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I've been interested in trying that yeast. Please let us know how it turns out!

I let it age 4 weeks before I tried it. Just kicked the keg 3 after three months and it tasted the same. Well I shouldn't say the same. The aroma and taste was deff there but not as strong

I used imperial organic workhorse Belgian and fermented mid 60's to start then ramped it up to 72 to finish

Brewed a Belgian pale and I'm picking up on a kinda sweet smell. I take a drink and it tastes just like that smell I'm getting. My FG was 1.011 so I don't feel like that's my problem. Maybe it is. Here is the recipe. 90 min boil for the Pilsner malt

Here is my hop schedule. I'm also wondering if maybe I should up my bittering charge slightly? Maybe that's where the sweetness is coming from. I see all these recipes with aromatic malt I'd hate to ditch it entirely.

So I brewed this batch up 8 weeks ago and it's pretty good. It actually won a local competition. Nonetheless it's not my favorite and I want to see what else I could do to it. It seems to have a slight my sweet, tangy kinda smell that corresponds with the same type of taste. It's not...

Be sure to keep us updated. This is deff on my list

Sounds good. Will go with wlp550. Trying to figure out a hop schedule. I've seen quite a few Belgians that have Nelson saviun in them. What I've also heard about that hop is that by itself it can have pretty overwhelming white wine taste. I've been looking and a lot of people are pairing it with...

I have a comp coming up at a brewery and I have to brew a Belgian pale ale. I really want to get away from the typical pepper, coriander with heavy esters and clove. Obviously still use a Belgian yeast but one a little more subtle. Or one that pairs with hops better. On that note what would be a...

What's with the kmeta? I've used it in wine obviously never heard of using it in beer.

With 12 oz of hops I wouldn't get too crazy with a grain bill. Those are great hops and with a bunch of specialty malts aka crystal and such the hops will be muted. I always use 12 oz of hops in my ipas with nothing but good ole 2 row and either some flaked barely or oats for some added...

Thanks mblanks. Has anyone used Denny's yeast for this? It provides such a nice mouthfeel for stouts. Also what's a ph I should be shooting for? Can't wait to brew this thing!

I'm talking about using it in place of the 3 bittering hops but only to 63 ibu's like what is called for.

Anyone use hop extract for the bittering additions?

I'm your huckleberry

So looking at the yeast requirements for this thing. Mr. Malty is calling for 2 packs in a 3.72 starter. Seeing that we want this beer to have a high FG would 4 packs in a 3 liter starter seem overkill? 1.169 to 1.054 is 64% attenuation so pretty low. I know being high alcohol will require more...

So we're talking like priming sugar here?

Curious which recipe you went with using this water profile. How'd it turn out for you?

When did you pitch? I've had plenty of beers not show active air locks until 36 or more hours.

Well no one really knows. The two recipes in this thread make a fine IPA even with all the tweaks but it's deff no Heady. It's anyone's guess at this point. I honestly don't know if it will ever get there. The alchemist obviously has some techniques that we don't know about and maybe even if we...