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Well, I thought I was being original until my girlfriend directed me to this thread. Reset button is 'pulse' function, 25 ohm pot on the back in one of the extra holes. Original NES D/C power jack retained, but I'm using a 12V source.

I tried this beer with US-05 (starter with washed yeast). It turned out really well. It was my first time cold crashing. The beer is slightly hazy but there is almost no yeast at the bottom. I bottled 3 of the 5 gal with Appleton Estate V/X at a rate of 2oz/gal. It mostly added a fruity taste...

Thanks for posting this, I think I'll try this method when I get around to bottling my apfelwein. I had one thought that I shared in the other thread, looking for feedback, but no one responded. What do you think of using two different sugars at bottling -- one for carbonation, and one for...

Well, here's my issue. I need to rehydrate at 80F +/- 6F (according to Fermentis), but I am fermenting at 61F. So far my best thought is: -Rehydrate at 74F. -Let rehydrated yeast fall naturally to high 60s -Pitch into wort about five degrees less (mid-low 60s) -Let wort fall naturally to low...

If I rehydrate at 75F or so, how cold of wort can I pitch into?

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Going to brew this Saturday. Decided I don't want to transport a starter to my buddy's house, so I'm going to pitch 3 packets of rehydrated US-05 with 60 seconds of pure O2. Never rehydrated yeast, so if you have suggestions fire away. A knowledgeable guy in my homebrew club suggested that...

I haven't had a Dirty Bastard in a while, so I'm a little apprehensive to to compare. With that caveat, I'd say mine was similar in flavor but a bit smoother (lower ABV). Maybe a little drier too. I was quite a bit low on OG (1.075 vs 1.083), mostly due to the fact that I didn't want to stir...

I tasted a hydro sample after 2 weeks at 62-63F with US-05. It was very good! Edit: gravity was 1.017, I mashed at 153F.

My understanding is that WLP001 = Wyeast 1056 = Safale US-05. If there are any minor differences I'm unaware of them, though I'm not an expert at this or anything.

Why didn't you use US-05 or make a starter?

Have you had any experience doing this with bigger beers? Most of the stuff I make is 1.070+.

Have you had any experience doing this with bigger beers? Most of the stuff I make is 1.070+.

This is good to hear, I recently started using campden but haven't tasted any of the beer yet.

So you actually mashed at 158F? Your FG will be a bit higher but RDWHAHB.

How is this profile for hoppy beers? It seems like my hop flavors don't really "pop" but that could be something else I'm doing wrong... Edit: Your link doesn't work for me but here's another one, though it's from 2010...

I'm trying for a highly hopped American barleywine. Here's what I've got so far for the recipe: Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.41 gal Estimated OG: 1.114 SG Estimated Color: 18.2 SRM Estimated IBU: 106.7 IBU Brewhouse...

I would totally do this, I just don't have a dishwasher. :(

Word. Congrats on your 'win!'

Tagging this thread...