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I haven't spoken with him directly. Only reporting what his students have told me. Making a starter can only help, so why wouldn't you want to do it? Except for maybe time? I don't even boil anymore. I've used Poland Spring water, mix some dme, pitch yeast, and harvest for future batches. I...

That's entirely fine. Phil Markowski, the lead brewer at Two Roads in CT, and professor at the new Brewing program at Sacred Heart University in CT teaches his students to make starters with every yeast, even dry. I have a few friends in our brew club that graduated from there and they said he...

Weyermann Pilsner for me is very lemon/lemongrass. Even in the mash. I feel like yeast makes the grape/white wine esters that people are getting more than the malt.

Omega 2 has zero white grape esters, even fermented on the warmer side. I go 66F all the way through. I got those with K-97 (tartness too) and 2565. I haven't had good luck with 1007 for anything, so I can't comment on that yeast. As for 34/70 and 2124, you're going to get a lager with...

34/70, 2124 and US05 won't get you close to any commercial Kolsch, either. The closest I've found has been Omega Kolsch 2. It's the closest to the same ballpark flavor as Gaffel. All German ingredients make a HUGE difference too. Regular Weyermann Pilsner is too lemony for the style. I've tried...

"Like father. Step-father. The son is drowning in the flood!" Weezer (Say it Ain't So) "Words and dreams and a million screams, oh how I need a hand in mine to feel!" - Weezer (Falling for You) "I don't want this. Remember that. I'll never forget where you're at..." Bush (Glycerine) "Yeah, we...

Give Omega Kolsch II a try. Best Kolsch yeast I've used to date, and I've tried every one I can get my hands on: WL029, Wyeast 2565, K97, Lallemand Koln, and Imperial Dieter. Omega II is great as you can ferment warmer, and it drops fairly quickly. Drops even faster with Biofine. I've made...

What's the date on the bottom of the can? (Just curious)

I use that one from my unitank to a 3/8 duotight fitting to evabarrier to Bouncer Pro when kegging. Love it.

Like this?

Citra Strata 1:1 WP + 7oz DH Coastal Haze 2 Row White Wheat Carafoam 7.5% abv

Citra Strata HB 1:1 😍

I'm actually boiling my first attempt at a Dark Mild right now. Shooting for 1.035 OG 3.5%ish. Surprisingly similar grist. MO, Crystal 120, Brown, Pale Chocolate, touch of Blackprinz. Willamette, Fuggles and S04. Boil smells amazing!

White wheat should work just fine. It's slightly toasty vs White Wheat is more neutral. https://www.brewingwithbriess.com/blog/just-wheat-it/

Just started the mash! Sorry, I didn't read the Zymurgy article. I'll try to find it now! Thanks for the info.

I've read those and also anything I could online about adding the dark grains later in the mash. There doesn't seem to be any hard evidence, only hearsay. Kind of like a Brulosophy exbeeriment. The overall conclusion seems to be to use less harsh dark grain, such as Dehusked Carafa. I'm going...

You can mash all together, add the dark grains late in mash, or steep the dark stuff into a tea and add to boil. Funny that you posted this just now as I've been contemplating what to do for a Dark Mild tomorrow. Debating on mashing all together or adding late in the mash. Everything I'm...

I had one in my last Kolsch too! Came out great ;)

90% Pils 10% Vienna Perle/Mittel for bittering (do not use magnum) Tettnang for flavor/aroma Use both 2565 packs if you can't make starter. 1.050ish OG. 30 IBU.

I've always found that hilarious. #6 on the all time hit list, 5x World Champion and member of an All Time Great 1998 Yankees team and dynasty but somehow people can rate him overrated. What a world we live in. I wouldn't call Sierra Nevada Pale Ale overrated just because it's available...