this is in no way a Smash - not sure how I came up with that :drunk: I am going more for the distinction between various late additions, as I am planning on crafting some hoppy IPA's and I only have solid experience with a few...

Awesome, thanks for the feedback all! Good point about the hot wort in glass jugs - I might preheat them in a 200 degree oven to get them at temp (and possibly sanitize them as well - bonus!) and hope they do not explode in my oven. Glad to hear that there is no need to fear the trub, as the...

Hey all, I have been itching to get a good handle on a number of different hops, especially their effect as late additions. I really like the concept of a SMaSH to experiment with hop character and get my bearings, but not really willing to sacrifice that many precious brew days to make a...

Brewing a saison for the first time

Thanks for the info! I actually wussed out on pitching US05, so it is still sitting in the primary. To crop and repitch, would I transfer to a secondary, make another starter with the yeast slurry and pitch that? Pardon my ignorance, but haven't tried harvesting yeast before.

Checked the vial again, the best before date was 2 months away when I pitched it, so it should have been good. After searching around some more though, it might just be a finicky yeast. Maybe the starter might have needed warmer temps and a longer time to get going. I'll go ahead and...