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I run a mini mash like this for most of my beers. The best I ever did was 75% efficiency. 50-65 is far more common.

I've used both quite a bit. I prefer star san by a slim margin. They both work fine but star san tastes better when you are siphoning it and accidentally get it in your mouth.

For me, the white labs irish ale yeast is a must for stouts. It makes for a very clean tasting stout.

I don't use wheat in my stout. I use .5 lb flaked barley. I use target or NB for bittering and shoot for about 40IBUs. Its a pretty good representation of a dry irish stout.

Depends what the purpose Warrior or magnum are my favorite bittering hops Perle or saaz are my favorite flavor hops cascade is my favorite aroma hop

You are describing a kolsch almost to a tee. Highly flocculating, highly attenuated and light. Use german pils and maybe some wheat with noble hops. Or you can tweak the grain bill and hopping and call it an american blonde. I would actually use a different yeast than the kolsch yeast. I...

I just sampled a bit of an APA I got going into secondary. I used warrior, perle and cascade. I'm very impressed with the perle flavor. I might have to try the perle saaz combo.

don't bother repitching. The yeast will finish up. Stuck fermentation just doesn't happen that often from my experience unless its a high gravity brew. Patience. :D

You can find DFH continuous hopping schedules around. I know the NB forum has some clone recipes. Not sure how close they are.

I just used hallertau on a kolsch but I sincerely wish I had used saaz.

depends on how much sugar you added. Just because they carbed in 5 days doesn't mean they will explode. Also, as long as you had a stable FG for a few days and didn't overdo it with the priming sugar, you will be fine.

Yup, I've done a pale ale and a nut brown with saaz. They came out great. I like them slightly better than german hops like hallertau personally. I don't use them for bittering though. The alpha is too low. Use a clean bittering hop and 2-3 additions of saaz late in the boil. For an...

I heard back from Ken Wright at Stone. Aside from the ABV, IBU and SRM my starting point was way off. I got a very good direction to go in and I'm wondering if anyone is interested in attempting to formulate a clone from the hints I was given.

Add a lb of sugar. It really helps to lower your FG and make your beers dryer. Don't replace your malts with sugar though. That makes weak tasting beer. Add it in addition to your sweet recipes. Seems crazy huh? Beer too sweet...add sugar! :mug:

I added the honey at the beginning of the boil. Most of the character is boiled out and it goes to fermentables. But this assures that you have a nice dry, light bodied beer. The few examples of kolsch I have had are pretty dry well attenuated beers.

LP is one of the maltiest EPAs I've had. The cask is maltier than the bottle. The last time I had it at a pub I remember thinking how sweet it was. The trick with this is to balance your unfermentable sugars. If you load your beer with crystal or munich you are gonna end high. Its not the yeasts...

Do a kolsch. Here is my recipe. It comes out quite good. 6 lb pale malt extract 1 lb german pils .5 lb pale wheat .5 lb honey kolcsh yeast 1.5 oz hallertau @60 .6 oz hallertau @ flameout Irish moss for the last 15. OG was 1.045 1 week in the primary, 2 weeks in the...

Which one is the fullers yeast? I have used whitbread, fullers, and a few of the other WL and Wyeast varieties as well as Safeale 04 and Nottingham. My favorite is fullers by a mile. But then again fullers LP is my favorite pale ale by a mile. If you are making an ESB or pale I can't recommend...

I can't find a levitation ale clone. So I'm going to attempt to clone it. I really have no starting point to draw from. I emailed Stone to see if they could give any hints as to whats in their levitation ale. For the time being I'm gonna make a WAG and use this as a starting point. I know the...

I'm scheduled to rack my first kolsch to secondary on friday. I'll have to look out for the weird trub.