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I'd totally use this yeast again. I just finished that grissette barrel last week. I hit very close to expected gravity, but I shot for a 3.7% abv beer and used sugar on very light grain. However, I did a brett and trios session IPA that should've been 4.8, and fermented really dry winding up at...

Omg, a lot is going through my mind on this! I'd probably buy a cheap mini fridge from Walmart or Craigslist. Put a tap through the door, and grab a 2.5 pound co2 tank, and a reasonably priced co2 regulator all from Amazon. You could do a nice little cube setup for a few hundred bucks. May even...

My first few brews I did everything wrong. Brewed a lager and parked it in a 70% room without temp control. It came out nice and was quite drinkable. On that beer, I barely had any ice to chill, so it sat in the kettle for multi hours before transferring to the fermentation bucket. Then I...

The Brett character is definitely limited. It smells a lot more funky than tastes. On using it again, I think I'd like to go more body. I know Brett does well in the middle fives and higher. But bottle condition? Heck no, unless you're sanitizing all my bottles and capping them! Maybe I'd...

Ok, I am eating my previous words. Very, and pleasantly surprised with this yeast. Did a quick keg conditioning and carbonation. This beer came out very solid. I'd give it a low B rating. A mild sweet yeast funk, on a very light body. Would definitely play around with it again. The grisette...

You know, I'm very disappointed in this thread. I never got an answer, so I didn't know what to do with it. I picked this yeast up at my homebrew shop, and the guys I generally get knowledge from were out that day, and one of their wives was working. She didn't have any info, and actually...

Thanks for doing the math! And the triple sec should yield me about 6.1 ounces of sugar. I'm using it to keg condition! Yeah, it'll probably be a little on the sweet side, and produce a few hangovers. But, why not? Brewing a gose, and will also keg sour with lactic acid and salt it during...

I'm going to brew a margarita beer for mid-spring to early summer. Abv is estimated at 4.2% on the beer alone. Let's say I hit that number and at kegging I put in 12 ounces of 40% abv tequila and 16 ounces of Triple Sec at 30% abv. How in the world do I calculate the final abv? I hope I'm...

What happens if I don't use enough priming sugar for keg conditioning? I brewed a grisette that started at 1.037 and finished about 1.009 right under 3.7% abv. I'm looking at the Northern Brewer priming sugar calculator for a saison and it's saying to use just over six ounces of sugar...

Ok, brewing right now. Hoping for some knowledge. Abv is slated at 3.7%. I'm pitching the yeast in about two hours or so. Should I park this in the secondary for time? As I mentioned, I'm putting lemon peel there. Or keg and enjoy in about 4-6 weeks? Any help would be nice. First time brewing...

I just picked up a packet of the C2C. I'm not finding a ton of info and reviews. So I'm hoping to get a few questions answered here. I'm going to brew a lemon peel grisette with the yeast. First question, how much different is this going to be vs the White Labs Belgian Saison 1? Am I going to...

Any issues using only Mosaic? I'm about to do a session ale using Mosaic, and have read that using them as a bittering hop can yield cat p**s-like notes. So, I was thinking about Centennial as a bittering hop, and Mosaic only starting around 20 minutes to flame out and in dry hop. But, I do like...

Ok, so the IPA is going to be a 50/50 base malt split between Maris Otter and Pale 2-row with a pinch of crystal 20 and a hint of white wheat. Looking at around 7 % abv. So, how does this sound: 1 oz Centennial 60 minutes .50 oz Mosaic 15 minutes .50 oz Citra 15 minutes 1 oz Amarillo 15...

If I move them to 20 minutes, double up on the Citra and Amarillo, making them a half ounce and a full ounce, respectively; and add a half ounce of Mosaic, I'd be at 75 ibu, and one very floral IPA. What are your thoughts?

Ok, I like the idea of doubling up on the dry hop additions. However, if I do the rest of the suggested change, I lose a ton of bitterness. Went from nearly 81 ibu to 53.6. I really want to bump that up. Would I be smart or crazy to double the 15 minute additions, and/or possibly move them to 20...

Here's what's going through my head: 1 oz Centennial 60 minutes .25 oz Citra 30 minutes .50 oz Amarillo 30 minutes .50 oz Centennial 20 minutes .50 oz Mosaic 15 minutes .50 oz Citra 5 minutes 1 oz Amarillo whirlpool Dry hop: .50 oz Mosaic .50 oz Citra 1 oz Amarillo That structure puts me at...

Looking to create a citrus inspired IPA. I'm sitting on Centennial, Citra, Amarillo, and Mosaic. I love using an ounce of centennial at the first addition. I stole that from Bells Two Hearted clones, and found it is my favorite bittering hop. However, I want to do a more juicy, citrus style...

You know, it just hit me after my last post. Not being a huge malty beer fan, am I better sticking to the marris otter as the middle ground. Or is the Canadian still going to give me a clean malt presence that will showcase the Kohatu hops?

Thank you! Didn't mean to offend, I was just commenting on the "trust me," portion of your post. Generally speaking when someone says that, be leary! ;)

Why so? Trust me sounds a little sketchy. I'm not a big malty pale ale guy. I like a light to medium body with juicy hop presence in my pales.