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Loke, did you use WLP 720 or Wyeast 3463? homebrudoc

Not that I doubt Kristen, it's just that his suggestion is the only thing out there. Again, I may just put together a grist and give it a whirl. It is a hobby, after all. homebrudoc

I was trying to find it on the various "genetic trees" that are out there but couldn't find it. Thus, this post. I may just make a wit-like malt grist and give it a whirl! Thanks homebrudoc

Anyone fermented a beer w/ WLP 720? There's one mention on one website that this strain was sourced from Hoegaarden's Verboten Vrucht but I've never read anything / heard from anyone that has used this yeast to make a beer. Any real brewing experiences are appreciated. homebrudoc

Ummmm.......prunes are dried plums. homebrudoc

Zaya rum. VERY vanilla. As I recall, rum purists "ding it" for it's intense vanilla aroma / flavor. I think that the vanilla would go well with maple and stout and would give the illusion of the sweetness that gets fermented out of maple syrup.. Hope this helps. homebrudoc

Just as RCope has done. I've used several. Keep in mind that I'm lazy so I just use the whole quart in a 5 gallon batch of beer or mead. That being said, I did make a SkeeterPee mead and I only used the recommended amount of Coloma Lemon concentrate to match the recipe. It was great and I got...

passedpawn posted it. You're making me want to go get one out of the basement. Yes, I made it and have 20 lbs of peat malt waiting for a yeast cake. My wife can't stand the smell but it's really a very good beer. homebrudoc

Well, if you don't like peated whisky, then adding peat smoked malt to a beer is dangerous. It is very easy to overpower a beer w/ peat smoke. I've only made a few beers with any peat at all. One was successful and it followed closely to what is in this link...

Looks like a 4 hour boil? homebrudoc

Nothing wrong with extract brewing. Just had a great Munich Dunkel last week that was an extract beer homebrudoc

Oh hell, I never meant to completely derail a thread about big coolers. After posting, I spent way too much time looking at buying a new cooler for a mash tun. Now I come back to this. Sorry. Back to coolers homebrudoc

FWIW, I now keep "Skeeter Pee" Mead on tap at home. Google the recipe and sub honey for the sugar. Slowly gains some carbonation over time but pegged w/ enough pressure to seal, initially. It also makes a great braggot w/ APA/IPA (citrusy hops) or stout. Yup, like Kaffelemonad. Just a...

Leave it be and see what happens.

Yeah, leave it to me to try to post some help and never come back to a thread........I mentioned that using iodophor will help identify if your equipment is "clean"........ Iodophor combines with starches to form a blue molecule. We used to use it to determine mash duration for starch...

An occasional bath in iodophor is just good practice for all homebrewers. That will take care of any STA1 or brettanomyces or pediococcus or lachancea or anything. A few batches w/ PBW, then a batch w/ iodophor. The iodophor will also show you where you haven't cleaned well. hope this helps...

Saison

I'm getting ready to prep one for this fall. Previously, I have put the honey into quart mason jars with about 1/2 tsp yeast nutrient in each quart, particularly diammonium phosphate to provide a nitrogen source. Theoretically, this would favor Maillard reactions over caramelization. First...

I have the flat bottom. I will say that it is in my nature to "tighten it up so it won't leak". It's a beast to get the ring off and pull the lid out. Today while cleaning, I was far less aggressive and probably only went "finger tight". I flipped it upside down in a bucket to soak for half...

Flaked barley is part of the equation. Lots of flaked barley. Off the top of my head 10-15%. Mine is still in primary and Beersmith says it's 19% flaked barley. Guess I went a little heavy. I can certainly say I should have used rice hulls. Hope this helps homebrudoc