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Which yeast produces the heavy banana/bubble gum esters found in beers like Ayinger's Ur-Weisse (their dunkel)? I am trying to avoid citrus and peppery flavors. Thanks for the help, I haven't ventured into this category yet and want to get it right with the yeast the first time around.

Right now I am fighting some blow off with my brew. I can't find my blow off hose, since I never had to use it... Thank goodness I don't work today, but this is fun. Keeping the airlock clear from blockages and the whole shibang covered by a towel tent held up by beer bottles. That why if she...

Belgian Dark Imperial IPA (BDIIPA) Liquid Malt Extract – 10 lbs Special B Malt – 16 oz Crystal 20L – 16 oz Turbinado Sugar – 1 lb Corn Sugar –¾ c (Priming) Warrior Pellet Hops – 2 oz (60 min) Warrior Pellet Hops – 1 oz (30 min) Cascade Pellet Hops – 2 oz (5 min) Cascade Pellet Hops –...

Extract - Fortitudine Vincimus American Barley Wine -------------------------------------------------------------------------------- Recipe Type: Extract Yeast: Nottingham Yeast Starter: None Additional Yeast or Yeast Starter: Nottingham Batch Size (Gallons): 5 Original Gravity...

M.O. Stout (Milk Oatmeal Stout) Light Dry Malt Extract – 4.5 lbs Black Patent – 8 oz Chocolate Malt – 12 oz CARAPILS – 8 oz Lactose – 1 lb Oats, Flaked – 1 lb Fuggle Pellet Hops – 1 oz (60 min) Fuggle Pellet Hops - 1 oz (5 min) Windsor Yeast Irish Moss - 1 tsp Steep oats for 15...

Ingredients • 7 ½ lbs Pale Liquid Malt Extract • ¾ lb Crystal 40 Malt • ¼ lb Belgian Special B Malt • 1 lb Belgian Dark Candi Sugar • 1 ½ oz Fuggle Pellet Hops (Bittering) • ½ oz Fuggle Pellet Hops (Aroma) • 1 Vial of White Labs 500 Trappist Ale Yeast • ¾ c Corn Sugar (Priming) 1...

I brewed an Oatmeal Sweet Stout and used 1 lb of lactose. I added the lactose at the end of the boil so my OG reading was 1.052. My SG after a week is 1.028. I am using a fairly low attenuating yeast that usually finishes up within 3-5 days and was just wondering if one pound of lactose would...

Hi everyone, I have a packet of windsor in my fridge and was wondering if anyone thinks this will wreck, ruin, or be fine in an oatmeal stout I am going to make today. I have not used windsor before so I am not to sure of its flavor attributes. Thanks for any input.

Hi all, I couldn't find a specific answer to my question, so sorry if it has been asked before. I am in a warmer climate (Hawaii) and was wondering what the results would be if I let my bottles carbonate at room temp (around 80 - 85 during the day). Will I get more hot alcohol flavors...

My first brew is currently sitting in the primary right now. It is a Belgian Ale and is 8 days old. My OG was 1.063 and my current SG is 1.014. I wouldn't dare bottling until I make sure that this is in fact my FG. I was wondering if it would be better to: A) leave it in the primary for an extra...

Well I am a new homebrewer anyway. Right now I am brewing out of Honolulu, HI for the next few months until I move back to CA. I have my first batch in the primary and thank all of you for have already asking and answering all of my questions for me. This forum is a great resource. My first...