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This. I also have made a lot of hefes and compared yeast strains 3068 hands down winner. Do not make a starter you want the cell count just as it is for a little stress gives more hefe flavor. Do 50/50 wheat 2 row can sub flaked for some of the wheat to give more head. I love the banana end of...

Brewed it got OG 1.104 too a sample a week in its down to 1.032ish, lagged maybe a day then pushed up through the airlock around day 2-3. Sample tasted pretty good none made it back to the bucket and even in the graduated cylinder it produces a head if you bump it. The color and head matches...

As far as the crystal brown one thing to mention is I was actually thinking of using special w not 120 L since thats all they had when i was at the brew store. Its supposed to be more bready and malty kind of like the brown I would think. Another question as I have never pitched on a cake...

so played around with the percentages and brought them closer to the commercial examples in the link the SRM is too high but not sure that is an issue and IBU a little low which I will top up: Type: All Grain Batch Size: 5.50 gal Boil Size: 7.90 gal Boil Time: 60 min End of Boil Vol: 6.77 gal...

I was also thiking about some brandy oak and cocao nibs in secondary

Thanks, I might drop the 40l crystal then and up the roasted barley to 12 oz, maybe add 8 oz some pale chocolate I have around unless you think i need black patent or something like that, have not used it yet. I have freezer with stc 1000, was goingto set it to around 68f. I will check out...

Looking to try a Russian Imperial stout, looked at a few recipes and melded this from what I fond online trying to stay more towards double chocolate rather than dark and toasty. Am hoping for some thoughts on what I have so far. Also a couple notes: I have a porter almost finished and was...

Thanks, the reason I added so much flaked and the lactose is because I was trying to compensate for the fact the beer I am trying to get close too used nitrogen and I do not keg so beer gas is out of the question. I will likely drop half the 40l then I already have the lactose I may have some...

and 1 oz Magnum for bittering (not big on hoppy), this would be for about 5.5 Gal after boil

+8lb 2 row

I am a fan of the Mill Street Vanilla Porter and would like to try to make one of my own. Was hoping for some feedback on a recipe I am playing around with since I am still pretty new. .5# 120L Cry (Too much?) 1# 40L Cry (Too much?) 1# chocolate Malt(Too much?) 1# oat flaked or wheat 1#...

So I lied, I could not wait till friday and checked the OG on the EBA using the hydrometer. Turns out using the right tool for the job helps, I normally use it for wine since it falls well below 1 and did not know the alcohol screws it up. So long story short its sitting at 1.018.. since the...

I mashed that one at 153F, after 60min I brought the temp up with some boiling water to 168, gave it 15 min to rest then took some pitchers out and threw them on top. I used 175f strike water to batch sparge the rest it came out to 168f if I go over I add some cold water to bring it down, give...

Yes, I have been aiming for 21c or 70f, which may be a little warm looking into things a bit more but should not be a deal killer on its own. For now I have just been adjusting with heat belts but am working on a stc 1000/ freezer/ceramic heater chamber in the future

Was hoping some of you experienced brewers could weigh in on my situation for me. I am new to AG but have been making wine for awhile now. I started with 3 batches the first was an English Brown Ale followed by an Oatmeal Stout and Hefeweizen brewed about 3 weeks after. I mashed these all...