Search results

Love the use of BRY 97. Possibly my favourite yeast.

Did not follow this thread this year, but let me input my totals while Beersmith doesn't crash on me (not looking forward to having to export some of my beloved recipes as I transition over). January 2020 Pale Ale 6gal January 2020 Intl Pale Lager 6gal March 2020 Pale Ale 6gal March 2020 Nelson...

5106 + 12 gallons American Wheat + 6 gallons APA + 6 gallons saison and today will be 6 gallons of blonde ale for 5136 gallons.

Adding on to the 975.5 gallons, I have 6 gallons American Stout, 6 gallons Czech Lager, and 6 gallons Nelson Sauvin Lager for 975.5 +18 =993.5 gallons

My final addition to my count was 6 gallons of a blonde ale I brewed for a friend. I didn't touch the kettle again until January. 15910.5 + 6 = 15 916.5 gallons

Catching up in here: April 2018 American Wheat (Mosaic Came Riding Up On A Quasar) 6 gallons May 2018 American Wheat (Mosaic Came Riding Up On A Quasar) 12 gallons July 2018 American Pale Ale (Flight of the Seabirds) 6 gallons August 2018 American Pale Ale (Flight of the Seabirds) 12 gallons...

6G of Ordinary Bitter 2,725 total

6 gallons Pale Lager 6 gallons Saison 2605 + 12 = 2617

5 gallons Pale Ale and 5 Helles Export 979.5 +10= 989.5

I see precarious situations trying to climb that ladder with one hand. Or, having 4 or 5 full beer glasses on a serving tray, trying to balance, climb. Party tricks!

I get the idea of burnout. I am actually losing interest in "chasing" the new styles. Don't really care about NEIPAs, milkshake ipas, etc. I kind of think the apex of the bitter IPA was Arrogant Bastard. Since then...meh. The last really hopped beers I made, IPAs of course, was a couple of...

Coming in here almost 5 years after this post, unfortunately that silly citrus phase hasn't disappeared. I'm pretty done with these tropical fruit/citrus-forced beers. Anyway, checked in to see the concensus on using Brewer's Gold for dry-hopping. I have two bitters ready to go so I am...

That's something I've never tried nor thought of. I like a pretty simple mash routine.

Thanks for that. If I swap out those other ingredients with 1# Crystal 80, it won't quite get to the 7SRM (but I really don't care about that). I just don't want it to be too sweet.

Good morning and good brew day everyone. I'm getting ready to grind grain in a few minutes. I'm getting ready to do 13 gallons of Ordinary Bitter. This will be a split batch with different yeasts. I am just playing around with different grains and I wanted to get some advice on their use...

Also doing a revive; I used this yeast a lot over the past year. I wanted to make an American stout and it ate the sugar up like crazy. I mashed on the lower side so it was a dry and palatable 7% offering. Just quickly, what would stand out as primary reasons to make use of US-05 over the...

Regarding my bitters, very different ales with the different yeasts. The London ESB tastes like it stripped the hop and dry-hopping profile right out of the beer. It's more sweet. It's not bad, but it's just lacking. It's Nottingham twin, even though it went through a greater attenuation...

So instead of Nottingham, which of S-04 or S-05? I am a big fan of Bry-97, but this imperial brown I've made might need something more resilient.

Kegged today. Essentially the same beers but for the yeast. The Nottingham is somewhat neutral, even with the dry-hopping. The ESB, however, was pretty damn good. It's allowing for the flavour of the hops to come through.

It's not infected. It's really, really dry. I think my thermometer isn't calibrated any longer which impacts the temperature I am actually mashing at.