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Yes i have!

Hi! After a 4 month break from brewing, it’s time to start to brew again! My idea for the next months is to brew a wide range of english style beers. Here in Italy we can’t find this styles easily but i like them a lot. The chosen styles will be: bitter, eipa, mild, brown ale, porter, oatmeal...

Hi! I'd like to brew a belgian blond and a tripel, thenpitch them with the same yeast strain. I thought to use TYB dry belgian ale. Has anyone experience with it? Could it be a good choice or would you use another yeast? Cheers!

hi! I am going to do a bit strange split batch, since I want to try the same yeast on different abv beers. My idea is to brew a very simple belgian blond (6,5% abv, 100% pils malt), let it ferment for 6/7 days and then split the wort in two carboys. In one carboy i will leave the wort as it...

Hi! I am going to brew a classic american amber ale. I'd like to brew a bold version of this style, with a good malt complexity that play a more important role than hops. However i've chosen an american hop, since i don't want a totally malt forward beer. Here there's my recipe: Og 1060...

other suggestions?

Thank you a lot! You give me three interesting options. For sure i will read that thread. My concern about pitching 3711 after some days of fermentation is that there aren't oxygen and nutrients left in the wort because 3724 has already used it. Not an ideal fermentation enviroment for 3711. It...

hi! I'm going to brew a high gravity saison (about 9% abv). I'd like to use wyeast 3724 for his profile but i know that it isn't easy to manage a fermentation with this yeast since it tends to stall at about 1030 sg. I also know there are some suggestions to avoid stuck fermentations (a lot...

Nobody?

Hi! I'd like to brew something similar to brasserie de la senne beers: golden and dry beers, where yeast and hops counterbalance each other and very ease to drink. I don't want to clone a particular beer. It is the idea that is important to me. I'd like to know what do you think about my...

So you would add another kind of crystal malt and remove munich?

Yes i am pretty shored up, but i will brew it next week so i can change it yet. So you would replace munich with crystal malt and magnum wirh challenger, right? After that would you change something else? Hop schedule, malts percentage, ecc?

I thought about adding some biscuit, but since this is a new recipe i want to formulate it simple to understand what i like and what not. Thank you

Thank you for your feedback! Yes, i agree that probably classic isn't appropriate for this recipe. I take inspiration from the classic style to brew something i like and matches my idea of beer.

thank you for your reply! I can easily understand your doubts. My answer is based on two ideas that i put in all my beers: 1) when i brew something near the classic idea a certain style, i think that what must be classic is the final product: colour, aroma, flavour, ecc and not necessarily the...

Hi! here there is the recipe for my next batch, a classic english ipa: 5 gallon batch og 1063 ibu 59 srm 9 10lb maris otter (80%) 1.9lb munich malt 10L (15%) 0.6lb carared 25L (5%) 0.7oz challenger 60min 0.4oz hall magnum 60 min 1oz challenger 10min 1oz golding 10 min 1oz...

no other suggestions?

hi! I'm brewing a dunkelweizen in the next days. My goal is to obtain a beer in the high range of OG and alcohol content for the style, a high-intensity taste without loosing the good drinkability of this kind of beer. Definitely not a cloying beer. I will use some ingredients that I have...

hi! I'm going to brew a classic belgian saison (pils, 10% flaked wheat, noble hops). As you know the most important element for this style is the yeast. French saison get me bored and I don't want use dupont's strain, so I'd like to give a chance to one of the two strains by the yeast bay...

hi! I'm going to brew a belgian tripel and a belgian dark strong ale in sequence. Since I'd like to use only one yeast strain for both beers, I'm looking for a yeast that suits both styles. I've already brewed a nice belgian tripel with wyeast3787 so I'd excluded it. My idea is to use...