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I followed this recipe pretty much to the letter and it turned out very underwhelming, even quite sucky to start with. The fermentation was very reserved, and as a result most of the sulfur produced which usually gets blown off during active fermentation at higher temperature hung around like...

It depends on your budget and your intended brewing environment. If you have an indoor space with access to a 240V dryer outlet, I would recommend electric, and if you want to minimize your brewing footprint, go single vessel BIAB. This is just my opinion and I don't have another point of...

It's not the same yeast I don't think. You want to use WY3068 or WLP300 I believe. It sounds like this Munich Classic might be a dried form of that Weihenstephaner yeast, but WB-06 isn't the same as far as I know.

I used WB-06 recently in a Dunkelweizen as an emergency backup when my 1st choice liquid yeast was DOA. I used the Jamil recipe in Brewing Classic Styles, and fermented at a steady 72F and it turned out great. Very classic Dunkel flavor and aroma, an appropriate balance of esters. I was worried...

Yes please!

And it worked ok? You got a good fermentation, no signs of stressed yeast etc?

Aw, dammit. Thanks for the feedback, I appreciate it. I'll probably pull a tube and do a test starter to see if there is still decent viability there.

Hi all, I'm looking for some feedback on my first attempt at creating a frozen yeast bank. I made a 2L starter of WY1007 German Ale yeast, left it on a stir plate for 48 hours, chilled it down overnight to settle out the yeast, decanted off the spent starter wort, leaving a thick slurry. Mixed...

I personally would get as much bittering bang for the buck at 60 minutes, skip the intermediate additions, then move an ounce or 2 to flameout/whirlpool, and the rest in dry hop. That's just my personal preference. It's worked very well for me. Also, the FG seems high for an IPA, and using...

Yessir, sorry should've specified. I have a Brewboss. I end up with about 5.5 gallons going into my fermenter.

I recently brewed my best attempt at this style yet. Batch size 5.5 gallons SG 1.063 FG 1.013 150 ppm sulfate 100ppm chloride 67.1% 2 row 16.1% wheat 13.4% flaked oats 3.4% CaraMunich Mash 148F for 60 minutes 60-minute boil 1oz Columbus @ 30 minutes 1 oz el Dorado whirlpool 30...

Try post#75. Looks like that's as close as anyone has done for an extract batch

Been using spigoted fermenters since I started brewing a number of years ago and never had a single issue with leaks or infection. The only infected batch I ever had was from a vessel with no spigot (secondary, but still...:-)

Pretty sure it must be a typo. I was flicking through that issue last night and plugging some numbers into Beersmith to try one or more of the IPA recipes at some point, I don't have the issue in front of me now, but the Julius recipe had 8mL of Hopshot for the same IBUs if I remember correctly.

I used those numbers very early in my experimentations with water chemistry and yes, you're right, it should be flip flopped. The higher sulfate gives a more pronounced sharp bitterness. My last 5 gallon batch of IPA had 10g CaCl2 and 5g Gypsum and it has a much more rounded soft mouthfeel...

I've been pondering myself on whether or not something like this hopping schedule may have been the "Epiphany" they had to get such a smooth bitterness with this beer. This was going to be one of my major changes next time I got around to trying this again - bittering charge towards the end of...

Obligatory "start kegging" post.

This. I also added a pick up tube to my system, but it was really more for the convenience of not having to lift/tip my kettle to get as much wort as possible out to hit my fermenter volume. I manually adjusted my brew boss profile in Beer Smith to account for it and although my mash efficiency...

I've used this a few times for ZD clone. Fermented at 66F. Got a pretty clean profile at the end of it.

OK, so as the OP, I have an update on this last batch. It's actually decent. The sulfur is all but gone now, you get a very faint whiff when I pour a glass from the keg, but it's gone within seconds. I get a soft breadiness from it, and the esters are still very restrained, but it's turned out...