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Welp, the yeast ended up smelling sour/vinegar after i had it on the stir plate. Think it may have got infected when i had it in a mason jar for a month or so. Pretty sure my sanitation was proper throughout. Rather dump it then waste a whole batch of beer Ended up going with bry 97 since the...

Yeah ive read up on it. Always wanted to harvest from dregs and it was a great turnout. Appreciate the input

Brewed this twice with maris otter as the base malt being the only change. Used dennys favorite yeast on a 3rd batch. I really enjoyed the beers i made. My wife noticed more caramel in the nottingham beers. I noticed little difference, maybe the Nottingham being cleaner? Great beer either way, i...

Plan to brew this Sunday. Managed to harvest yeast from the dregs of 2 bottles of expedition stout. Stepped it up twice, cold crashed and had it in my beer fridge for a month or so. Made a starter today to wake them up and get a few more ready to party.

Brew day went well. Been fermenting for about 20 days now (stunk of rhino farts for about 12 of those days, smells great now). Was plan on bottling today since im off. Aiming for about 2.8 vol for carbonation due to my limitations (standard homebrew bottles).

Im still lacking a fermentation chamber but my basement and house are decent temps. Basically did the same thing but for almost a month (too lazy to buy bottles, had to drink more homebrew). Glad to hear someone else experienced the same with a less finicky yeast in a controlled environment.

Popped a few bottles the last couple days. Really solid. A tad sweet but delicious. Reminds me of Samuel Smiths with more depth. Ill work harder on ferm temps next time

Bottled today. Seemed to be stuck at around 1.024. I brought it upstairs (68-70) for a week and shook it every other day or so. Put it in my garage for a week (my winter cold crash). Hopefully i dont end up with any bombs

I went ahead and ordered the german ingredients (avangard). Like you mention, the grain bill isnt the showcase. Thanks

Debating on brewing this while my house is on the colder side. My LHBS doesnt have a german red malt but they do have American (breiss) red malt. They do have avangard wheat though (1.5L) . Not sure which one would be correct.

Thanks. The original link came up as an error and I just figure they may use a different strain for their stouts. Basically just looking for a reason to drink some Expedition

I know this is a dead thread, but i have some old bottles of expedition in my garage (25th anniversary and original). Anywho, would anyone know if they use the same yeast in the stouts as they do two hearted?

Finally brewed this today. Long brew day, battling the winter temps and a stuck sparge. Ended up overshooting the og by a bunch (1.064) but not worried about it, just know that i dont need to double crush my grains. Smells and taste delicious. Should be bubbling away soon.

Very well said. Thats how i typically interpreted it. Apparently i didnt change my malt type tables in my grist (i just change numbers from brew to brew and try to keep similar numbers together, had some roast malts as base malts). Was able to get a solid numbers with the target ph with a few...

I think the problem was i didnt actually change the type of malt in the table. I typically input my grain bill into the same excel and just redo it every brew. Honestly thought the calculator based the malt off the color and didnt think the actual malt type would change the ph. Long story short...

Is that with my water or RO? Again i typically batch sparge, i know you mentioned your other numbers were no sparge. Ive checked my numbers (grain bill) dozens of times. I messed with the additions minimally as i said before i was just trying to reach an optimal calculated PH. With dropping my...

I typically do about the same, depending on the volume of my first runnings. Ive gotten decent (75-80%) mash efficiency with just 1 batch sparge but i like to do 2 as well. Yooper (the op recipe) said she used a thinner mash to combat the ph so I was gonna use the same method. I use the...

I typically batch sparge. I plan on a thin mash using 5.25 gallons = 1.75 q/lb grist. Usually keep my other cooler with enough 175 degree water to reach a preboil volume of 7.25 gallon.

That's starting to become clear. Well stated. Im starting to understand the basics of it. I learn pretty fast, just something i just skimped on. Thanks for the response.

1 ppm. Sorry not sure what all else i should list. Edited